NOVEMBER 7, 2026: Navajo Fry Bread
$150.00
TICKETS ARE FINAL SALE, NON-REFUNDABLE, and NON-TRANSFERABLE TO OTHER CLASSES.
Date: Saturday, November 7, 2026
Time: 11am - 2:30pm
Cost: $150 per person
PLEASE READ ALL CLASS POLICIES AT THE BOTTOM OF CLASS DESCRIPTION BEFORE MAKING YOUR PURCHASE.
Navajo Fry Bread originated around the mid-to late 19th century as a survival food for Indigenous people who were forced to relocate from their homelands. The Navajo people turned U.S. government rations into fry bread. This quick bread is fluffy, delicious and the perfect bed for spiced ground bison from Force of Nature meats and organic heritage tepary beans from Ramona Farms. Your instructor, Nadia is eager to share this dish she first discovered about 10 years ago at an Austin Pow Wow.
During class, you will learn more about how this high-gluten quick bread came to be and the journey that forced the Navajo and many other tribes to adapt to the new diets being imposed upon them. Nadia is sourcing some very special ingredients for class that support businesses who use similar practices to your favorite stone-milled flour facility (us here at BSM!!). She is showcasing our beautiful Texas grown Hopi Blue and heritage flours, curating a flavorful fry bread you will definitely make again. Come taste some history and celebrate Native American Heritage Month with us!
BYOB is fine by us for participants 21+ 🥂
Things to look forward to:
- Have an opportunity to work with our own fresh flours and corn, stone-milled right here at Barton Springs Mill
- Learn how to make traditional Navajo Tacos to recreate them at home
- Celebrate Native American Heritage Month
- Eat and enjoy fresh quick bread with Ground Bison and Organic Heritage Beans!
- Tour the mill with our Education Director
- Purchase BSM products at an exclusive 15% discount
About your instructor & BSM Education Center Co-Director, Nadia Rodriguez:
I received my culinary degree in 2018 and bring over 12 years of experience in the culinary industry, working across both savory and pastry disciplines. My passion for cooking began at a young age alongside my grandmother, where I first learned that food is one of the most powerful ways to share love and create connection.
My cooking is heavily inspired by Italian, Asian, and Latin cuisines, and I enjoy thoughtfully curating flavors to create dishes that feel personal, unique, and memorable. I’m passionate about sharing the knowledge I’ve gained over the years and highlighting the beauty of exceptional ingredients—like Barton Springs Mill flour—and how the care and intention we bring to them can transform food into an experience.
My ethos is simple: cook with the seasons, approach every dish with love, have fun in the process, and great food will always follow.
Class Policies:
TICKETS ARE FINAL SALE, NON-REFUNDABLE, and NON-TRANSFERABLE TO OTHER CLASSES. You may transfer tickets to another person to attend in your place - simply have them check in under the original name used to purchase the ticket(s).
By purchasing tickets to attend one of our classes, you acknowledge that you have read and agreed to our Participant Class Policies and Media Release.
Touring our facility requires that all participants adhere to health guidelines - all touring participants (included in ticket) will be required wear a hair net that effectively restraints all hair, including mustaches, goatees, and any other facial hair. Close-toed shoes and shirts that cover the underarms and shoulders are required for entering any part of our facility, per health code. No exceptions.
In keeping with the low COVID risk level in Travis County, masks are optional and up to personal discretion for this class.
In the event of class cancellation, we will email you to notify you of a canceled class.