{"product_id":"december-5-2026-nixta-101-tamales","title":"DECEMBER 5, 2026: Nixta 101 - Tamales","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eTICKETS ARE FINAL SALE, NON-REFUNDABLE, and NON-TRANSFERABLE TO OTHER CLASSES.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDate: Saturday, December 5, 2026\u003c\/p\u003e\n\u003cp\u003eTime: 3pm - 7pm\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCost: $175 per single entry ticket\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePLEASE READ ALL CLASS POLICIES BELOW CLASS DESCRIPTION BEFORE MAKING YOUR PURCHASE. \u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJoin us for this cornerstone workshop in our Nixtamal 101 masterclass series! This 4-hour course will teach you the history, value, technique, and application for one of the world's keystone culinary technologies.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNixtamalization is the corn preparation method responsible for the tortilla swaddling your taco, the chip ferrying your salsa, the hominy dotting your pozole, and so much more. Join masa baddie Nadia Rodriguez to learn everything you need to know about nixtamalization, including but not limited to: methods, equipment, and cooking techniques essential to crafting the tamales of your dreams \u003c\/span\u003e\u003cspan\u003ecompletely from scratch\u003c\/span\u003e\u003cspan\u003e. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYou will have the opportunity to get hands-on experience with\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ethree distinct corn-grinding methods: the \u003c\/span\u003e\u003cspan\u003emetate, a hand-mill, and Masienda's Molinito. Learn how to properly hydrate, season, and shape your masa, and how to fill + cook masa tamales our abuelitas and tias would be proud of. \u003cmeta charset=\"utf-8\"\u003eNot only will we be making delicious savory tamales, but also sweet filled tamales to round out your offerings!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eWhether you're new to masa or looking to deepen your skills, this class is a great way to connect with tradition, learn something new, and enjoy delicious results.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eAfter you've gone through these steps, we will have a corn-centric feast for you, complete with fresh seasonal sauces and accoutrements plus some other tricks we've got up our sleeve.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAll levels are welcome and encouraged to attend this class!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBYOB is fine by us for participants 21+ 🍻\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThings to look forward to:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eFrom rich + savory fillings to delicate + sweet tamales, you’ll learn masa prep, folding, and steaming techniques passed down through generations\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eNixtamalize and work with our organic corn\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eStone-grind corn by hand into fresh masa using our metates passed down through generations\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eExplore the cultural artistry of cochineal - the vibrant, natural red pigment derived from cactus-dwelling insects - and use it to infuse color into your masa.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eTour the mill with our Education Director\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003ePurchase BSM products at a class-exclusive 15% discount\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003e\u003cem\u003eAbout your instructor, \u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e\u003cstrong\u003eNadia Rodriguez, BSM Education Center Assistant Director:\u003c\/strong\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eI 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.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMy 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 Maize—and how the care and intention we bring to them can transform food into an experience.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eMy ethos is simple: cook with the seasons, approach every dish with love, have fun in the process, and great food will always follow.\u003c\/em\u003e\u003cem\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eClass Policies:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eTICKETS 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).\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eBy purchasing tickets to attend one of our classes, you acknowledge that you have read and agreed to our\u003ca href=\"https:\/\/docs.google.com\/document\/d\/1d77m39KCNLwcyfJRstgBjwfCnS1KSt5iWXLfuQJFDuo\/edit?usp=sharing\"\u003e\u003cspan\u003e \u003c\/span\u003eParticipant Class Policies\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003eand\u003ca href=\"https:\/\/drive.google.com\/file\/d\/1XIWAja2emyhwV8a2JaO7PwR1h4mYRKNX\/view?usp=share_link\"\u003e\u003cspan\u003e \u003c\/span\u003eMedia Release\u003c\/a\u003e. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTouring our facility requires that all participants adhere to health guidelines - all touring participants (included in ticket) will be required wear a \u003c\/span\u003ehair net that effectively restraints all hair, including mustaches, goatees, and any other facial hair. \u003cstrong\u003eClose-toed shoes and shirts that cover the underarms and shoulders are required for entering any part of our facility, per health code. No exceptions. \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn keeping with the low COVID risk level in Travis County, masks are optional and up to personal discretion for this class. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the event of class cancellation, we will email you to notify you of a canceled class.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Barton Springs Mill","offers":[{"title":"Default Title","offer_id":44086862119166,"sku":"","price":175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0050\/7763\/1066\/files\/12.15_tamales.png?v=1789925091","url":"https:\/\/bartonspringsmill.com\/products\/december-5-2026-nixta-101-tamales","provider":"Barton Springs Mill","version":"1.0","type":"link"}