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  • OCTOBER 3, 2025: Nixtamal 101: Masa Samosas (Partner Class)

    TICKETS ARE FINAL SALE, NON-REFUNDABLE, and NON-TRANSFERABLE TO OTHER CLASSES.

    Date: Friday, October 3, 2025

    Time: 3pm - 7pm

    Cost: $280 per couple (PRICE INCLUDES ENTRY FOR TWO PEOPLE)

    PLEASE READ ALL CLASS POLICIES BELOW CLASS DESCRIPTION BEFORE MAKING YOUR PURCHASE. 

    Join us for our Nixtamal 101 masterclass series! This 4-hour course will teach you the history, value, technique, and application of two distinct ancient foodways and bring them together into one unforgettable dish where South Asian spice meets Mesoamerican tradition.

    Nixtamalization 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. Many of us have never learned to appreciate the millennia of history behind the process of transforming dry corn kernels into masa.

    🌽 What you’ll learn:

    • The history, science, and technique of nixtamalization

    • How to grind vibrant yellow masa, transform it into a pliable, flavorful samosa dough, and fill & shape it into traditional-style samosas with a selection of meat or vegetarian spiced fillings

    • Techniques for using natural dyes (like achiote, hibiscus, or tumeric) to color your masa for a stunning visual effect

    • Frying techniques for achieving that perfect golden crust

    This class is perfect for curious home cooks, food fusion lovers, or anyone who wants to explore the intersection of culture, flavor, and craft. Come ready to get your hands messy, your senses inspired, and your palate surprised.

    Things to look forward to:

    • Have an opportunity to work with our own corn, grown organically and processed on site!

    • Deepen your understanding of indigenous food traditions, the history, chemistry, and nutritional science of nixtamalization!

    • Take home A batch of your own colorful masa samosas and A recipe printout and tips for recreating everything at home

    • Tour the mill with our Education Director

    • Purchase BSM products at a class-exclusive 15% discount

    BYOB is fine by us for participants 21+ 🍻

    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 to remove most jewelry and piercings, and wear a beard net (if applicable) and hair net that effectively restraints all hair, including mustaches, goatees, and any other facial hair. Close-toed shoes are required for entering any part of our facility. 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.

    Customer Reviews

    Based on 2 reviews
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    m
    monica shah
    amazing class

    learning the history of masa, the nixtamilzation process and making the tlacoya and pupusas were awesome. nadia gave us extra ideas for how to modify the process to do this at home. you won’t me disappointed

    C
    Corinne Wilder
    Nixtamal for all!

    I had such a great time at this class! We had about 30 people total, the class was packed, but everyone had a chance to do everything from measuring the “Cal” used in the nixtamal process, to watching the kernels slowly turn to hominy, to grinding the fresh masa with Nadia’s 200-year old family heirloom stone grinder..: it was amazing! Plus we each got to sample two sweet and two savory tamales during class (it’s also BYOB!), as well as make several tamales 🫔 to take home for later. Very hands-on, very educational. Hats off to Nadia, Ariana, and Frida - thank you for such a wholesome, traditional experience!

    Customer Reviews

    Based on 2 reviews
    100%
    (2)
    0%
    (0)
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    (0)
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    m
    monica shah
    amazing class

    learning the history of masa, the nixtamilzation process and making the tlacoya and pupusas were awesome. nadia gave us extra ideas for how to modify the process to do this at home. you won’t me disappointed

    C
    Corinne Wilder
    Nixtamal for all!

    I had such a great time at this class! We had about 30 people total, the class was packed, but everyone had a chance to do everything from measuring the “Cal” used in the nixtamal process, to watching the kernels slowly turn to hominy, to grinding the fresh masa with Nadia’s 200-year old family heirloom stone grinder..: it was amazing! Plus we each got to sample two sweet and two savory tamales during class (it’s also BYOB!), as well as make several tamales 🫔 to take home for later. Very hands-on, very educational. Hats off to Nadia, Ariana, and Frida - thank you for such a wholesome, traditional experience!