Made With Masa: Pupusas, Tortillas, Tamales, Sopes and more

Masa, made from corn or maiz, as it is traditionally called, is the basis for a wide range of Latin American dishes, including tortillas, tamales, sopes, tostadas and pupusas. Making the masa from scratch is easier than making pancakes and the resulting products excel in flavor and texture compared to the store bought versions. In this hands on class, we’ll be working together in the kitchen to mix up our own masa and then turn it into tortillas, pupusas, and a few other dishes. Additionally, we will walk through the traditional and ancient process of nixtamalization, which makes maiz not only more delicious but more nutritious.

Whrn:  Wednesday April 18, 2018  6:30-9:30pm
Where: Berkeley
How Much: $40-80 sliding scale plus $15 supply fee to brought in cash on the day of class
Instructor: Chef Seth Peterson

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Description

Masa, made from corn or maiz, as it is traditionally called, is the basis for a wide range of Latin American dishes, including tortillas, tamales, sopes, tostadas and pupusas. Making the masa from scratch is easier than making pancakes and the results have a flavor and texture that is incomparable to the store bought versions. In this hands on class, we’ll be working together in the kitchen to mix up our own masa and then turn it into tortillas, pupusas, chalupas, and more. Additionally, we will walk through the traditional and ancient process of nixtamalization, which makes maiz not only more delicious but more nutritious. We will discuss appropriate brands, a variety of dishes, and ingredients for seasoning and proper cooking, as we cook up one tasty dish after another.

Learn the foundations to good cooking in a way that is straightforward and hands on
Making dinner while learning to cook food in community, this class is a lesson, a get together, and a feast. One that immerses us in the fundamental skills and techniques that form the foundation of good cooking, all while we cook a local, seasonal dinner.  

Practice the cooking skills of a restaurant chef
We will chop, sauté, and taste our way through the how to of building nutrition and flavor with traditional Latin cooking methods that have been handed down through the ages.  Cooking is a vast world to explore, a language to learn, and a skill that lets you eat delicious, nutritious food more economically. Simultaneously, it awards  you with the flexibility to take the flavors of the season and turn them into the food you want to eat.