Cooking class: Nixtamalization & fresh handmade tortillas

​If you haven't eaten a truly fresh tortilla, you haven't lived. In this class you'll not just taste them, you'll make them!

Think of a fresh baguette from your favorite boulangerie and now compare that to store-bought white bread ... that's the difference between handmade puffy tortillas and the industrial ones sold in stores and restaurants.

​We'll start with the ancestral process of nixtamalization, the foundation of tortilla-making. This workshop will go step by step, transforming corn into dough using an artesanal mill, while sharing the secrets of nixtamalization, its history, and its impact on the flavor, texture, and nutritional benefits of tortillas.

When Europeans brought back corn from the New World, they neglected to bring back the nixtamalization process. As a result, people in Europe got sick and even died because of toxins that remained in the corn. Led by Inés Roland-Billecart, a French woman currently doing her masters on nixtamalization at the Sorbonne, and Lupita Cruz, who grew up making torillas by hand in Mexico, you will not find another class like this!

By the end of the workshop, you’ll have the chance to savor fresh tortillas and gain a new appreciation for this Mexican staple food.

​Led by: Lupita Cruz and Inés Roland-Billecart in a mix of English, French, and Spanish.

​25 euros, all ingredients included.

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