This is a hands-on, interactive class that will introduce you to making nixtamal, grinding corn into masa, using masa flour, and making tortillas with corn and wheat flours.
In this class, you will learn how to make nixtamal and masa, and then make tortillas using corn and wheat flours. Through learning how simple it can be to make tortillas at home, you will walk away with the confidence to make every night a possible taco night.
Emmanuel Galvan is a restaurant/hospitality consultant based in San Francisco, California. A graduate of Eugene Lang College in New York City, with a focus on cultural anthropology and Latin American history, Emmanuel’s interests led him to explore how people can create meaningful change through conscious, intentional consumption and through ethical labor practices. Since then, Emmanuel has studied culinary and hospitality practices in California, New York City, Paris, Mexico City and Oaxaca de Juárez. Having worked in various roles in many notable Bay Area restaurants, including Bar Tartine, Delfina, Kin Khao and Glena’s, he brings a well rounded approach to cooking and culinary instruction. He is currently consulting on a few restaurant projects, teaching workshops, and working on opening a tortillería in the Bay area. You can follow him on Instagram @BolitaMasa
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