This is a hands-on, interactive class that will introduce you to making nixtamal, grinding corn into masa, and making common street food dishes using fresh masa.
In this class, you will learn how to make nixtamal and masa, and then use masa as the backbone to various antojitos found throughout Mexico. Using one ingredient, masa, to make various small street food snacks, you will learn about one of the essential ingredients of the Mexican kitchen as you coax flavor from simple everyday ingredients.
Afterward, we will gather around the table to enjoy the feast you have created with your classmates.
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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