In this experience you will learn to make corn tortillas from kernel to comal along with simple plant-based preparations unique to the Yucatán Peninsula.
This class was created in collaboration with a venerable expert, Susi Noh Un from Sacalaca, Quintana Roo, who grew up harvesting the milpa with her family. In April 2020, Susi sadly passed away. Now, her daughter Laura is following the legacy left by her mother, and co-teaches this hands-on workshop facilitated by Erin Gomez Danielson.
Erin is a certified Natural Foods Chef from California who has called Merida home since marrying a Yucatecan native.
You will join Laura and Erin in grinding the corn into masa, forming the tortillas by hand, and cooking them on the comal. To accompany them, you will learn how to prepare plant-based dishes using ingredients that are endemic to the region.
With small groups in a home kitchen, you will learn the slow-food process of making each part of our meal, and practical tips for making fresh tortillas at home, as well as the historical and cultural importance of corn and the milpa in Mexico. You will even learn a few words and phrases in Maya as we cook and eat together.
The menu will change according to what is most fresh in the market. We start by working with the corn to make the masa for the tortillas, then build on the menu from there with complementing plant-based dishes.
All dishes are vegan-friendly and gluten-free
You will receive the confirmation of your booking's availability within 24 hours. Once confirmed, please present your booking reference number at the cooking school.
Full refunds will be issued for cancellations made at least 48 hours prior to the activity
Calle 71 #568 Centro Merida, Yuc. MX
Calle 71 Merida Centro Yucatan 97000