In this experience you will learn to make corn tortillas from kernel to comal along with some other traditional plant-based preparations unique to the Yucatán Peninsula. Our venerable expert, Susi Noh Un from Sacalaca, Quintana Roo, grew up harvesting the milpa with her family and still makes masa from scratch every day. This hands-on workshop is facilitated by Erin Gomez Danielson, a certified Natural Foods Chef from California who has called Merida home since marrying a Yucatecan native.
You will join Susi 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. You will discover how versatile are the ingredients that go into preparing the masa, as we use them to create a refreshing beverage and a sweet vegetable dessert.
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 using fresh masa 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 Susi’s native Maya as we cook and eat together.
The menu will change according to what is most fresh in the market.
All dishes are vegan-friendly
Calle 71 Merida Centro Yucatan 97000
Reserve agora e receba sua confirmação instantaneamente. Por favor, apresente seu número de reserva na escola de culinária.
Full refunds will be issued for cancellations made at least 48 hours prior to the activity