We are happy to offer a series of classes & workshops to help you bring traditional foods, especially Mexican ones, into your kitchen. From bone stock and fermented veggies, to organ meats and cultured dairy, we’ve got you covered . . .
Have you tried making tortillas only to have the dough crack when you press it, or stick, or turn out dry or still raw when you cook them? Well, we want to show you how to mix the masa just right so you end up with a perfect tortilla dough every time whether making them a mano (by hand) or in a tortilla press. We will share some history and folklore about tortillas as well as a few simple tricks to make extra special festive tortillas! We will use our shop Masienda nixtamalized heirloom masa, and our beautiful VERVE tortilla presses to make incredible melt-in-your-mouth handmade traditional tortillas. When we’re done I will share some pre-made toppings and we will have a little feast together!
Kefir grains most likely originated in Mexico from the Tibicos culture that forms granules on the Opuntia cactus. There is documentation of the use of the grains…in fermented beverages made from the sugary juice of the prickly pear cactus in Mexico in the late 1800s.”
These grains produce an incredibly gut healing brew. There is a lot of talk these days about the need for us to heal our microbiome and while you can take supplements, the very best way to heal your gut is through the food you eat every day.
Besides all that, when made well – Kefir sodas are DELICIOUS!
Details coming soon . .