Viva el maíz! In this class, Daniela Rangel, founder of Masamor, Switzerlands first Nixtamal Tortillería y Molino, will not only celebrate mexican cuisine with her favorite Tortilla, Tacos and Quesadilla receipes, but also teach us all about the ancient process of Nixtamalisation: slowly cooked with lime, steeped overnight and ground on volcanic stone not only improves flavor, texture and helps processability, but also increases nutritional value of corn.
We will work with fresh masa as well as with artisanal Tortillas all made from organic swiss corn, learn how to form Tortillas without expensive tools and how to create tasty, nutritious and authentic mexican dishes with mainly local and plant based ingredients y con mucho amor!
This Workshop will be held in English with course material in English and German. If required, there will also be an interpreter available.
Thursday, 19. January 2023
06:00 PM–10:00 PM
CHF 155.00 Catering inclusive
This course is fully booked.