ATTENTION MERIDA PLANT FOOD LOVERS!
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 is Susi Noh Un from Sacalaca, Quintana Roo. Susi 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.

Join Susi and Erin in grindinhttps://www.facebook.com/FrutasyVerdurasMex/g the corn into masa, forming the tortillas by hand, and cooking them on the comal. You will learn how to prepare plant-based dishes using ingredients that are endemic to the region, and 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, 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.

Informes:

https://www.facebook.com/FrutasyVerdurasMex/