Corn to Comal: Tortillas & the Mayan Milpa
*Solo travellers, Groups of 4+, Special requests? Get in touch
What you'll do...
In this hands-on workshop, you’ll discover why Mexican woman are so strong as Susi teaches you the process of making tortillas by hand. You’ll grind nixtamalized corn into masa, form the tortillas (or tamales on occasion) not by press, only by hand, and finally cook them on the comal or in the vaporera.
You’ll also learn to prepare a variety of plant-based accompaniments, varying according to season and your teachers’ inspiration. We will use such ingredients as calabaza local, pepita, achiote, camote, local chiles, and chaya to make typical dishes from Susi’s pueblo, like Sikil Pak and Brazo de Reina all from scratch!
With small groups in a home kitchen, learn the slow-food process of making each part of our meal, as well as the historical and cultural importance of corn and the milpa in Mexico.
You’ll even learn a few words and phrases in Susi’s native Maya as we cook and eat together!
What's the impact...
Making food together in an authentic – meaning genuine, honest and open– intercultural exchange has more impact than you might see on the surface. Since Colonization brought large animals like cows and pigs for meat to the New World, meat has been equated with success, and certainly serving it to guests is a must. In the homes of many, however, protein came from the seeds of plants, from insects and small animals, occasionally. It surprised Susi that we wanted no meat. She has since told us that as a result of her involvement in these classes she feels proud of the foods she grew up with and inspired to try using vegetables in different ways.
Our aim with this and all other Frutas y Verduras experiences is to do our part as allies in the food sovereignty movement, by showing how to contribute through make small daily action – such as choosing food.
Read about the U.N Sustainable Development Goals.