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WE ARE OPEN! CURBSIDE PICKUP IS ALSO AVAILABLE. CALL 505 988 3394 FOR MORE INFORMATION
WE ARE OPEN! CURBSIDE PICKUP IS ALSO AVAILABLE. CALL 505 988 3394 FOR MORE INFORMATION
From Kernal To Table – Historic Corn In New Mexico Cooking Tuesday, November 28 at 6 PM

From Kernal To Table – Historic Corn In New Mexico Cooking Tuesday, November 28 at 6 PM

$99.00

We require seven days notice for all cancellations. For any changes or updates please contact our staff directly and if you have any other concerns please email our chef at chefjohnnyvee@aol.com

 

FROM KERNEL TO TABLE- HISTORIC CORN IN NEW MEXICO COOKING

Tuesday, November 28 @ 6 PM-9 PM

Our Sous Chef Andrew Fleischer-Ortivez, who owns Nixta Catering, has a special affinity for celebrating historic and traditional dishes. Tonight join Andrew and learn how to grind masa fresh from whole local Pueblo blue corn; an ancient process called Nixtamalization. Then we use the fresh masa to make some of our traditional local holiday favorite foods; posole, tamales and atole. Our menu includes: Red Chile Posole with local pork, a Trio of Tamales: Red Chile Mushroom, Green Chile Squash and Poblano Rajas with Cheese, Chiltepin Salsa and Chocolate Atole. (Hands-On)