Step-by-Step Indigenous Meal w/ Chef Ernesto

Dive into the rich culture and food traditions of Oaxaca with Indigenous chef Ernesto who will share ancestral knowledge passed down orally through generations. His stories connect food to local festivals, farming cycles, and spiritual practices, emphasizing the importance of food as identity.

• Participants can be involved in every step (as much or little as they like) — from selecting ingredients to preparing and cooking the meal.
• Techniques are tactile and manual, such as hand-shaping tortillas or roasting ingredients over open flame.

Specifics of the meal may shift depending on ingredient availability, but often involve:

• working with native ingredients like heirloom corn, cacao, chilies (pasilla, chilhuacle, and costeño), wild herbs (epazote, hoja santa), and seasonal produce.
• grinding corn on a metate, to make fresh masa for tortillas or tamales. We also will introduce different indigenous tools like soplador, jarros y molenillos, and prehispanic drinks made with corn.
• preparing moles (like mole negro or mole coloradito), tlayudas, or memelas might be part of the session.

The class concludes with a shared meal, where everyone enjoys together the food they've prepared!

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