Masa Madness

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 

Calling all Mexican food lovers—this is your chance to play with masa harina and learn different methods for shaping and eating it beyond the tortilla!

As appetizers (or mini-meals) you'll make Sopes, corn flour tart shells the size of hockey pucks, filled with juicy shredded Chicken Tinga and the fixings. If you're into soup and salads, you'll love this pairing of a la minute chip croutons for an herbaceous salad and soup's on with a hearty chicken poblano soup full of veggies and masa dumplings. To serve alongside, fresh Homemade Tostadas, laminated with fresh herbs. Finally, you'll make a drink that doubles as dessert in a Salted Caramel Champurrado.

MENU

Sopes with Chicken Tinga

Vibrant Herb Salad with Chip Croutons

Sopa con Ombligos de Masa Rojo—Soup with Chicken, Poblano Peppers, Vegetables, and Masa Dumplings 

Herb-Laminated Tostadas

Salted Caramel Champurrado

This menu contains the following common allergens: Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Annelies Zijderveld has been teaching cooking classes at 18 Reasons for over a decade, specifically in plant-based, or exploring her heritage, marrying Latin American flavors that also highlight the vibrant agriculture of California. She is the author of Steeped: Recipes Infused with Tea, a vegetarian cookbook that reconsiders the role of tea as a spice in cooking. She is a food writer published in a number of outlets including epicurious, The Kitchn, Simply Recipes, and Eater SF.

_{Photo credit: Vincent Po}