Masa Madness: Summer

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. 

Gather together with friends for a fiesta. At our summer Masa Madness class with Chef Annelies, you will learn how to make tortillas from scratch, tostadas from scratch, huaraches—named after the Mexican shoe because of their shape—and tortilla chips too. Then, you'll make toppings to pair with them too: chicken tinga to top sopes, which can double as appetizers or light bites, garlicky shrimp in a mojo sauce to top herb-laminated tostadas, and huaraches with housemade refried mayacoba beans and tofu crumble. Finally, you'll make a refreshingly Vibrant Herb Salad with Chip Croutons and Mexican Chile Crisp.

MENU

Sopes with Chicken Tinga

Vibrant Herb Salad with Chip Croutons

Herb-Laminated Tostadas with Mojo Shrimp

Huaraches with Refried Mayacoba + Tofu Crumble

This menu contains the following common allergens: Egg, Wheat. 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.