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 and learn three different methods for shaping and eating it beyond the tortilla!

In this class, you will make Sopes, corn flour tart shells the size of hockey pucks, filled with juicy shredded chicken and the fixings. These make great appetizers (or multiple make a meal!). Then, you will make Tlacoyos, a pre-Hispanic oblong antojito that looks like a flat football and is stuffed with Mexican ricotta griddled until crisp with fresh toppings. They are especially popular in Mexico City at the moment! Finally, you will make Huaraches, named after the shoe for their boat shape. These will be filled with homemade refried beans and quick-pickled onions plus a few other goodies. 

MENU

Sopes with Shredded Chicken, Lettuce, Tomato, and Cheese

Blue Masa Tlacoyos with Cheese with Guaca-Salsa

Huaraches with Mushroom Asada, Refried Beans, Rajas, Lettuce, and Tomato

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 teaches with a California twist, bringing the brightness of Bay Area produce onto the plate. Proudly Mexican-Bolivian-Dutch American, she specializes in Mexican (including TexMex + CalMex) and Bolivian cooking classes and private classes. If you're looking to eat vegetarian/vegan, check out one of her eat more meatless cooking classes with ideas for omnivores and plant-based eaters. Author of Steeped: Recipes Infused with Tea, a Los Angeles Times notable book, she writes about food for epicurious, the Kitchn, Simply Recipes, EatingWell, and others.