"In this class taught by Mexican chef Antonio Bautista, we will approach an anthological culinary technique, nixtamalization, a fundamental axis of the Mesoamerican cultures developed around corn. Nixtamalization is a traditional corn preparation process in which the dried kernels are cooked and immersed in an alkaline solution, usually water and lime (calcium hydroxide). After that, the corn is drained and rinsed to remove the outer covering of the kernel (pericarp) and ground to produce a dough that forms the basis of numerous food products, including tortillas and tamales."

PROGRAM

LIVE CLASS VIA ZOOM

We will go through the complete nixtamalization process to understand its culinary and nutritional implications and virtues. 

With the dough obtained we will prepare:

  • Roasted mushroom tamale
  • Tortilla soup
  • Tamarind and lemon tejuino .

(Tejuino is a traditional probiotic beverage developed from the fermentation of a corn gruel).


Value and Method of Payment

You can join in Ars with Mercado Pago in up to 6 installments without interest or in Usd via Paypal.

Value in Ars$ 3900

Register by paying with Mercado Pago, in up to 6 interest-free installments.

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Your teacher will be:

Antonio Bautista

Lover of traditional Mexican cuisine, its techniques and products. She studied gastronomy in Mexico. He arrived in Buenos Aires 7 years ago, where he continues to develop his gastronomic career. He has been in charge of Ulúa, a traditional Mexican cuisine restaurant for 4 years, less than a year with Lupe loncheria, Ulúa taqueria in Bocha (the Argentinean pole) and soon he will open a new culinary space called Aurelia, a Mexican cantina inspired by the coasts of Mexico.

Antonio Bautista

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