Guatemala rests in a huddle of mountains between Mexico, Belize, Honduras, and El Salvador. Its people come from indigenous and Spanish blood with a large population of Mayan-Indian descendants. Guatemalan food shares a lineage with that of Southern Mexico, but it is distinguished by its regional variants. Dishes tend to incorporate a lot of ingredients but the mainstays are tamales, a reliance on shredded beef, and sauces from tomatillo to cilantro, from red sauces ranging from spicy to mild. Throughout the class, we’ll cover the basics of Guatemalan cuisine starting with Masa Fresca (fresh corn dough) which is the quintessential component of Guatemalan food. We’ll then use them to make tortillas, tostadas, and tamales!
Recipes:Tostadas, Paches, Chuchitos, Pollo en Pipian
Class Type:Series, hands-on cooking class
Class Notes: Learn to cook indigenous Mayan recipes!
Owner and director of Ger-Nis International, Nissa Pierson, finds solace in Central American cuisine, more than apt and willing to feast on it on a daily basis (which is unusually due to her distaste for regularity), having spent most of her childhood in Southern California. At 12, she learned love for the land and its people during her time in Nicaragua which in turn played a role in becoming a passionate advocate for fair-trade, organic products. Her other passions include good conversation and debates, kickboxing, the ocean and surfing, and submersing herself in the food and culture of the world. Contact Nissa