I had a second cooking class with Reyna Mendoza at her house in Teotitlán de Valle. The class covered everything we could think of on the topic of corn especially what happens before we eat tortillas, empanadas, memelas, tlayudas, etc.Oaxaca is the birthplace of corn. This corn has not been genetically modified in any way and has a taste that is truly of corn.
We used Reyna's outdoor wood-burning grill to cook the tortillas,etc and used the embers to roast chiles and cook chorizo.
I like her tablecloth. How did you meet Reyna?
ReplyDeleteI heard of Reyna through the trip to Mexico that I took a couple years ago with Marilyn Tausend.
ReplyDeleteI have much love for the oilcloths of Mexico. I even lined my shelves with them.