Baking and cooking school

Tortillas, tacos y más

with Daniela Rangel / Masamor

¡Viva el maíz! In this course, Daniela Rangel, founder of Masamor, the first Swiss Nixtamal Tortillería y Molino, not only celebrates the cuisine of her native Mexico with her favourite tortilla, taco and quesadilla recipes, but also introduces us to nixtamalization: corn slowly cooked and soaked in a lime solution, ground into "masa" with volcanic stone mills and the basis of Mexican cuisine. This ancient process, which dates back to the Aztecs, not only makes the corn suitable for processing, but also drastically increases the bioavailability of the nutrients it contains.

In the course we work with fresh masa and learn how to make tortillas, quesadillas, tamales etc... without special tools and how to prepare delicious and healthy Mexican dishes with mainly local ingredients.

This course is held in German. Course materials in German and English.

All dates