2026 Cooking With the Milpa: Pesto and Tostadas - NEW!

Rooted in the ancestral milpa—the traditional Mesoamerican agricultural system where corn grows in relationship with beans, squash, and other companion plants—this seasonal series of workshops follows corn through its full life cycle: from seed, to growth, to harvest. Each class blends garden work, hands-on cooking, and cultural storytelling. Sign up for one workshop or join us for all three!

In the first class of the series, we begin at the origin: the seed. Participants will learn about the milpa ecosystem while we will get our hands dirty in the garden planting the crops. Then we'll move into the kitchen to make tortillas from scratch, then transforming them into tostadas to with a “weed” pesto—reframing what we often overlook in our gardens as nourishment.

About our instructor: Wendy is dedicated to educating people on how to prepare pre-Columbian/pre-Hispanic cuisine from the Americas, using fresh ingredients that are delicious, nutritionally balanced, and affordable. Her business, Prime Corn, offers gourmet meals that will change the way you think about Mexican food.