NEW! 2025 Seasonal Cooking: Posole

Join local chef Wendy Juarez in this hands-on cooking class featuring a seasonal, regionally inspired dish: posole. At the heart of this dish is the Indigenous American process of preparing corn known as nixtamalization. This technique involves soaking dried corn in an alkaline solution, which unlocks essential nutrients like niacin (Vitamin B3), enhances flavor and texture, and makes the corn easier to grind. Nixtamalization is the foundational step behind traditional foods like tortillas and tamales—and in this class, you’ll get to experience it firsthand.

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.

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Photo Credit: John Barkiple