Territory and Creation: Advanced Workshop Mexico, an edible territory (3/3)

PART 3 OF 3: Territory and Creation Advanced Gastronomic Workshop: Mexico, an Edible Territory. An immersion into the kitchens, landscapes, and food systems of contemporary Mexico. This workshop invites you to journey across this land by exploring markets, traditional tianguis, heritage kitchens, local producers, traditional cooks, museums, and spaces deeply intertwined with our country's culinary history.

The Puebla-Tlaxcala valley and the volcanic zone form one of the most extraordinary regions to understand the intricate relationship between biodiversity, agriculture, culture, and the cuisine of the Mexican heartland. Within a relatively compact geographical footprint, volcanoes, forests, agricultural valleys, lake beds, ravines, irrigation networks, rainfed lands, and an extraordinary diversity of cultivated crops and wild species gracefully converge. Moreover, the ancestral knowledge systems required to identify, cultivate, forage, transform, and consume this bounty remain vibrantly alive here. +++++

FROM TERRITORY TO CREATION Ingredients, Nixtamalization, and Maize Cuisine: Techniques and Applications. A residency at the Milli-Cholula restaurant (a culinary research project focused on the Puebla valley), where you will identify numerous local ingredients and explore diverse techniques and applications of smoke and maize cuisine. Includes: Ingredients, a recipe book, tastings, a curated seed collection, and a hands-on practical workshop. Duration: 8 hours