Masa, the cornerstone of Mexican cuisine, is a fundamental ingredient in dishes such as tamales, tortillas, and pupusas. In this course, we will delve into the basics of making masa from scratch, exploring its history, cultural significance, and diverse applications in various dishes. Throughout the course, you will embark on a journey that takes you from the origins of corn cultivation to the modern-day techniques of preparing this ancient staple.

Please wear long hair pulled back, long loose pants and sleeves, and closed-toe shoes. Arrive through the east doors to the Lobby of the Institute for the Culinary Arts (Building 22 of MCC's Fort Omaha Campus) 15 minutes before class starts.