Description

Tejuino & Atole Kit & Virtual Cooking Demo (Digital-only tickets available)

Learn how to make the Pre-Hispanic Mexican “drink of the Gods” Atole, and also learn how to make Tejuino, in a virtual cooking demo with Heidi and Julian of Tortilleria Zepeda!

Sunday, April 10 | 1pm LIVE Class and Virtual Cooking Demo from P&P Kitchen

• Includes all ingredients and fixings to make Atole and Tejuino
• Comes with a course and recipe book and access to the Zoom cooking class (with a video link, in case you can’t join LIVE)
• Heidi and Julian will demonstrate how to make atole, and how to start fermenting tejuino.
• Virtual-only option (with e-copy of ingredient list and course pack) also available

Pick-up Times:
Friday, April 8 Noon – 7pm
OR
Saturday, April 9, 9am-1pm

This is going to be so good! Order yours, tell some friends and make an event of it. And, even far off friends can participate with our virtual-only option!

Class Details

Atole is a traditional Mexican drink that is made with corn masa, sweetened with piloncillo and typically fruit or chocolate. It is served warm and enjoyed during the colder months. Atole is the first step in making Tejuino, a fermented corn masa drink that dates back thousands of years before the arrival of Europeans. It is commonly referred to as the “kombucha of Mexico.” This drink originated in the state of Jalisco, but can be found in other regions of Mexico and in the southwest of the United States.

Tortilleria Zepeda

Heidi left her home state of Wisconsin in 2013 to seek adventure south of the border in Puerto Vallarta, Mexico.  There she met her husband, Julian Zepeda, who was working as a Marine Biologist and a few years later they moved to the United States.  They decided to set roots in Madison, Wisconsin near Heidi’s hometown of Spring Green. Disappointed with the lack of “authentic Mexican” tacos in Madison, Julian quickly realized the reason behind the missing Mexican authenticity: the tortilla. He then asked Heidi, “With fields upon fields of beautiful corn in Wisconsin, why is no one making fresh corn tortillas?” She responded, “great question!” This is how it all started… In 2018, they quickly got to work. During Julian’s childhood and into adulthood, he spent hours in the kitchen observing and helping his grandmother and mother prepare traditional dishes.  He already had quite a knack for preparing food and knew with the support of his family only a Skype call away, he was confident he could recreate the authentic-style tortilla he grew up to love. Last year, he furthered his education by participating in an apprenticeship in Mexico City and Guadalajara with leading “tortilleros” in the country who taught him how to perfect pre-hispanic nixamalization process to create the most authentic Mexican tortilla possible.