Cooking with Corn
Aug 25, 2021, 7:00 pm
Maíz originated in the central region of Mexico, from where it spread to the rest of the Americas. There is evidence that the predominant cultures in Mexico that brought corn to other cultures and regions also brought with them dishes and ways of cooking it. Join us for an evening of cooking demonstrations, storytelling, and food sharing with Mexican and Navajo culinary experts.
Irene Sanchez (Guerrero, Mexico / Park City) – Will demonstrate how to prepare traditional Milpa Tamales from Guerrero, Mexico.
Lorissa Jackson (San Juan) - Will demonstrate how to prepare blue corn mush.
Presenters will be drawing from Navajo Corn Recipes by Bernhard Michaelis and Corn: From Latin America to the World by Christian Alexis Lopez Guadalajara.
This program is made possible with support from Utah Humanities and the Kimball Art Center.
Kimball Art Center
1401 Kearns Blvd
Park City , UT 84060-5177