Food Sovereignty: Oaxacan Corn

Corn is the staple ingredient that the rest of Oaxaca´s diet revolves around. Join us in this exploration of its importance, its vast biological diversity, and its cultural significance in Oaxaca in our collaboration with Xub Maíz. During this theory-turned-practice experience, you will receive an introduction to the instrumental role that corn has played in Mexican and specifically Oaxacan history, followed by a talk regarding the changes this market has recently endured. Our hosts will explain their drive behind protecting local corn varieties and organizing small-time producers so that cultivating these native crops can be more economically-viable and sustainable . You´ll be taught about Xub´s organization and mission, and then you´ll engage in a walk-through of the nixtamalization process that´s the first step in transforming corn into tortillas. Then you can get your hands into the mix preparing your own tostadas and tortillas while sipping a delicious cup of Oaxacan coffee! You´ll be able to watch local ingredients be cooked into a delicious typical brunch, and can participate in each stage of the process. At the culmination of the experience, you´ll be able to taste the range of flavors that can be found in different varieties of native corn. Afterward, our hosts will walk you through their shop, which features all local and organic products made by various branches of their collective, including a dried-fruits project that they have underway in Magdalena Apasco, Etla.