Zenali Martin
- Jun 14, 2021
- 2 min read

Latin Fiesta from Mexico to Honduras

Updated: Jun 15, 2021

It was a perfectly cloudy day.

The night before had rain and made the cicadas quarantine themselves out of the wet weather.

Set-up was early because the cooking classes now starts at 10am.

Of course Hestia oversaw the whole operation and gave me the smile of approval

New to the club is a sign-in, sanitizing and refreshments station all donated by the

Buy Nothing Group of Ranson/Bolivar/Bakerton

if you live in the areas where this group is located please do check it out!

Thank you so much to everyone's collective blessings that this table can be as efficient as it can be.

and of course Hestia wanted to check if the brownies was yummy enough for consumption but did not let her have a bite. She was sad afterwards.

The event started on time with the Rosales family. Special invite to join us from Frederick MD!

We started with introductions and then we boarded our plane to Mexico starting with the history/background of the flour and corn tortillas.

The reason how the proximity to the border change the landscape of how North Americans prefer their tacos made with flour.

photo from Whats Cooking America

With that being said, we started making fresh flour tortillas and let it set for the gluten to form.

Next stop was the corn tortillas.

We discussed about the old but amazing chemistry of Nixtamalization.

This process created the corn tortillas we all love without it we would not have the gluten free goodness of a Corn Tortilla.

SUSTAINABLE KITCHEN TIP!

When using a tortilla press, instead of using single use plastic wrapper for easy peeling of the tortilla use those silicon mats you use for cookies instead!

it works wonders!!

Everyone had different textures and consistency with their dough.

This is what I love about cooking the oddity of it even if we were using the same recipe.

It bring me wonders

Now we hopped on another plane to Honduras and used the flour tortillas to make their soul food called Baleadas. It was my boss friend Rebecca Rosales (my boss) who introduced me to this dish because of unforeseen circumstances but I think it was meant to be and now instead of just tacos, I can also do Baleadas with my tortillas at home!