Down Mexico Way

Mexican food is a feast of corn. Here we’ll prepare tostadas and tamales together, with an array of traditional sauces.

Find out what milpa is and why it’s fundamental to nixtamalize corn kernels.

Event organized with the support of the W.K. Kellogg Foundation.

Speakers:

• David Alfredo Castell-Blanch Benitezm, self-taught cook from Toluca, cooks mother sauces pastas, preserves and concentrates. He has a background in design and this allows him to teach all his culinary discoveries in an innovative and creative form.
• Gladys Guadalupe Espinoza Gonzalez, traditional cook of the Slow Food community of traditional cooks in Colimota. This is a collective of 16 women producers, cooks, and masters of traditional cooking that aims to disseminate the knowledge of traditional cooks in Colima State.
• Claudia Albertina Ruiz Santis, mexican Chef from San Juan Chamula,in the state of Chiapas, graduated at the Universidad de Ciencias y Artes de Chiapas, has worked in some of the top restaurants in Mexico, before opening her own, Kokonò. With her cooking she wants to promotte and safeguard the traditional cuisine of the indigenous peoples of Chiapas.
• Lorena Isabel Hernandez, young producer of Milpa de Chiapas presidium.

Free entry while seats last. We advise you to arrive 10 minutes before the event starts to ensure a place. There will be a small tasting at the end for which you may donate what you choose.

Terra Madre Salone del Gusto is in Parco Dora, Turin, from September 22-26, 2022, with over 600 exhibitors and a series of workshops, conferences and tastings that show how we can regenerate our planet through food.

Other info

Event tags