Corn, Lime and Water: The History and Magic of Corn Tortillas
Join us for a deep dive into the backbone of Mexican cuisine: the corn tortilla. Made from three simple ingredients, the humble tortilla is fashioned into a variety of shapes and incorporated into innumerable dishes across every region of Mexico. Let Lesley Téllez, author of "Eat Mexico," share the history and the magic of the culinary staple during this virtual guest lecture.
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- Free for all enrolled ICE students and alumni.
- 3-4 p.m. PT (6-7 p.m. EST)
https://zoom.us/j/93523911767?pwd=OTZZWkt6UkowWDhxaml2cGZBVkZmUT09
- Meeting ID: 935 2391 1767
- Passcode: corn
- One tap mobile
About Lesley Tellez:
Lesley Téllez is the author of "Eat Mexico: Recipes from Mexico City's Streets, Markets & Fondas," and founder of "Eat Mexico Culinary Tours," which operates small, private food tours in Mexico City. As a freelance journalist and recipe developer, Lesley has written about the intersection of Mexican food, culture and identity for TASTE, Eating Well, Bon Appetit, Food & Wine, The Los Angeles Times, New Worlder, The Kitchn and other publications. She was also an editor and contributor to "Nixtamal: A Guide to Masa Preparation in the United States," published by Masienda. Lesley lives in New York City with her husband and two children.