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As our urban milpa prepares to fully ripen, we explore the complexity of a variety of dishes that call for milpa produce in specific phases of the growing season. We will be preparing Atápakua de Milpa, a P’urhepecha dish made with semi dry maiz that is in-between phases of sweet and fully dried corn, among other milpa delicacies. The subtle difference makes for a very specific consistency that lends itself for a delicious thick sauce, almost like a mole. We will also review important irrigation and harvesting tips and tricks to help participants prepare for the harvest season. Special guest, Marlene Aguilar of Irekuarhikua.Marlene Aguilar
A Xicana and of P’urhepecha descent, born and raised in Tongva territory (in what is now known as East Los Angeles, CA) with roots in the inter-mountain valley region of Michoacán, Mexico. As a community-based cocinera, she draws inspiration from her campesin@ family but has also been shaped by her work in different food equity programs, specifically CSAs (community supported agriculture). She is founder of the food project, IREKUARHIKUA, which aims to offer seasonally inspired affordable plant-based meals while highlighting the resilience of indigenous foods. Her project is currently offering a meal prep service like comida corrida from fondas or cocinas económicas found throughout Mexico.
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Event Venue & Nearby Stays
501 N Main St., Los Angeles, CA, United States, California 90012
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