Alimentaria Mexicana hosts Indigenous Mayan chef Hugo Durán, April 30 to May 3
The self-taught culinary artist to lead workshops on non-nixtamalized maize, serve five-course dinner
Hugo Durán Photo by Amelia Rampe
Alimentaria Mexicana hosts Hugo Durán as part of its Guest Chef series, April 30 and May 1 from 9 to 11:30 am and May 1 at 6:30 pm
BORN AND RAISED in Mexico City, Hugo Durán once said that he felt ashamed to be Indigenous, surrounded by wealthier white children at school. It was through food that he began to learn about Mexico’s colonial history—and as he discovered more wild, native ingredients, he began to find himself. He’s gone on to become revered for his farm-to-table fare steeped in Mayan tradition.
Vancouver’s Alimentaria Mexicana is bringing Durán to its Granville Island restaurant and educational kitchen as part of its 2022 Guest Chef series.
First, Durán will lead two interactive workshops focused on the applications of non-nixtamalized maize on April 30 and May 1. The sessions (from 9 to 11:30 a.m.) will include a brief history of Mesoamerica and its lasting influence, the importance of corn in food culture, and practical instruction on how non-nixtamalized maize can be used at home. Participants will get to sample dishes featuring four breeds of heirloom corn.
Then on May 3 at 6:30 pm, the chef will prepare a five-course culinary experience steeped in Mayan traditions and made with ingredients from Granville Island Public Market. Menu items include a savoury toasted pumpkin-seed and tomato dip called sikil p'aak; cured fish tostada; potato tamale; seafood mixiote; and, for dessert, poached pear with dried herbs and corn cacao porridge.
Tickets and more details are at Alimentaria Mexicana.
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