5th November at 6:30pm we will celebrate a Mexican Gastronomy Workshop at Instituto Cervantes as part of our Spanish Food in the 21st Century Workshops
La Milpa, in the Nahuatl language of the Aztecs literally means ‘what’s planted in the field’. It’s a traditional agricultural method developed by the Olmecs and enhanced by the Mayans, this ancient farming system was deeply embedded in the life of indigenous people in Mexico.
Based on the Mesoamerican Trinity of crops: Maize, Beans and Squashes, also known as ‘ the Three Sisters”, La Milpa is a multi-crop farming system with up to 15 different crops all growing in the one plot of land in perfect synergy between themselves and with their environment – with animals living off it too – a mini eco- system of its own that is nearly two and a half thousand years old. The system allows small to medium farmers to produce all year-round food to feed their families and to sell any excess in the markets. The system is fully based on the natural cycles and seasons of the land; it’s sustainable, with crop rotations and periods of fallow and it is said to be one of the richest and more complex organic ecosystems ever found.
In this workshop, lead by Lily Ramirez-Foran, you’ll learn about the gastronomy derived from this ancient farming method and the current trends to revive it in the current challenges that climate change presents. History, food and culture converging into one evening.
Lily Ramirez-Foran is a cook, food writer and founder of Picado Mexican, Ireland’s leading boutique Mexican grocer and cookery school in Portobello in Dublin 2. She’s written Mexican food recipes for the Irish Times, The Irish Independent, Easy Food Magazine, Eat Magazine, the RTE Guide, The Journal and several online publications. Picado Mexican has been feature in the BBC, the New York Times, Conde Nast and hailed as one of Ireland’s most unique cooking experiences.