A Cooking Class From Indigenous Mexico


Learn to cook the Mexican post-colonial dish, molletes guided by artist Beatriz Paz Jiménez. “If you are interested in Mesoamerican polyculture; Mexican Indigenous food ways; the links between ancestral foods, agriculture and self-definition; the effects of racism, colonialism and migration on homelands and much more, this is for you,” says curator Su-Ying Lee. Participants will receive a special ingredient for the cooking portion of the event that was sent by Beatriz from Mexico City.

Molletes is a dish from the central region of Mexico, made with bolillos (baguette-like bread) sliced and filled with refried black beans, topped with cheese and pico de gallo. Epazote, a millenary plant which has been used both as a condiment and medicine by indigenous peoples such as Mayans and Aztecs, is a key ingredient of the dish.

The name epazote means odorous herb and comes from “Épatl” which means skunk. Molletes are a food based on pre-Hispanic traditions that have literally and symbolically adapted over time and are a form of resistance and food sovereignty in Indigenous communities. Canadian players have more options than ever for example the Casino Canada Online, where you can find exciting games, welcome bonus options including free spins and real money, exciting slots, and more at dafabet as well.


illustration by Beatriz Paz Jiménez


Beatriz Paz Jiménez is a cultural producer, visual artist and an Indigenous rights and food sovereignty activist. She is of mixed Indigenous and settler descent and lives in Mexico City. She works in the mediums of collage, book-art, drawing, performance, and social engagement.

Enjoy your molletes for dinner as Beatriz presents Quelites: The Spectrum of Superfoods from Indigenous Mexico, a talk on wild greens that contain high nutritional content, the inheritance of pre-Hispanic agriculture and gastronomy. Quelites grow in the milpa, an agricultural microcosm crafted in Mesoamerica more than 2000 years ago. Paz Jiménez will introduce this sustainable, self-sufficient agricultural ecosystem and elaborate on how quelites contribute to food diversity, soil quality, and naturally control pests; and how classism, racism and the threats against milpa permaculture are the biggest risks to their survival. While cooking with and consuming the herb epazote she brings forward the fraught events of the past and present to elicit a conversation on colonization.

Register here for this virtual talk and cooking session by Beatriz Paz Jiménez

Organized by Su-Ying Lee with the Art Gallery of Burlington (AGB)

Date/Time: Saturday September 26, 6 – 7:45pm

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