MASA: Then & Now

UTSA Libraries and Masienda invite you to “MASA: Then and Now,” a special conversation event featuring Jorge Gaviria founder of Masienda.com and author of the new book MASA: Techniques, Recipes, and Reflections on a Timeless Staple, Texas Monthly’s Taco Editor Jose Ralat, and Rico Torres, chef & co-owner of San Antonio’s own Mixtli’s and a UTSA Libraries Special Collections board member. These culinary experts will explore representations of masa - the dough made of stone ground nixtamalized corn that is the foundation of Mesoamerican cuisine - in cookbooks throughout the ages as well as masa’s evolving role in today’s restaurants in San Antonio and beyond. The event will include a reception featuring light bites from Naco Mexican Eatery and a book signing in partnership with San Antonio’s The Twig.
 
UTSA Libraries is the home of the country’s largest Mexican cookbook collection boasting more than 2,000 titles in English and Spanish documenting the history of Mexican cuisine from 1789 to the present.

FREE to UTSA Students.

Register Here