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I recently took my first class at Ger-Nis Culinary and Herb Center, a fair-trade produce importer that has just begun to host cooking classes at their Gowanus HQ. The course I took was called Pre-Colombian Cuisine: Indigenous Foods of the Americas, taught by Palo Santo Chef Jacques Gautier. He put together a roster of recipes using ingredients and methods based on research to pre-Americanized America — so no chile peppers, no rice, hardly any non-indigenous ingredients. We made dishes from three diverse regions:
The Iroquois of North America & Eastern Seaboard: Whole Fish, Stewed Clams, and Pumpkin Succotash
The Mayans & Aztecs of Central America, Mexico, & Guatemala: Turkey and Green Mole, Hand Ground Tortillas, Nopales, and Epazote
Quechuas, Aimaras, & Incas of South America, Peru, Bolivia, & Ecuador: Seco de Venado (Braised Deer), Chunos, Quinoa, and Chicha Morada
It was all so hearty and delicious, particularly the verdant mole. We made tortillas from scratch and played with what felt like exotic ingredients, though they are native to American soil. The space was gorgeous and the class was cheap ($50) — so I’m stoked on taking more super-specialized classes at Ger-Nis, so close to home!
Posted on December 16, 2010 with 1 note ()