Learn the process of mixing and forming masa into the traditional savory tetelas stuffed with queso fresco and beans. Did you know, Tetelas are the only triangle shaped antojo, made in Mexico? These tri-fold pockets pre-date the Spanish and are stuffed and cooked on a comal until crispy. Tetelas are found in the Mixtec area of Oaxaca, especially during the special town celebrations. Agua de Nopal will also be a part of the day’s experience. Guest speaker: Chef Wendy Centeno of Guayaba Kitchen. 

Chef Wendy Centeno
Wendy Centeno is the founder of Guayaba Kitchen, an educational business that was born out of a need to provide knowledge of the benefits of plant-based foods as medicine, and an emphasis in traditional foodways to Pacoima and its neighbors in the San Fernando Valley. She is a mom and partner from the Northeast San Fernando Valley, who holds over 12 years of experience in creating and sharing recipes that reflect her identity as a first-generation Xicana. Currently, she works closely with Tia Chucha’s Centro Cultural & Bookstore to bring Culinary Art experiences to their Cultural Art Series programs. In addition, Wendy is the Teaching Instructor of LA Cocina de Gloria Molina’s Culinary Youth Training Program, who has taught and provided over 100 students across Los Angeles County and beyond, with an introduction to a career in the field of Culinary Arts.