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4 Hr Class

Mexican Wood-Fired Tortilla Intensive

This 4 hour workshop is designed for people who love authentic Mexican food and want to learn to make corn tortillas from scratch. We will create masa dough, knead it, press it out using a tortilla press and cook the tortillas on a comal. We will also toast nuts, chiles, and vegetables on the comal. The wood fires we create will enhance the taste of everything we prepare.

Fillings with include steak, shrimp, vegetables, beans, Mexican cheeses.
Salsas and guacamole will be made in the molcajete and can be added to any of the tortillas, tostadas and empanadas according to  your preferences.

Students are welcome to BYOB. 

Menu:

  • Toasted Tortilla with Grilled Steak, Grilled Vegetables, Sautéed Shrimp, Fresh Salsa
  • Fried Tostada with Refried Beans, Roasted Corn, Cheeses, Herbs
  • Fried Emapanadas with Grilled Chiles and Cheeses
  • Heirloom Tomato Salad
  • Agua Fresca
  • Homemade Cinnamon Ice Cream, Candied Pepitas, Caramel Sauce

Duration: 4 Hours

Cost: $525 per person

All intensives are designed for 2-4 people. You can purchase a ticket for 2, 3 or 4 people. If you wish to purchase a single ticket for an intensive, call us at 207-967-4960 and we will be happy to place you in an existing intensive of your choice.

If your group would like to create a workshop on a different date than those that are listed, call us and we will try to accommodate you.

Tickets for classes are non-refundable, but you are welcome to send someone in your place. If we must cancel a class due to illness, we will notify you 5 days prior to the class and you will receive a full refund.

In case of inclement weather (major rain storms) we will cancel or reschedule workshops. If a workshop is cancelled, we will give full refunds. Otherwise, all purchases are non-refundable.

Meet Jillyanna

Jillyanna (Jill Strauss) has worked in professional restaurant kitchens throughout New England and has studied Italian cooking with famous cookbook author Giuliano Hazan in Verona and fourth-generation pizzaiolo Enzo Coccia in Naples. In 2012, Jill renovated her own private kitchen and picturesque patio to create an elegant indoor and outdoor classroom where she can share her Italian-inspired recipes and woodfired cooking techniques with students from all over the world.

Located in picturesque Cape Porpoise, Maine

Jillyanna’s facility includes three ovens: a Mugnaini woodfired oven, a Miele electric oven and a Viking gas oven. Classes take place inside the teaching kitchen and outside of the kitchen on a bluestone patio. There are several spacious marble, granite and cherry wood work stations as well as plenty of stools and chairs. Classes take place rain or shine.

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