This article is re-posted from Dr. Amílcar Challú‘s personal academic blog.

Last Thursday I took my pre-independence Latin America to The Teaching Kitchen, an annex to the main cafeteria in which a chef, in coordination with a faculty member, instructs how to cook a certain dish. I used food in classes before but it was the first time I tried using cooking as a teaching tool. We prepared tortillas from masa harina, baked them (don’t grill me for this) and then ate them with beans and salsa, with chocolate made with almond milk (no atole available, unfortunately).