Carne Seca, Machaca, and Tortillas – 10am to 1pm

Long a stable of Sonoran desert vaquero/cowboy culture, carne seca and machaca were the perfect beef preservation solution to the harsh environment. Learn the basics of beef preservation, how to use these flavorful dried beef along with the perfect pairing, handmade flour tortillas.

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All materials will be provided.


Date: 04/07/2020

Time: 10am to 1pm

Price: $75

Class availability limitations: None


Minerva Orduño Rincón

Minerva Orduño Rincón

Minerva Orduño Rincón trained and worked as an architect before redirecting into the culinary field where she has spent the last decade. She was born and raised in Hermosillo, in the northern Mexican state of Sonora, lived in southern Spain, and in various cities throughout the US. Her primary culinary focus is on Sonoran food and the hybridization of cuisines and cultures in the borderland region. She has written for the Phoenix New Times as well as various online publications. She occasionally blogs at