Spring is in full swing, and with Mother’s Day this weekend, we have one more spot to add to your brunch lineup. But first, a headline-worthy opening — Portland-based ice cream brand Salt & Straw is bringing its first Texas locations to North Texas this month, including a local shop at 305 W. Magnolia in Fort Worth, set to open Friday, May 22.
Salt & Straw owner Kim Malek told us earlier this year that her goal is to create “community gathering places” at her stores that feature cult-favorite flavors like Gooey Chocolate Brownie and Salted, Malted, Chocolate Chip Cookie Dough. With that opening on deck and upcoming culinary events at Don Artemio, Café Mirador, and elsewhere, May is shaping up to be a packed month for Fort Worth dining.
Don Artemio Welcomes Corn Expert for Hands-On Tortilla Workshop
Corn sits at the center of Mexican cuisine, identity, and history. In Mayan mythology, as told in the Popol Vuh, the first humans were formed from ground corn by the gods. Maíz remains foundational across every region of Mexico, serving as the base for tortillas, tamales, atole, and a wide range of traditional dishes. This Wednesday, May 6, Don Artemio and La Fundación Tortilla present Maíz & Nixtamalization, a hands-on cultural experience and workshop with special guest Rafael Mier.
“Corn originated in Mexico eight to nine thousand years ago,” Mier tells PaperCity Fort Worth. “Then is spread south to the Patagonia and north to Canada. In Mexico, it is a crucial source for nutrients, fiber, and protein.”
As part of Wednesday’s class, Mier will explain and demonstrate nixtamalization, a traditional process that cooks corn in an alkaline solution to unlock key nutrients and improve digestibility. The method has sustained communities for centuries and remains central to Mexican cooking today…