Mckenna Tso cooks the three sisters mash of black beans, zucchini, corn, onions and seasonings for the filling of homemade blue corn quesadillas.

The Bagdol Family learns about the different types of Indigenous corn from chef Karlos Baca. Chef Karlos Baca joins Shining Mountain Health & Wellness to teach an Indigenous Foods Cooking Matters class. Participants ground blue corn and made them into tortillas. They also prepared a delicious three sisters mash to make quesadillas with the blue corn tortillas. They also made flavorful tomatillo salsa to go on top!