Secrets of a Tamale Chef

Posted on Mar 5 by SEASONS Magazine

Tamale making class, courtesy photo.

Tamale making class, courtesy photo.

National Tamale Day was first celebrated in Santa Barbara nearly three years ago, in 2015. Since then, tamale festivals, celebrations, and eating contests are popping up all across the United States. Chef and co-founder of National Tamale Day, Richard Lambert, says tamales are a true comfort food, ‘they’re affordable, portable, and when well-made there is nothing as delicious.”

On March 10, Lambert hosts Secrets of A Tamale Chef, a 90-minute class designed for home cooks who want to make tamales that are fun to eat. In the class, participants learn the techniques Lambert uses to make his award-winning tamales and salsas. “Our cooking methods originated in Mexico City and are very traditional.” He adds, “One of the secrets I share during the class is the special technique we use to make our tamales extra plump and moist.”

During the demonstration, Class participants get to sample a variety of tamales. Printed handouts include Lambert’s own recipes, tamale ingredient and equipment sources, along with reheating and storage guidelines. As an added bonus, each attendee receives an ebook version of Chef Lambert’s latest cookbook, Preheat to 350 Degrees.

The class takes place Saturday, March 10, from noon-1:30 p.m. in the Marine Center Classroom (upstairs near the Maritime Museum) at 125 Harbor Way. Enroll online at tiny url.com/tamaleclass.

— Jessica Morelli

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