In this workshop participants will learn from generations of traditional wisdom in the art of making tamales. We will be making vegan black bean and vegetable tamales with organic masa, and will speak about the history and significance of the tamal as a part of Mexican pre-columbian gastronomy and culture. We will go through every step of the process, from preparing the masa, to wrapping the the corn husks, and steaming our final delicacy! It's an opportunity for hands on, interactive learning.
Zeida Flores has been working with traditional Mexican foodways for over 40 years, and brings a wealth of knowledge and experience to the kitchen. Originally from Jalisco, Mexico, she is a Bay Area Farmer Training program alum, and currently a student of culinary arts at Laney College.