Tamalada and Friends

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 

It's beginning to look a lot like tamalada season! Join Annelies in the tradition of making tamales during December. Students will make two kinds of tamales in class: Chicken Tamales in Salsa Verde with Goat Cheese and Poblano Butternut Squash Tamales with "Christmas-style" salsa. In the class, you will learn how to make masa preparada for tamales from scratch—what it should feel like, look like, and how to work with it. You'll snack on deconstructed tamales while the filled tamales cook, with ample practice assembling tamales. You'll leave confident in this skill (and with warm tamales to take home).     

MENU

Masa Preparada para Tamales—Prepared Masa for Tamales

Rajas y Calabaza Tamales con Salsas Navideño (Salsa Oro-Verde + Salsa Granada)—Poblano & Butternut Squash Tamales with Christmas-Style Salsas (Golden Green Salsa + Pomegranate Salsa)

Pollo en Salsa Verde con Queso de Cabra Tamales—Green Salsa Chicken with Goat Cheese Tamales

This menu contains the following common allergens: Tree Nuts, Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Annelies Zijderveld teaches with a California twist, bringing the brightness of Bay Area produce onto the plate. Proudly Mexican-Bolivian-Dutch American, she specializes in Mexican (including TexMex + CalMex) and Bolivian cooking classes and private classes. If you're looking to eat vegetarian/vegan, check out one of her eat more meatless cooking classes with ideas for omnivores and plant-based eaters. Author of Steeped: Recipes Infused with Tea, a Los Angeles Times notable book, she writes about food for epicurious, the Kitchn, Simply Recipes, EatingWell, and others.