$75 Non-Member / $60 Member
Learn the basics of creating pillowy tamales des res en chile colorado Sonorenses, Sonoran beef tamales in red chile. While many think the filling makes the flavor of the tamales, this class will focus equally in making the perfect light and flavorful dough as well as the classic red chile sauce. Participants will be able to take home a warm bundle of tamales at the end of the class.
Class capacity is 12 – register early!
All materials will be provided.
Minerva Orduño Rincón trained and worked as an architect before redirecting into the culinary field where she has spent the last decade. She was born and raised in Hermosillo, in the northern Mexican state of Sonora, lived in southern Spain, and in various cities throughout the US. Her primary culinary focus is on Sonoran food and the hybridization of cuisines and cultures in the borderland region. She has written for the Phoenix New Times as well as various online publications. She occasionally blogs at www.cucumbersandlimes.com.
No refund will be issued less than 15 days prior to any Community Class. A $10 cancellation fee will be applied to all refunds. No refunds will be issued for special events.
We reserve the right to cancel Community Classes due to insufficient registration, garden closure, or inclement weather, in which case, participants will receive a full refund. People with disabilities should make requests for accommodation as early as possible to allow time to make appropriate arrangements.
Classes, Culinary Arts
November 13 @ 1:00 pm – 4:00 pm
November 13 @ 5:30 pm – 6:30 pm
November 14 @ 10:30 am – 12:30 pm
November 15 @ 5:30 pm – 7:30 pm