The class for which folks clamor all year long returns early this year, as eager tamale makers-to-be gather around the table for a traditional tamalada. Learn the ins and outs, dos and don'ts of classic Mexican tamales, and tote home a dozen of your very own handiwork-- Chicken & Green Chile hand-rolled tamales.
Class is BYOB so feel free to bring along your favorite cerveza, sangria, margarita or beverage of your choice. We’ll roll up our sleeves, pass snacks and throw down a joyous celebration of Cinco de Mayo!!
Grab your tickets through Kitchen Underground:
Sunday, May 5, 2019 | 12-2pm,
Sunday, May 5, 2019 | 4-6pm
Class located in a private kitchen in South Central Austin. Address provided 24 hours prior to class. No class refunds, however your spot may be transferred to another with prior approval.
About Maggie Perkins: When food writer, former farmer, and market chef Maggie Perkins isn't preparing seasonal dishes on the fly at local farmers markets, you might find her at a backwoods barbecue joint in Mississippi, comparing chargrilled oysters in the Big Easy, or trading food folklore with a fishmonger on the coast. Her true north is in her home kitchen, puttering about, spinning vintage vinyl, perfecting her creole cooking techniques, and developing recipes she shares in print, and on her blog, Notes from Maggie's Farm.
