$165 per person
What You'll Learn
By the end of the class, you will:
- Know how to “doctor up” fresh masa to prepare proper, flavorful tamale dough
- Understand which types of fillings work well, and how you can improvise to create your own
- Be able to fill and fold tamales, as well as know how to make ahead and freeze them
About This Class
Tamale making parties (or “Tamaladas”) are holiday traditions for many families with Mexican heritage. While the process can be time consuming, it’s not difficult once you’ve had an expert walk you through it step by step.
We’ll have two fillings prepared, one braised meat and one vegetarian, and then as a class you’ll prepare your fresh masa-based tamale dough. As you would at Christmas, you’ll gather together to assemble tamales, wrapping them in classic corn husks for steaming. While your tamales are cooking, you and your classmates will prepare some salsas and side dishes to make the tamalada meal complete, then you’ll sit down as a group to enjoy the fruits of your labor. You’ll leave not only with killer tamale-making skills, some recipes for classic Mexican dishes, but also a better understanding of the cultural significance of the Tamalada.
Classic Mexican Tamales with two filings (Braised Pork with Red Chile and Hatch New Mexico Chile Rajas with Cheese), Calabacitas, Beans, Salsa and a Ceviche
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Jaime Dominguez & Ti Aguirre
Jaime Dominguez and Ti Aguirre hail from the culinary crossroads of El Paso, Texas along the Mexican border where they were immersed in the culture and flavors of Texas, New Mexico and Northern Mexico. Over the past twenty five years having lived in New York, Austin, Tokyo, London and now San Francisco, they have developed a culinary style that combines the different influences of their travels. When not cooking and entertaining friends, Jaime is the head of school of a local independent school in the City and Ti is a doula and wellness coach.