Sonoran Tamales de Elote
Enjoy learning to make Tamales de Elote, the essential summer tamal. Buttery corn, rajas de chile verde tatemado (roasted green chile) and melty queso fresco. This is the only reason why one would brave filling up the tamalera pot in the summer heat.
Sign up for this class
Members receive a 20% discount.
Members $28, Non-members $35
Chef Minerva will email the recipe and list of ingredients prior to the culinary workshop.
Time: 3pm - 4pm
Class availability limitations: None
Minerva Orduño Rincón
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.