$75 | 20% Member discount
Participants in this hands on class will learn the techniques necessary to prepare the masa, shape, cook and eat Sonoran style beef tamales.
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.
June 9 @ 9:00 am – 11:00 am
June 14 @ 2:00 pm – 3:30 pm
June 16 @ 10:00 am – 12:00 pm
Classes, Culinary Arts
June 19 @ 1:00 pm – 4:00 pm