Cooking Class: Tamales – Masa, Fillings and Traditions

Archaeological evidence suggests tamales were being made as early as 8000–5000 BCE. Portable, nourishing and adaptable, tamales have long served as essential sustenance for travelers, hunters and community gatherings. Today, tamales continue to be a cornerstone of Mexican, Central American, and Latinx cuisine, enjoyed both as everyday food and for holidays such as Christmas, New Year’s, Las Posadas, and Dı́a de los Muertos.

Join us in the 21 Acres kitchen to prepare fresh masa using whipped lard and chicken stock, achieving the light and airy texture essential for authentic tamales. Students will then create a classic filling of pulled chicken with salsa verde, layer and fold the tamales in softened corn husks, and steam them for approximately one hour.

While the tamales steam, students will prepare Champurrado, a thick Mexican hot chocolate, and assist Chef Ron in charring dried chiles to create Salsa Roja, a delicious pairing with tamales. A selection of seasonal produce and pantry accompaniments from the 21 Acres Farm Market will be featured, showcasing local flavors and sustainable ingredients.

Students will share a hands-on workstation and receive personalized instruction from Chef Ron Askew. Key topics include traditions and history surrounding tamales; understanding nixtamalization and masa preparation; balancing acidity, heat, and texture in salsas; and highlighting seasonal and local farm ingredients.

About your teacher: Chef Ron brings over 40 years of global culinary experience from the Pacific Northwest, Alaska, Saipan, and Hong Kong. Known for his passion for scratch cooking and food education, he served 19 years as Executive Chef at Forest Ridge School in Bellevue, where he built a vibrant garden-to-table program and inspired students to cook, grow, and share real food. Chef Ron now teaches farm-to-fork and cultural cooking classes across the region, celebrating local farms, seasonal ingredients, and the joy of cooking together.

Registration fee: $65 per person. This class is open to students ages 10 and up, and the maximum class size is 12 (6 workstations, 2 students per station). Pre-registration is required.

CANCELLATION POLICY

In the event 21 Acres must cancel the class, registered attendees will be informed as soon as possible and will be issued a full refund. Please make sure that the email you provide during registration is accurate.

If you are feeling sick, we kindly ask that you respect the safety of yourself and others by not coming to campus. If you are unable to attend this event for any reason, send an email to [email protected] or call us at (425) 481-1500. A full refund will be issued if you cancel your registration no later than 2 days before the class.

The 21 Acres Center for Local Food & Sustainable Living is a leader in sustainable and regenerative practices, serving as a living laboratory and learning center for conscious consumers who want to learn new, more sustainable ways of living.

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