Hecho con Amor: Sweet Chocolate Tamales

In this class, participants will learn the fundamental skills of making sweet-flavored tamales from scratch, starting with dry maize and transforming it into warm, delicous tamales wrapped in corn husks.

This hands-on experience will guide you through the various stages of preparation, including how to nixtamalize dry maiz, grind it, and create a sweet vegan chocolate masa.

Participants will enjoy tasting the fluffy, cake-like tamales, and may even take some home--if they don't eat them all in class!

Special Guest: Marlene Aguilar, founder of the food project, IREKUARHIKUA.

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Please see below the two nearby parking lot locations:

• LA Plaza Village Parking Lot ($20 MAX CHARGE): 555 N. Broadway Los Angeles, CA 90012

*Please note that this parking lot is closest to the Buffalo Wild Wings restaurant, not the CVS. No validations are provided.

• LA Plaza de Cultura y Artes (FREE): 171 Arcadia St. Los Angeles, CA 90012

*Please note that this parking lot is across the street (Spring St.). Walking is required to reach LA Cocina.

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For the safety of all attendees, LA Cocina de Gloria Molina asks that all attendees abide by the following guidelines to make our space safe for you, our staff members, guest chefs and speakers:

• Please wear comfortable clothing with closed-toe shoes
• Please pull long hair back with a hairband

If you have any questions, please reach out by calling us at (323) 397-8365 or emailing us at [email protected]

By purchasing tickets and participating in this program, you consent for LA Plaza de Cultura y Artes to utilize photos taken of you in LA Cocina de Gloria Molina for advertising, promotional and marketing purposes.

Marlene Aguilar is a Xicana and of P'urepecha descent, born and raised in Tongva territory (in what is now known as East Los Angeles, CA) with roots in the inter-mountain valley region of Michoacan, Mexico. As a community-based cocinera, she draws inspiration from her campesin@ family, but has also been shaped by her work in different food equity programs, specifically CSAs (community supported agriculture). She is founder of the food project, IREKUARHIKUA, which aims to offer seasonally inspired plant-based meals while highlighting the resiliance of indigenous foods. Her project is currently offering catering services, cooking demonstrations and classes.

Host or Publisher LA Plaza de Cultura y Artes | LA Plaza Cocina