Sabor a Yucatán – Vaporcitos
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In this class, participants will learn to prepare vaporcitos yucatecos: small, tender steamed tamales from the Yucatán region of México. Known for their soft texture and aromatic flavor, these tamales are filled with ground pork seasoned with achiote recado (annato seed paste), wrapped in banana leaves, and topped with a light tomato sauce. Guest Chef, Dora Herrera of YUCA'S.
CHEF BIO
Dora Herrera of YUCA'S, is a recipient of the America's Classics Award from the James Beard Foundation. She is the daughter of Socorro Herrera, who opened YUCA'S in 1976 to share traditional Yucatán cuisine. Dora has been instrumental in preserving and growing the restaurant’s legacy, earning a devoted following and critical acclaim over the years. Her commitment to authentic Mexican cooking and her family’s culinary traditions has helped make Yuca’s a beloved institution in Los Angeles.
TAMAL SERIES
Tamal or tamalli in Nahuatl, is a beautiful bundle of corn masa filled with many diverse types of ingredients and varies in size and shape depending on the Mexican state. Tamales are eaten in times of celebration and are a way to pay homage to ancestors. Today, tamaladas are a holiday tradition where families come together and create food and make memories. In this hands-on cooking class series, students will keep this laborious tradition alive by learning how to prepare masa, make a filling, and learn to fill and fold using corn husks or banana leaves as wrappers.
CHEF BIO
Dora Herrera of YUCA'S, is a recipient of the America's Classics Award from the James Beard Foundation. She is the daughter of Socorro Herrera, who opened YUCA'S in 1976 to share traditional Yucatán cuisine. Dora has been instrumental in preserving and growing the restaurant’s legacy, earning a devoted following and critical acclaim over the years. Her commitment to authentic Mexican cooking and her family’s culinary traditions has helped make Yuca’s a beloved institution in Los Angeles.
TAMAL SERIES
Tamal or tamalli in Nahuatl, is a beautiful bundle of corn masa filled with many diverse types of ingredients and varies in size and shape depending on the Mexican state. Tamales are eaten in times of celebration and are a way to pay homage to ancestors. Today, tamaladas are a holiday tradition where families come together and create food and make memories. In this hands-on cooking class series, students will keep this laborious tradition alive by learning how to prepare masa, make a filling, and learn to fill and fold using corn husks or banana leaves as wrappers.
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Where is it happening?
555 N Spring St, Los Angeles, CA 90012-4654, United States
Event Location & Nearby Stays:
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Host or PublisherLA Plaza de Cultura y Artes
