Every holiday season, families and communities come together for La Tamalada, a celebration that focuses as much on sharing the latest family gossip as on making tamales. Traditionally, tamaladas are planned for the end of November or beginning of December so that tamales can be served throughout all the holidays in December. The lead of these events is usually a family matriarch, known affectionately as tamaleras. Still, there are so many moving pieces to tamal-making that all the women in the family and community help out. Most often, the masa and filling are prepared the day before so that friends and family can focus on rolling and steaming together in assembly-line fashion to the tune of a bolero in the background.
Join us for La Cocina’s Tamalada on Wednesday, December 11th, and learn the customs and recipes behind this annual celebration from three women who have turned their traditions into successful businesses doing what they love to do:
Alicia Villanueva of Alicia Tamales Los Mayas (Mexico)
Constanza Ortiz of Maite Catering (Colombia)
Maria del Carmen Flores of Estrellita’s Snacks (El Salvador)
Learn the secrets behind these national varieties, from the sweet-corn, banana-leaf wrapped Mexican variety, to the soft, wet, bright yellow dough of Colombian tamales, to the Salvadorean maize version. Fresh out of the steamer with a tender corn husk or plantain bow, tamales are soft and ready to eat! La Tamalada ends with a big feast, the remains of which will keep the tables stocked for the holidays. Like so many traditional foods, los tamales represent so much more than just a tasty bite – it’s community.
Buy your tickets here!