About the Workshop

Students learn the basics of Nixtamal 101 to venture into shaping the dough as a tamal. This nixtamal class is uniquely designed to adapt regional corn through a 10,000-year-old-method to create the basis of Mexican and Mesoamerican commonly cuisine known as masa which now infamously is referred to tacos. Utilizing corn and wrapping materials from special gardens, this coursework explores tradition, adaptation and modern applications of a historic dough.

Workshop Tamale Making Culinary Course
Leader Maricela Vega
Fees: $675 (covers workshop fees, materials, and meal plan) + $450-$600 for overnight accommodations in our Antinori Village. Follow this link for info on our accommodation options.

Experience Level: All levels welcome

What to Bring: Materials will be provided

About the Leader:

Mari Vega is a chef, food stylist, & culinary educator. She is a critically acclaimed executive chef recognized through national publications e.g.: Bon Appétit, New York Times, Garden & Gun as well as with accolades including 2020's Executive Chef of the Year by the State of Georgia Department of Agriculture & a James Beard Foundation Emerging Star Chef nomination.

Encouraged through her published recipe development contributions, Maricela expands creativity and experience into food styling e.g.: Coca-Cola + Delta Airlines, Dynasty. It's Mari's attention to detail that lights up the food behind the flashes in marketing/ad campaigns, food media and film.

Her commitment and fluidity in food remains priority through culinary research & development, nixtamalization, interdisciplinary artistry in maíz & clay mediums, and as a grower/gardener, stewarding a 1/4 acre garden and seed saving.

Please note: Check-in is 1-5pm on the first day of your workshop. If this is an impossibility, please confirm any deviation in advance with staff at workshops@hambidge.org. A mandatory group orientation is held at 5pm on the date of your arrival. Departures are by 2pm on the final day of your workshop.