December 11, 2021 @ 11:00 am – 1:00 pm
Tamales - Rural and Modern (SOLD OUT)

11:00AM-1:00PM PT

Instructor:  Erik Mejia Morales

Location: Rotary Kitchen

A cultural and immersive session on how to make traditional and authentic tamales.  We will be exploring native ingredients and their cultural aspects, as well as prepping (cooking processes, hardware), forming (shapes, textures, and differences), and enjoying some fresh, tasty, and local tamales (flavors and variety).
Tamales, like everything else have evolved over the decades, in this session you will get the chance to taste a modern, vegan flavor, while still keeping the essence of a Tamal.

$67.50 Members

Intro Level
Age 18+

Click Here for our Class Registration & Cancellation Policies

Erik Mejia Morales

Erik Mejia Morales


Erik M is a local “chf” owner of Ta’Bueno Co. here in Sonoma. Originally from Manzanilo, Colima, Mx, Erik was raised in the northern Bay Area. Erik has come to love Mexican cuisine through a lense that concentrates on its traditional and ethnic roots. With over nine years of experience in the hospitality industry, Erik began Ta’Bueno’s journey in August of 2020. Ta’bueno focuses on Gourmet Tamales, both for home deliveries and for local restaurants. On a seasonal wave, Erik dables in other dishes like The Three Stews of Mexico: birria, pozole, and menudo, often offering them as part of Ta’Bueno’s Menu. Being part of a very non-inclusive industry, Erik hopes to open up spaces where people can come together and explore other cuisines with narrative-focused education.