Instructor: Chf* Erik Mejia
A cultural and immersive class 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.
To apply for a scholarship click here.
Click Here for our Class Registration & Cancellation Policies
Chf* Erik Mejia
Chf* Erik Mejia of Ta’Bueno Ca. has been curating gourmet tamales to both Homes and Restaurants since 2021. With the expansion to his seasonal menu, Ta’Bueno became popular not only for its bundles of joy (tamales) but other traditional dishes as well. Erik offered various dishes like Birria (beef stew) and homemade Sopes and Enchiladas made from scratch. Ta’Bueno pushed the blurred lines on what it meant to be authentic cooking in the Sonoma Valley and beyond. With no real cooking education, but a whole lot of love and passion, Erik began to bridge that gap by bringing old recipes, tips and tricks. At the same time, through Ta’Bueno, Chf* Erik was able to get closer to community. With annual donations to community as well as these local cooking classes. With hard work and the help of this same community, Chf* Erik has been able to expand wholesale to over eleven restaurants. From Gualala City on the north coast, to more local Santa Rosa, Napa, and Sonoma. Taqueria Sonoma and Maxwell Taco Shop are two of the local collaborators! ]