Cooking Class: Tamales – Masa, Fillings and Traditions

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Cooking Class: Tamales – Masa, Fillings and Traditions

  • date: January 31, 2026
  • time: 10:00 am - 12:30 pm
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    • Join us in the 21 Acres kitchen to explore the art and science of making traditional Mesoamerican tamales, one of the oldest known prepared foods in the Americas. Archaeological evidence suggests tamales were being made as early as 8000–5000 BCE. Portable, nourishing and adaptable, tamales have long served as essential sustenance for travelers, hunters and community gatherings. Today, tamales continue to be a cornerstone of Mexican, Central American, and Latinx cuisine, enjoyed both as

    everyday food and for holidays such as Christmas, New Year’s, Las Posadas, and Dı́a de los Muertos. 

    You’ll learn how to prepare fresh masa using whipped lard and chicken stock, achieving the light and airy texture essential for authentic tamales. Students will then create a classic filling of pulled chicken with salsa verde, layer and fold the tamales in softened corn husks, and steam them for approximately one hour.

    While the tamales steam, students will prepare Champurrado, a thick Mexican hot chocolate, and assist Chef Ron in charring dried chiles to create Salsa Roja, a delicious pairing with tamales. A selection of seasonal produce and pantry accompaniments from the 21 Acres Farm Market will be featured, showcasing local flavors and sustainable ingredients.

    Students will share a hands-on workstation and receive personalized instruction from Chef Ron. Key topics will include: traditions and history surrounding tamales; understanding nixtamalization and masa preparation; balancing acidity, heat, and texture in salsas; and highlighting seasonal and local farm ingredients.

    Registration fee: $65 per person. This class is open to students ages 10 and up, and the maximum class size is 12 (6 workstations, 2 students per station). Pre-registration is required at the link below.

    Cancellation Policy: If you are unable to attend this event for any reason, send an email to generalinfo@21acres.org or call us at (425) 481-1500. A full refund will be issued if you cancel your registration no later than 2 days before the class. In the event 21 Acres must cancel the class, registered attendees will be informed as soon as possible and will be issued a full refund. Please make sure that the email you provide during registration is accurate.

    About your teacher: Chef Ron Askew brings over 40 years of global culinary experience from the Pacific Northwest, Alaska, Saipan, and Hong Kong. Known for his passion for scratch cooking and food education, he served 19 years as Executive Chef at Forest Ridge School in Bellevue, where he built a vibrant garden-to-table program and inspired students to cook, grow, and share real food. Chef Ron now teaches farm-to-fork and cultural cooking classes across the region, celebrating local farms, seasonal ingredients, and the joy of cooking together.

    Register Here