Masa y Tamal Online Cooking Class

$80.00

MASA Y TAMAL WORKSHOP 2025

We are so excited for this Online Holiday Cooking Class with you!

—

WHEN: December 14th

10:30am until 12pm PST **

WHERE: Virtual link shared after sign-up

Limited Spaces

** There will be an extra 30 minutes available after the workshop ends at 12pm. This will be a time to accommodate additional or more in-depth questions, outside of our initial workshop timeline.

—

If you can not attend this date or times, the workshop will be recorded. We will send all participants a link to rewatch the workshop!

—

After your order has been completed, we will send an email packet with class details, grocery + ingredient lists. A second email will be sent with day-of zoom link, a few days before our workshop begins. This class will be recorded, allowing participants access to watch anytime and when you are ready to make tamales at home!

—

OUR TIME TOGETHER WIL BE DIVIDED INTO THREE PARTS

OFRENDA - meaning offering . . . this is exactly what Maíz is, a beautiful offering. To celebrate, for this part of the workshop, we will discuss the history, steps and process of how to soak, nixatalimize and grind maíz for masa.

TOUCH - Everyone will be led through a virtual Masa y Tamal making workshop with April Valencia. We will begin with how to make masa for tamales and open up the space for everyone to ask questions. We will move through all of the steps of preparing ingredients: cleaning your banana leaves or corn husks, filling, wrapping, prepping tamal pots and cooking your tamales!

ODE - We will close with tamales pulled from their pot and a gratitude poem for the space we shared together. This will also be a great time for any last questions before we finish our workshop

—

“It was such a special experience to learn about tamal making through April’s thoughtful, intentional and playful lens. It’s such a beautiful process, and when you are finished, you can taste the love and rich history.”

-Taylor P.

—

INCLUDES

-Online cooking class and virtual hands-on session with April Valencia. Participants will also be able to email April after the course to ask questions about their Holiday Tamale Making preparations.

-Participants will also receive a printout with a Masa y Tamal recipe page and guide.

-Welcome packet with everything you will need for taking notes, a shopping and ingredient lists + special prompts!

-We will share two ways of making tamales: plant-based, using olive olive with a veggie option, as well as organic lard with a protein option.

-All course participants will receive a ‘family and friends’ code for 20% off any Masa Memory offering, as well as a gift from our farm partners in Oaxaca and Arizona, to plant in their home gardens.

—

“I gifted the Tamales workshop with April to my twin sister, and it turned out to be the best days ever! We spent the day with a wonderful, diverse group of people. April shared her authentic knowledge about the history and preparation of tamales. And the best part? We got to make our own! Highly recommended!”

-Marco M.

—

Making tamales is one of the most special traditions to me. Tamales are so much more than food. They are a sacred cooking ritual - revealing layers of celebrations, family practices, heritage and a connection to Maíz. Making tamales is a ceremony and celebration of the love, care and respect for the time that goes into making each one... no two are the same. They are an offering of gratitude to the land, soil and rain.

Sharing my love of food, especially my love for Mexican food, is a true joy for me.

- April

We will donate a percentage of the workshop profits to Border Kindness and our partnering farm in Arizona. We will continue to advocate for and share about Ancestral Farming Practices, Seed Saving and Family Food Traditions. Thank you for your support!

MASA Y TAMAL WORKSHOP 2025

We are so excited for this Online Holiday Cooking Class with you!

—

WHEN: December 14th

10:30am until 12pm PST **

WHERE: Virtual link shared after sign-up

Limited Spaces

** There will be an extra 30 minutes available after the workshop ends at 12pm. This will be a time to accommodate additional or more in-depth questions, outside of our initial workshop timeline.

—

If you can not attend this date or times, the workshop will be recorded. We will send all participants a link to rewatch the workshop!

—

After your order has been completed, we will send an email packet with class details, grocery + ingredient lists. A second email will be sent with day-of zoom link, a few days before our workshop begins. This class will be recorded, allowing participants access to watch anytime and when you are ready to make tamales at home!

—

OUR TIME TOGETHER WIL BE DIVIDED INTO THREE PARTS

OFRENDA - meaning offering . . . this is exactly what Maíz is, a beautiful offering. To celebrate, for this part of the workshop, we will discuss the history, steps and process of how to soak, nixatalimize and grind maíz for masa.

TOUCH - Everyone will be led through a virtual Masa y Tamal making workshop with April Valencia. We will begin with how to make masa for tamales and open up the space for everyone to ask questions. We will move through all of the steps of preparing ingredients: cleaning your banana leaves or corn husks, filling, wrapping, prepping tamal pots and cooking your tamales!

ODE - We will close with tamales pulled from their pot and a gratitude poem for the space we shared together. This will also be a great time for any last questions before we finish our workshop

—

“It was such a special experience to learn about tamal making through April’s thoughtful, intentional and playful lens. It’s such a beautiful process, and when you are finished, you can taste the love and rich history.”

-Taylor P.

—

INCLUDES

-Online cooking class and virtual hands-on session with April Valencia. Participants will also be able to email April after the course to ask questions about their Holiday Tamale Making preparations.

-Participants will also receive a printout with a Masa y Tamal recipe page and guide.

-Welcome packet with everything you will need for taking notes, a shopping and ingredient lists + special prompts!

-We will share two ways of making tamales: plant-based, using olive olive with a veggie option, as well as organic lard with a protein option.

-All course participants will receive a ‘family and friends’ code for 20% off any Masa Memory offering, as well as a gift from our farm partners in Oaxaca and Arizona, to plant in their home gardens.

—

“I gifted the Tamales workshop with April to my twin sister, and it turned out to be the best days ever! We spent the day with a wonderful, diverse group of people. April shared her authentic knowledge about the history and preparation of tamales. And the best part? We got to make our own! Highly recommended!”

-Marco M.

—

Making tamales is one of the most special traditions to me. Tamales are so much more than food. They are a sacred cooking ritual - revealing layers of celebrations, family practices, heritage and a connection to Maíz. Making tamales is a ceremony and celebration of the love, care and respect for the time that goes into making each one... no two are the same. They are an offering of gratitude to the land, soil and rain.

Sharing my love of food, especially my love for Mexican food, is a true joy for me.

- April

We will donate a percentage of the workshop profits to Border Kindness and our partnering farm in Arizona. We will continue to advocate for and share about Ancestral Farming Practices, Seed Saving and Family Food Traditions. Thank you for your support!

 

Masa y Tamal Workshop will be lead by Masa Memory Founder, Chef and Artist based in Los Angeles and Mexico. Her work is rooted in a deep love for home-cooking, storytelling and soil advocacy.

 
 

—

“In our family, we all have our favorite methods and ways of making tamales. Each family and region in Mexico has a different technique, with the thread and the heart of creation all being intertwined at the core.

There is a shared understanding that certain foods are a right of passage - to prepare and cook them is an honor and a privilege.”