About

Christmas in Mexico always includes tamales. Join us for BARN’s first tamalada with Chef Marcela Sandoval and her family's Sonora red chili pork tamales. Participants spend two days deconstructing this traditional recipe.

Day one consists of making the ancho/pasilla sauce and braised pork. On day two, we make the masa (dough) and assemble our tamales. We will end the day tasting a batch.

This is a labor-intensive class, so bring a friend or family member to share the load. There will be enough tamales for everyone to take home and enjoy.

No recipe accommodations will be made.

Details:

• Registration closes Nov. 24.

• A $30 materials fee is included in the cost of the class.
• Students need a plastic container to take food home.
  

• To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.

• Please click here for BARN's current COVID-19 health & safety protocols.

• BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here.
  
  

Instructor - Chef Marcela Sandoval served as BARN’s Kitchen Studio Lead from 2019-2020 and has been teaching and volunteering at BARN since 2017. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world. She has lived in China, Zambia, North Korea, Nepal, and Tanzania.

Growing up in South Texas, Marcela’s culinary roots are with traditional Mexican cuisine. She is Cordon Bleu-trained, worked in restaurants in DC and Beijing, sold gelato in Lusaka, ran a tapas bar in Pyongyang, trained restaurant staff in Kathmandu, and taught cooking to students from Tanzania to Bainbridge Island. Marcela’s life experiences are reflected in her cooking.