Local Chef Richard Lambert teaches the techniques he uses to make his award-winning tamales and salsas. This 90-minute class is set for Sunday, July 21st, from 1:00 PM
to 2:30 PM. The classroom is located at 125 Harbor Way, next to the Maritime Museum at the breakwater in Santa Barbara. The class, Secrets of a Tamale Chef , is designed for home cooks who want to make tamales that are fun to eat. Lambert says, “Our cooking methods originated in Mexico City and are very traditional.” He adds, “One of the secrets I share during the class is the special technique we use to make our tamales extra plump and moist.”

Each attendee will be served a variety of tamale samples and be shown how each flavor can be created at home. A tropical fruit escamocha completes the experience. Additional class handout materials include Chef Lambert’s recipes, a listing of ingredient sources, plus tamale reheating and storage guidelines. Free cookbook: Attendees also receive the ebook version of Chef Lambert’s cookbook, “Preheat to 350 Degrees”, featuring recipes along with personal anecdotes gathered over his lifetime. Tuition is $45 per person and class attendance is limited to 35 participants. Enroll online at

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  1. linda hail says:

    i’m interested in taking the tamale making class tomorrow. please let me know if you still have space and if i can enroll. thank you

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