Tamales are a universal celebration of one of the earliest forms of convenience foods, dating back to Mesoamerica as early as 5000 BC. Nixtamilized corn is the key to great masa and different cultures steam the dough (along with fillings ranging from, cheeses, herbs, meats, and vegetables) in different wraps – from corn husks to banana leaves. Learn from Chef Luis Martinez of Tequio Foods about traditional tamale making in this intimate workshop setting.
Event Sponsor: Smoking J's Fiery Foods
Venue Sponsor: White Labs
Tamales are a universal celebration of one of the earliest forms of convenience foods, dating back to Mesoamerica as early as 5000 BC. Nixtamilized corn is the key to great masa and different cultures steam the dough (along with fillings ranging from, cheeses, herbs, meats, and vegetables) in different wraps – from corn husks to banana leaves. Learn from Chef Luis Martinez of Tequio Foods about traditional tamale making in this intimate workshop setting.
Event Sponsor: Smoking J's Fiery Foods
Venue Sponsor: White Labs
Martinez (he/him) was born in Santa Catarina Loxicha, Oaxaca, Mexico, in a small Zapotec pueblo. Based in Asheville, NC, Luis is combining his love for cooking with his passion for social justice. He is dedicated to working alongside indigenous communities in overcoming and flourishing, despite difficult economic challenges and dangerous political encounters. By combining his experience in community-building with his experience as a chef, he is leveraging a deep commitment to the roots of Mexican cuisine with the promotion of Oaxacan gastronomy.
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