The key is always the masa.
Vickie Gonzales of SLV Farm led a workshop hosted by SLV Apothecary to teach the ways of tamale making to a group of 15, who also got a better understanding of the masa that holds the tamale together.
Gonzales schooled her guests on the local ingredients available for tamale making, from Valley-raised pork fat to local corn flour. “It was incredible to see the Apothecary transform into a workshop space,” Daliah Torrez told us in an email. She’s the Roots & Recipes coordinator.
SLV Apothecary has two upcoming workshops: On March 1 Tylor and Danielle of Alpine Valley Mushrooms will hold a workshop on cooking local mushrooms; then on March 29 Elena of Cactus Hill Farm will present “Understanding lamb cuts and sustainable farming.”
