In this hands on cooking class, students will keep alive the tradition of making tamales by learning how to prepare masa, a filling, and how to fill and fold using corn husks as wrappers. Participants will take home tamales to share with family members.

Making tamales is a holiday tradition where families come together and create food memories. Tamal or tamalli in Nahuatl, is a beautiful bundle of corn masa filled with many diverse types of ingredients and vary from size and shape depending on the Mexican State. Tamales are eaten in times of celebration and are a way to pay homage to ancestors.

Guest Chef: Pablo Vega, Owner of Moderno Cocina

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Please see below the two nearby Parking Lot Locations:

• LA Plaza Village Parking Lot($20 MAX CHARGE) 555 N. Broadway Los Angeles, CA 90012

*Please note that this parking lot is closest to the Buffalo Wild Wings restaurant, not the CVS. No validations are provided.

• LA Plaza de Cultura y Artes Parking Lot (FREE): 171 Arcadia St. Los Angeles, CA 90012

*Please note that this parking lot is across the street (Spring St.). Walking is required to reach LA Cocina

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For the safety of all attendees, LA Cocina de Gloria Molina asks that all attendees abide by the following guidelines to make our space safe for you, our staff members, guest chefs and speakers:

• Please wear comfortable clothing and closed-toe shoes
• Please pull long hair back with a hairband

If you have any questions, please reach out by calling (323) 397-8365 or by emailing us at cocina@lapca.org

By purchasing tickets and participating in this program, you consent for LA Plaza de Cultura y Artes to utilize photos taken of you in LA Cocina de Gloria Molina for advertising, promotional and marketing purposes.

Pablo Vega is the Executive Chef at Moderno Cocina Catering Company that is commited to providing for its Los Angeles community an Angelino twist to Mexico's classic gastronomic flavors. Through Moderno Cocina, he brings his background of Coahuila to his work, as his experience arose from working up the ranks from the frying stations, to becoming a sous chef in the short span of two years. He later began the journey towards selling tacos on the streets of Downey, CA and made a connection with a bartender that landed Pablo's team a chance to open his own kitchen in downtown Los Angeles and West LA, that has been recently making a focus on catering his wide range of unique Mexican Flavors.