Blue Corn Tamales
Saturday / November 19 / 1 - 3 p.m.
Desert Botanical Garden
Maize, or corn, has been an integral part of the diets of the people of the Southwest since ancient times. Learn about Native culture and cuisine with vegetarian Chef Felicia Cocotzin Ruiz and the use of blue corn as a staple in Native cuisine. Then learn how to make blue corn tamales with calabacitas, a dish consisting of seasonal squash and sweet corn, and New Mexican red chile sauce. Limit 12.