Episode Details

On Saint Patricks Day, Mexicans honor the San Patricios, Irish soldiers who fought alongside them during the Mexican-American War. Tamales, ancient cornmeal treats filled with savory goodness, are the star of the celebration. These portable delights, wrapped in corn husks and steamed, are a staple at Holy Week and Easter too. Maizal, an artisanal corn masa producer, keeps traditions alive by using heritage maize and traditional processing methods. Iván Wadgymar from Maizal offers hands-on classes to make mushroom tamales in green sauce and chicken tamales with mole, using fresh masa. Participants can enjoy their creations and take home recipes.

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