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Tamales for Fall

Description:

with Chef Agustin Gaytan

  • Tamales Filled with Seafood,
    Butternut Squash and
    Habanero Salsa
  • Fresh, Sweet Corn Tamales
    with Roasted Chile Strips,
    Pork and Grilled Tomatoes
  • Tamales Stuffed with Baby
    Vegetables, Mushrooms and
    Mexican Cheeses
  • Roasted Chicken in
    Ancho-Pasilla-Chile Mole
    Sauce with Almonds and
    Chocolate

We are sorry but this event has reached the maximum number of attendees!

Please check back in the event someone cancels.

Current Number of Attendees: 20