Home Tamale Parties

Here's to the best Fiesta season ever!

     If you have a group of friends who love food, we have the perfect idea. Our home tamale parties are a fun way to kick off Fiesta season! Right now we have three party dates available. 
     We’ll organize the event, provide cooking instruction, and then clean up after. You simply enjoy your party and have fun with the group.

How it Works

     Whether you’re a novice or a truly seasoned cook, we know you’ll enjoy our approach. Measuring tools are banned and your inner chef is invited to play, with lots of tamale samples shared during the class.
     Traditional tamale side dishes like escabeche and escamocha round out the typical party menu. These dishes are integrated into the instruction and each is taste-tested by the group, so plan to come hungry!
            “Is my kitchen big enough?”
 As long as you can put a cutting board down (in the kitchen or on the dining room table) as many times as there are guests, you can comfortably host the class in your home kitchen.
Note– the maximum size group is 20, and the minimum is eight.
     Also, if you prefer, we have a classroom available for your group that accommodates up to 20 participants. 
     The cost of the two hour class is $75 per person. Included are all instruction, food and printed recipes, along with an ebook version of Richard Lambert’s cookbook, Preheat to 350 Degrees. 
     Please go here to inquire about arranging a tamale party for a date you have in mind. 



Chicken Mole Tamales...A Party Favorite.

    We make sure everyone receives plenty of
one-on-one time with the instructor, Richard
Lambert. You’ll learn his secrets for making 
award-winning tamales while having a lot of
fun in the process. To inquire about arranging
a party for your group, go here.

“Anyone who's ever eaten these tamales knows Richard has secrets to share.”

Free Cookbook

Each attendee receives an ebook version of Mr. Lambert’s cookbook, Preheat to 350 Degrees, featuring 100 recipes with personal anecdotes by the chef.