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FauxPas

FauxPas

I recently discovered the Amerind Museum. Despite spending a considerable amount of time in the Tucson area over the last ten years, I had never been to this interesting museum in Dragoon, AZ, about an hour's drive SE. But about a month ago, I caught sight of a description of some of their cooking classes and after a brief phone call, I bought a membership and signed up for one of the classes. 

 

The class description:

 

Amerind’s Annual Holiday Tamale Class 
December 16 and 17, 2017


This year we will prepare delicate Oaxacan Tamales de Cambray and a sweet coconut milk and raisin tamale, both steamed in banana leaves. Also New Mexico Pueblo blue corn lamb tamales and our favorite classic green corn tamale pie served with fresh pineapple salsa will be served.

Class Menu:
Tamales de Cambray: A delicate tamale from the Juchitan region, in the southern part of Oaxaca. A combination of shredded pork and flank steak and chicken is mixed with, plantain, raisins, olives, green chile, and spices, all steamed in a banana leaf or corn husk.

 

Blue corn lamb tamales: Small chunks of lamb, chile, and spices fill blue corn meal masa steamed in corn husk.
 

Our favorite Green corn tamale pie: Fresh sweet corn, green chile and cheese baked to perfection and served with fresh pineapple salsa.
 

Tamales de Dulce: Fresh masa mixed with coconut milk, sugar, and cinnamon with a golden raisin filling steamed in a banana leaf.

 

 

I've since discovered that the Amerind is a museum, an archaeological research center and an art gallery. But they also offer cooking classes! 

 

A friend and I set out on an unusually rainy morning and arrived at Dragoon and Texas Canyon mid-morning. It was a bit wet and cold and I took few pictures outside, but you can see some photos at the museum's web site and read more about how the ranch evolved, its buildings and architecture, etc. 

 

IMG_20171217_094048.thumb.jpg.ed42d11634d72d8bd8555ca89803a0bd.jpgIMG_20171217_131722.thumb.jpg.f6a3d4b68babce7d7677d6d9aa4c92e7.jpgIMG_20171217_131727.thumb.jpg.bb6715a28dfa29e1e11a94f0c368b4e0.jpg

IMG_20171217_094043.thumb.jpg.e73d02ca7bb61cb40f21cc333bb1b13b.jpg

 

And here is one side of the kitchen (freezer and sinks/dishwasher on the other side) and butler's pantry and then the dining room, all part of the original ranch residence. I wish I had included the walk-in pantry. 

 

IMG_20171217_094245.thumb.jpg.06c531efa560eb06470d6fed291be009.jpg

IMG_20171217_094122.thumb.jpg.5ff3cd225ca5b42b32deebf6bec54d55.jpg

IMG_20171217_094015.thumb.jpg.b9481ff2ff3a55d92cb7e89372d02ba0.jpg

IMG_20171217_094023.thumb.jpg.01a89e0cddaf160834d30fe04b47073c.jpg

IMG_20171217_094147.thumb.jpg.b267c62c1e406a9282fd959263e5c92a.jpg

IMG_20171217_094102.thumb.jpg.226f1cdfb336218d666477137624e8df.jpg

 

Next: We make some tamales! 

FauxPas

FauxPas

I recently discovered the Amerind Museum. Despite spending a considerable amount of time in the Tucson area over the last ten years, I had never been to this interesting museum in Dragoon, AZ, about an hour's drive SE. But about a month ago, I caught sight of a description of some of their cooking classes and after a brief phone call, I bought a membership and signed up for one of the classes. 

 

The class description:

 

Amerind’s Annual Holiday Tamale Class 
December 16 and 17, 2017, 10:00 am–2:00 pm

This year we will prepare delicate Oaxacan Tamales de Cambray and a sweet coconut milk and raisin tamale, both steamed in banana leaves. Also New Mexico Pueblo blue corn lamb tamales and our favorite classic green corn tamale pie served with fresh pineapple salsa will be served.

Class Menu:
Tamales de Cambray: A delicate tamale from the Juchitan region, in the southern part of Oaxaca. A combination of shredded pork and flank steak and chicken is mixed with, plantain, raisins, olives, green chile, and spices, all steamed in a banana leaf or corn husk.

 

Blue corn lamb tamales: Small chunks of lamb, chile, and spices fill blue corn meal masa steamed in corn husk.
 

Our favorite Green corn tamale pie: Fresh sweet corn, green chile and cheese baked to perfection and served with fresh pineapple salsa.
 

Tamales de Dulce: Fresh masa mixed with coconut milk, sugar, and cinnamon with a golden raisin filling steamed in a banana leaf.

 

 

I've since discovered that the Amerind is a museum, an archaeological research center and an art gallery. But they also offer cooking classes! 

 

A friend and I set out on an unusually rainy morning and arrived at Dragoon and Texas Canyon mid-morning. It was a bit wet and cold and I took few pictures outside, but you can see some photos at the museum's web site and read more about how the ranch evolved, its buildings and architecture, etc. 

 

IMG_20171217_094048.thumb.jpg.ed42d11634d72d8bd8555ca89803a0bd.jpgIMG_20171217_131722.thumb.jpg.f6a3d4b68babce7d7677d6d9aa4c92e7.jpgIMG_20171217_131727.thumb.jpg.bb6715a28dfa29e1e11a94f0c368b4e0.jpg

IMG_20171217_094043.thumb.jpg.e73d02ca7bb61cb40f21cc333bb1b13b.jpg

 

And here is one side of the kitchen (freezer and sinks/dishwasher on the other side) and butler's pantry and then the dining room, all part of the original ranch residence. I wish I had included the walk-in pantry. 

 

IMG_20171217_094245.thumb.jpg.06c531efa560eb06470d6fed291be009.jpg

IMG_20171217_094122.thumb.jpg.5ff3cd225ca5b42b32deebf6bec54d55.jpg

IMG_20171217_094015.thumb.jpg.b9481ff2ff3a55d92cb7e89372d02ba0.jpg

IMG_20171217_094023.thumb.jpg.01a89e0cddaf160834d30fe04b47073c.jpg

IMG_20171217_094147.thumb.jpg.b267c62c1e406a9282fd959263e5c92a.jpg

IMG_20171217_094102.thumb.jpg.226f1cdfb336218d666477137624e8df.jpg

 

Next: We make some tamales! 

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