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In this class, participants will explore uchepos, a traditional fresh corn tamale from Michoacán, México. Made from puréed fresh corn, milk, and a touch of sugar, uchepos are wrapped in corn husks and steamed until soft and tender. Naturally slightly sweet, they are typically served not as a dessert but with savory toppings such as spicy tomato sauce, Mexican crema, and queso fresco. While some variations incorporate masa harina for a more savory profile, the classic uchepo highlights the delicate sweetness of fresh corn. Guest chefs Alex “Pobre Diablo” Garcia and Elvia “La Bruja” Huerta of Evil Cooks, the heavy-metal–themed taquería in El Sereno.CHEF BIO
Alex Garcia and Elvia Huerta are 2024 James Beard Award–nominated chefs and the visionary team behind Evil Cooks. Alex Garcia serves as Owner and CEO, while Elvia Huerta leads as Owner and CFO. Based in Los Angeles, Evil Cooks has built a loyal following for its bold, crave-worthy Mexican cuisine, featuring signature classics like the acclaimed Asesino taco. Their restaurant also earned national recognition as a 2025 semifinalist for the James Beard Awards (Best Chef: California), marking their second consecutive year receiving this honor.
TAMAL SERIES
Tamal or tamalli in Nahuatl, is a beautiful bundle of corn masa filled with many diverse types of ingredients and varies in size and shape depending on the Mexican state. Tamales are eaten in times of celebration and are a way to pay homage to ancestors. Today, tamaladas are a holiday tradition where families come together and create food and make memories. In this hands-on cooking class series, students will keep this laborious tradition alive by learning how to prepare masa, make a filling, and learn to fill and fold using corn husks or banana leaves as wrappers.
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Event Venue
501 N Main St., Los Angeles, CA, United States, California 90012
Tickets
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