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In this Mexitalian-inspired class, participants will explore the bold, complementary flavors of Mexican and Italian cuisines—two of the world’s most celebrated culinary traditions. Each cuisine brings a rich history and distinct identity: Mexican cooking centers on indigenous staples like corn, beans, chiles, and tomatoes, while Italian cuisine highlights fresh herbs such as oregano, basil, and rosemary. Together, we’ll create a unique dish: tender osso buco, slow-braised in the Italian tradition, paired with tamales made from saffron-infused masa. This unexpected combination brings together the depth and richness of braised meat with the warmth and versatility of corn, resulting in a dish that is both comforting and innovative. Our guest chef is Chef Danielle Duran Zecca.
ABOUT THE CHEF
Chef Danielle Duran Zecca, of Amiga Amore, is a two-time James Beard Award nominee, most recently recognized in the “Best Chef: California” category.
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
555 N Spring St, Los Angeles, CA 90012-4654, United States
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