SAN ANTONIO -- 'Tis the season for tamales steaming on an open fire.
- Vendors cook various types of tamales
- Workshops were held at Tamal Institute
- Originated 10 years ago at Guadalupe Cultural Arts Center
Many vendors were cooking up tamales on Saturday at this year's La Gran Tamalada.
Pork, chicken, even bean and cheese tamales were being cooked in Historic Market Square.
While people devoured the holiday favorite, others attended workshops at the event's Tamal Institute.
The institute is where guests learned tips to mastering the Mexican dish from masa experts.
“It’s really important that people know that is our rich culinary tradition. It’s something that we need to pass to the next generation,” Chef Carino Cortez said.
The event originated at the Guadalupe Cultural Arts Center 10 years ago.
The organizers now partner with the owners of the Mi Tierra restaurant to host the event.