Chef Richard Lambert, founder of National Tamale Day, will teach the techniques he uses to make his award-winning tamales and salsas in a 90-minute class, 1 p.m. Saturday, July 20 at the Free Methodist Church of Santa Barbara, 1435 Cliff Drive.

Secrets of a Tamale Chef is a demonstration class designed for home cooks.

“Our cooking methods originated in Mexico City and are very traditional,” Lambert said. “One of the secrets I share during the class is the special technique we use to make our tamales extra plump and moist.”

Class participants will be served a variety of tamale samples and shown how each flavor can be created at home. They will receive handouts with Lambert’s recipes, a list of ingredient sources, and tamale reheating and storage guidelines. 

Attendees will also get the ebook version of Lambert’s cookbook “Mexico City Favorites,” featuring recipes from the year Lambert
 worked as a chef in Mexico City.

Suggested donation for the class is $65 per person. Enroll at tinyurl.com/julytamaleclass.