A Fiesta Favorite: My First Tamale-Making Party with Richard Lambert

Last Saturday, I got to experience something I’ve always wanted to try—making tamales—and it was every bit as rewarding (and tasty) as I imagined. The class was taught by Richard Lambert, the co-founder of National Tamale Day and founder of Richard Lambert’s Santa Barbara Tamales. My family has been ordering his tamales for years, especially for our big Fiesta dinners at home, so getting to learn from the man behind one of our favorite dishes felt extra special.

Held during Fiesta week, this annual summer class was designed to celebrate the spirit of the season while giving attendees a hands-on look into the art of tamale-making. What made this year’s class stand out was that Richard turned it into what he called a “party class”—casual, welcoming, and full of flavor.

Limited to just 25 people, the intimate group setting allowed Richard to spend time with each participant, walking us through the steps and sharing helpful tips. The atmosphere was relaxed and friendly, with people from all walks of life coming together for one common love: tamales.

Even though we didn’t make full batches ourselves, Richard gave everyone the opportunity to assemble one or two tamales by hand while he took care of the rest. At the end of the class, each of us got to take home a full dozen tamales—hand-selected from ten different flavor options. It was such a treat to come home with these beautifully wrapped bundles of flavor, ready to heat up and share.

One of the flavors that stood out to me had black olives inside, which was a dream come true. As someone who loves olives in anything and everything, I appreciated this unique and savory addition—it added the perfect salty bite that balanced the richness of the filling.

Alongside the tamales, Richard served up six different flavors throughout the day, all cut in half so we could try as many as we liked. They were accompanied by a spread of homemade salsas, each more delicious than the last. From smoky to spicy to tangy, these salsas were next level. They didn’t just complement the tamales—they elevated them.

But what surprised me most was learning an incredibly easy and flavorful way to make shredded chicken, one that I’ll absolutely be using in my own cooking from now on. It was one of those rare cooking tips that instantly clicks—the kind you can’t believe you didn’t already know.

Everyone left with a printed copy of Richard’s tamale recipe, including a list of his preferred ingredients and brands. Whether it was your first time making tamales or your hundredth, there was something valuable to take away.

If you’re curious to try it yourself or just want to see the current tamale offerings, I highly recommend checking out Richard’s website: www.richardlamberttamales.com. You can find updates on future classes and browse the full menu of tamales available for order.

It was such a fun way to get into the Fiesta spirit and connect with the tradition of tamale-making in a whole new way. And now, every time I heat one up, I’ll think of that Saturday in the kitchen, surrounded by warm masa, savory fillings, and the shared joy of good food.