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This Workshop is now Booked out, Thank you!

Ever wonder how to make Mexican Tamales? They've been around since 1200 BC! the Mayans ate them, the Aztecs eat them and pretty much everybody who has lived in Mexico before and after them has eaten tamales too! They're delicious, freezer friendly and can be done with a variety of meat and vegetarian fillings! They are the ultimate Mexican party food!

Join me at my Dublin 2 Picado Mexican Pantry and have a go at making this ancient Mexican dish yourself. You'll learn to make northern tamales from scratch (wrapped in corn husks), with a meat and a vegetarian filling and then enjoy a late lunch with the fruits of our labour! Friendly and relax environment with a lot of hands on to give you the confidence to go out and make a batch of these babies on your own!

Tamales Making SOS

Saturday, July 26th, 2014

from 6 p.m. - 10:30 p.m.

Cost: 35 euro per person

Picado Mexican Pantry

44a South Richmond Street

Dublin 2

Very limited places

E-mail me at to book a place

For the last while, I've been thinking a lot about how to move forward with the blog. A lot has been going on in the last six months, but so much more is to come. I'm facing a change of situation at work, a busy summer ahead, some big, big changes in the shop and a very special project that might see me shifting direction a little in the next year. Trying to put a sort of plan or schedule on paper seemed impossible.

After much thought, it occurred to me that I needed to lighten up a bit my writing schedule here. Writing, testing, shooting and publishing a recipe for the blog, takes about a month of my 'free' time. This is difficult to quantify as, little by little, my 'free' time has shrunk considerably. When we left the market, I saw an improvement, but only for a short space of time.

I realised now that since the blog got redesigned, I've been a little obsessed with making it more editorial, with more and more recipes and less and less of me... it all got a little too serious. I sort of forgot what got me here in the first place, which was the sheer pleasure to share recipes, a bit of my life and some silliness in between.

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