We're hosting a holiday tamalada with James Beard Award-winning chef and author, Rick Martínez, right here in Austin!

If you're unfamiliar (or so familiar you're drooling just thinking about it!), a tamalada is a gathering where loved ones make batches of tamales together. We spread masa, scoop fillings, wrap tamales, tie them up, and place them in a pot for steaming.

Tamales are a beloved holiday tradition, so it warms our hearts to invite you to join us in making them, too. We'll also have delicious food & drinks, Siete goodies galore, and Rick will lead a cooking demo for everyone! Snag your ticket today (limited space available!).

In-person tickets for this event are $35. Can't make it in-person? We'll also have a livestream ticket option for more people to enjoy this event — near or far! This event will be filmed and live-streamed. By joining (in person or virtually), you consent to Siete’s recording and use of video/audio for event streaming, recap, and organic promotion.

All tickets proceeds will be donated to Urban Roots. Urban Roots is a local non-profit organization on a mission to use food and farming to transform the lives of young people while inspiring, engaging, and nourishing the community.

This is an adults-only (18+) event,  and no tickets will be sold on-site the day of the event.

Chef Rick Martínez is a celebrated Mexican-American chef, author, food personality, and recipe developer, who regularly contributes to The New York Times. Known for his vibrant, effervescent personality and innovative cooking style, Rick has received numerous accolades for his debut cookbook, including the prestigious James Beard Award for International Cooking, as well as two IACP awards for Best International Cookbook and Book of the Year in 2023. Born and raised in Austin, TX, and now based in Mazatlán, Mexico, Rick spent decades in advertising before following his dream of working with food. Rick graduated from the French Culinary Institute and worked under Dan Kluger at ABC Kitchen before working at Bon Appetit as a senior food editor. Years later, he discovered his true passion—to challenge misconceptions about Mexican cuisine. Through his work and cookbooks, he now showcases the vibrancy and diversity of Mexican food, highlighting its rich cultural heritage and how easily it can be incorporated into everyday cooking. Most recently Rick launched Sazón, his new Substack, which gives folks a front-row seat (and backstage pass) to the Mexican kitchen, with recipes and stories from his kitchen.