Class 3 Madison: Navajo Tamales with Chef Mario at Madison Elementary

This week at Madison Elementary, our EMPWR Arizona students had a hands-on culinary experience learning how to make traditional Navajo tamales with Chef Mario from The Rez and Urban Eatery.

We made two kinds of tamales:

• Sweet Pumpkin Tamales

• Savory Green Chile & Cheese Tamales

What makes Navajo tamales unique is their preparation. Unlike Mexican tamales, which are steamed, Navajo tamales are boiled. They’re made using Masienda white corn masa, not masa harina dough. This traditional corn masa is high in fiber and has been a staple in Indigenous diets for generations.

The students practiced:

• Spreading masa evenly on corn husks

• Folding and tying each tamale tightly

• Carefully placing them into a pot to boil

By the end of class, the students had proudly made nearly 200 tamales!

This class wasn’t just about cooking — it was about learning that food can be both healthy and cultural.

We are so proud of our young chefs and grateful to Chef Mario for sharing his knowledge and stories with us.