My maternal grandparents immigrated to the U.S. from Ireland. Family gatherings are still celebrated with corned beef, cabbage, Irish soda bread, Irish music and, of course, “a drop of the creature,” as my grandmother referred to libations.

So how in the world did my big Irish clan end up with an annual holiday “Feliz Navidad” party? Simple. The food. We all love Mexican food, and we’re certainly not alone. Tamales have become a holiday tradition throughout California.

As the hostess of our annual family gathering, usually held the Sunday before Christmas, I’ve always ordered the food. But this year I’m pulling out all stops and serving authentic, homemade tamales. Homemade . . . sort of. Thanks to a tamale-spreading class at Mama Rita’s Authentic Mexican Cantina in Newbury Park, I’ll have “bragging rights” to a perfect meal.

Restaurant owner Laura Papenfus will have a tamalespreading class from 11 a.m. to 1 p.m. Sun., Dec. 13. This will be a hands-on class where students will learn to make chicken, pork, green chili and cheese, and sweet tamales. The $60 class fee includes appetizers, soft drinks and two dozen tamales (any combination) to take home. The tamales may be served immediately or refrigerated or frozen to serve later.

Papenfus learned to cook while visiting her grandmother Rita Ochoa at her avocado ranch in Valley Center.

“She cooked all day every day,” Papenfus said. “She had to feed the workers three times a day. She rang a triangle bell and they came and ate, finished one meal, and she would start preparing the next meal.

“But the tamale spreading was special,” Papenfus continued. “The ritual often began before Thanksgiving. The deal was, if you didn’t help spread, you didn’t get any tamales.”

After shopping at the local Latina market, her grandmother would have all of the meats prepared, the cornhusks soaked and the chilies and masa ground. Then six to eight family members and friends formed an assembly line spreading 25 to 40 dozen tamales over a twoday period.

“She took such pride in making people happy by cooking for them,” Papenfus recalled.

Mama Rita’s Authentic Mexican Cantina has prepared more than 300 dozen tamales during a single holiday season.

The fond memories and special moments spent in the kitchen became Papenfus’ inspiration for opening the beautiful bar and restaurant, lovingly named after her grandmother. The menu features Mexican cuisine favorites such as tacos ($14), burritos ($12), and enchiladas ($12). The carne asada ($16) served with avocado butter and mango salsa is incredibly tender, with a “melt in your mouth” avocado butter and just-enoughkick mango salsa. The full bar features a vodka and tequila tower that pours the alcohol at 5 degrees below zero.

The chips, salsa and pico de gallo have a following of their own. Though I live in Westlake Village, I recently made the drive to Newbury Park so I could take Mama Rita’s chips and salsa to a party. Sure enough, at the event someone asked me, “Are these Mama Rita’s chips?” I gave a nod, the inquiring party munched on a chip and gave a satisfied nod; it had all been said.

For the tamale class, advance reservations are required and limited space is available.

To reserve, call (805) 499-2329 or e-mail info@mamaritas.com.

A credit card is required to hold a reservation. For cancellation with a refund, 48 hours’ notice is required.

Additional pre-made tamales and tamale steamers will be available for purchase.

Mama Rita’s Authentic Mexican Cantina is in Dos Vientos Ranch at the Paraiso Town Center, 360 Via Las Brisas, No. 110, Newbury Park. The main telephone number is (805) 499-9888.

Restaurant/bar hours are 11:30 a.m. to 9 p.m. Tuesday through Thursday; 11:30 a.m. to 10 p.m Friday; 10 a.m. to 10 p.m Saturday; and 10 a.m. to 9 p.m Sunday.