MUSEUM TAMAL will be the first museum of its kind dedicated solely to the celebration of Latin culture as viewed through the lens of food. By way of exhibits and presentations, the museum will explore Mexico's regional foods and the foods of the American Southwest.

It will also chronicle and document the indigenous ingredients and traditional cooking techniques and cultures of Central and South America and the Hispanic Caribbean, as well as the influences brought to the continent by the Spanish.

Symbolic ground-breaking ceremony to launch the concept of the Museum. From left to right: Jesus Bojorquez (Maseca), Patricia Quintana (Izote, Mexico City), Mary Sue Milliken (Border Grill, Santa Monica/Las Vegas), Trey Foshee (George's At The Cove, La Jolla), Gina Galvan (Gina Galvan & Associates), John Sedlar (Chef, Los Angeles), Glenda Galvan (Gina Galvan & Associates).