Richard Lambert is a tamale-making kingpin, able to craft masa-filled delicacies that respect tradition yet rise to the fresh, gourmet, lard- and gluten-free tendencies preferred by the modern foodie palate. Better yet, he’s happy to share his wisdom — much of which was borrowed from the doña of tamales in Mexico City — with a joyous, easygoing glee. You even consider making your own tamales with his recipes until you realize that it’s so much easier to drop some cash on the ones that are steaming before your eyes. Lambert’s handmade chicken, pork, and chile ’n’ cheese S.B. Tamales-to-Go will be part of two pop-ups at the S.B. Public Market this month: September 7 and 14, 5-8 p.m. See sbtamalestogo.com.