Hearts are heavy at the Scrumptious house this week as the reality of being in a non-Tex Mex part of the world hammers home just as tamale season swings into high gear.

New Orleans has its own vibrant and rich tamale culture but we’re pining for big fat Tejano tamales made with copious pork fat, pork butt and masa, not beef and cornmeal as traditions hereabouts dictates.

Tamales Barbones include whole, head-on shrimp. Heresy in Texas, delicious in California http://www.lamag.com/digestblog/essential-t-tamales-barbones-mariscos-el-cristalazo/

A TV station in Sacramento ran a sting on Mexican ladies selling tamales via Facebook http://www.kcra.com/news/investigates/health-inspectors-crack-down-on-internet-food-sales/29469192 because-California.

The History Channel’s website has an informative look at the ancient history of the tamal http://www.history.com/news/hungry-history/what-goes-into-a-hot-tamale

NPR has a senior editor for diversity (of course they do) and he’s quoted regarding the superiority of Cuban tamales vs Mexican ones. Good article http://www.npr.org/blogs/thesalt/2014/12/19/371890868/pride-and-prejudice-for-latinos-tamales-can-taste-of-both

 

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