It’s tamale season year round at the Scrumptious Chef house. Here’s our latest look at the tamale universe.

Tamales In A Can

Tamales In A Can

Delicious Tamales in San Antonio, Texas is doing business the right way. They have a molino (food mill) where they grind the nixtamalized corn during the ramp-up to creating true, made from scratch tamales. They must be doing something right, they sell 4.5 million tamales per year http://www.ksat.com/content/pns/ksat/news/2014/12/23/west-side-shop-sells-millions-of-tamales.html

Maria Isabel Mendez has been purveying handmade tamales in New Orleans for 15 years. http://www.bestofneworleans.com/gambit/3-course-interview-maria-isabel-mendez/Content?oid=2556985 and I love that, according to her, there are no good enchiladas in New Orleans.

If you find yourself in Bali, Indonesia with a hankering for tamales http://www.thejakartapost.com/news/2015/01/16/in-ubud-talking-texmex-hot-tamales.html
Greg Berlin has the hookup

McDonalds comes out against tamales in Mexico with predictable results http://www.theguardian.com/world/2015/feb/04/mcdonalds-mexico-facebook-ad-tamales
massive backlash. Joaquin Lopez-Doriga is succinct in his appraisal of their purview.

Our readers of a certain age will recall when President Gerald Ford traveled to Texas and attempted, in his own bungling way, to eat a tamale http://www.theatlantic.com/national/archive/2015/02/a-briefing-on-the-eating-of-tamales/385196/

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