RL Reeves Jr reports on the national tamale scene

Nurses make an average of $71,000 per annum. After working for 30 years as an RN in Knoxville, Tennessee, Sonya Curl could have been forgiven for rearing back in a Barcalounger and watching TV in her golden years. Instead she took to social media and began vending what she calls Tennessee tamales. There is a long history of tamale making in eastern Tennessee, and while they could not be more different than the Tex-Mex tamales we grew up eating they do have a niche in our bellies. Continue Reading

RL Reeves Jr reports on the national tamale scene

Out on the frozen flatlands of Lubbock, Texas Pedro’s Tamales has been in business since 1977. Owner Mike Hale hangs his hat on beef tamales, an outlier in Texas where pork or chicken are more common fillings. You’re never going to lose money selling beef to Texans. Continue Reading

I just finished watching a five minute short film on Scott’s Hot Tamales in Greenville, Mississippi. It’s a beautiful thing. Owner Elizabeth Scott (now departed) is a charmer and gracefully breaks down how she and her husband Aaron began selling tamales in the Deep South back in 1950.

Their stand is still up and running and being operated by their descendants. Continue Reading

IGA Has Canned Tamales For Those Who Cannot Get The Real Ones

IGA Has Canned Tamales For Those Who Cannot Get The Real Ones

Speaking on selling tamales at the Kansas State Fair, Father Colin Boor states: “We are going to war.” Wow. The good father has clearly spent time in a busy kitchen because that is exactly what happens when you’re in the trenches and the patrons are coming at you in great waves of humanity. Our Lady of Guadalupe Catholic Church has been selling tacos and tamales at the fair since 1947. Continue Reading

The Tamale Gazetteer Is Our Perspective On The Current Tamal Scene In USA

The Tamale Gazetteer Is Our Perspective On The Current Tamal Scene In USA

We can now scratch Isleno tamales off of our ‘things to eat before we die’ list. The descendants of the emigres who sailed to lower Louisiana from the Canary Islands 200+ years ago have their own style that is unlike any tamal we have ever eaten. Continue Reading