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

Peeper Ale Pairs Beautifully With Pork Tamales

Peeper Ale Pairs Beautifully With Pork Tamales

An old 9th Warder has relocated to Picayune, Mississippi. Val Meyer, a former pipefitter, recently opened Charro’s Hot Tamales, a diner that’s starting to see good crowds pouring into the restaurant. Meyer recruited Ashton Williams from Arnaud’s in New Orleans to help with the crush. We’re now planning a roadtrip Continue Reading

It’s going to hit 90 this week in New Orleans and we’re still eating tamales. For plenty folks tamales are only consumed around the holidays but we eat them year round.

They are a staple of our diet and have been for over 20 years.

Where do you go to get tamales in New Orleans? We’ve yet to find that one supplier that leaves us panting for more. Continue Reading

the tamale gazetteer

the tamale gazetteer

“For a dollar apiece you can’t go wrong” says Laura Baldonado speaking on her tamales. For years $1 apiece was the norm for tamales sold in Texas. You could routinely find little old ladies posted up near car washes, bars, money changing stores and any other place where people would gather. They were selling tamales made out of their home kitchen and from time to time you would score a life-changing tamal.

Truth be told 95% of these tamales were average to mediocre. Continue Reading

Rachel Laudan reflects on how tamales evolved from being considered the crude foods of the lower class into socially acceptable cuisine. Tamales were once “abominable folk pastry” or so said Julio Guerrero, a noted Mexican criminologist. It hasn’t been that long ago that tacos were held in a similar light in USA. On a similar note, we remember when classmates used to look down on us for eating fried baloney sandwiches at our boarding school. People are always trying to find a reason to look down on folks for their foodways. Continue Reading