Ellen Riojas Clark is an old-school UTSA Roadrunner and an authority on the San Antonio tamale scene. We just unearthed a killer video where ‘Texas Stories’ sits down with the tamalera to learn her secrets of the craft. It’s well worth the 3+ minutes it takes to watch. Continue Reading
Truer words have never been spoken. Continue Reading
We’ve been eating on them ever since. 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
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