The iconic dish takes myriad forms, including a sixteen-foot giant (available across Texas) and a tamale sandwich.
John Hernandez's Casa Masa carries on the traditions he learned in his grandmother’s kitchen.
Plus: mapping Houston's best tamales and resurrecting old favorites from Taco Bell.
A Belfast woman is looking for a few good corn husks.
Lupe and Christine Nevarez’s Port Lavaca joint is a great new option for barbecue in the Coastal Bend.
Hal Guillory serves Southeast Texas specialties at this Beaumont institution.
Using their grandmother’s recipe—and a ranking system—the Ruiz women have gathered since 1972 to make tamales and strengthen ties.
A Dallasite wonders how something so tasty, so filling, and so pre-Christian came to be a holiday staple.
Marinade4 game hens 1 tablespoon achiote seeds 2 cups oil 46 ounces tomato juice 3 bay leaves 1 tablespoon granulated garlic 1 tablespoon oregano leaves 1 teaspoon each of dark chile powder, ground cumin, and salt 2 ounces lime juice 4 ounces tequila 1 medium onion, choppedStuffing12 steamed fresh tamales
Spicy cranberries, nuts and crumbled gingersnaps in corn-husk packets create plump dessert tamales.Tamales 3 3/4 cups cranberries, picked over 1 cup grand pecans 1 3/4 cups sugar 3 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 1 1/2 cups finely ground bread crumbs
The PartyAs at most holiday functions, there’s no escaping your kin at a tamalada, or tamale-making party. For generations, Latinos have gathered at Christmastime to cook, assemble, and eat the age-old dish (tamales date back to pre-Columbian times). “A tamalada is a multifamily, multigenerational event,” says Sylvia Cásares, who owns