Houston-based Black Girl Tamales' offerings include steamed masa filled with collard greens, oxtail, dirty rice, and shrimp.
How a San Antonio restaurant manager pioneered the art of taco diplomacy.
The Comanche Tortilla & Tamale Factory has been making tamales since 1947 and wants to help inspire and educate a new generation of home cooks.
Plus: swing by an Austin jazz festival, then listen to a record dedicated to a SpongeBob SquarePants character on your way home.
The grand tradition of gathering to make tamales is back, with two upcoming community events in San Antonio and more around the state.
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.
Plus: the only thing better than an ugly Christmas sweater is a taco-themed ugly Christmas sweater.
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.
A visit to the Zwolle Tamale Fiesta and Los Adaes, where our state’s Spanish colonial roots live on just across the Sabine River.
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.
Working from husk till dawn.
Working from husk till dawn.
Our estimable advice columnist on firearms, weekend getaways, and how to properly eat a tamal.
They're a labor of love. But they're worth it.
How to make Northern-style pork tamales.
At Austin’s Majestic Diner, co-owner and chef Mick Vann gives the royal treatment to even the simplest entrée. Vann has been cooking for twenty years (the last seven at Clarksville Cafe in Austin), and he still has a knack for the unexpected: whole leaves of spinach in spanakopita and a
Turn your holiday dinner into a moth-waatering master-feast with these new recipes from Stay Canyon chef Stephan Pyles.
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
A new project in San Antonio marries urban redevelopment and local flavor with a quest for culinary greatness.
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