I don't know about other parts of the Southwest, but in So. California,
tamales are a traditional Christmas food. A friend of mine, who came
from a Boston Irish-Italian family, grew up in a Mexican neighborhood in
Los Angeles. Their family used to make ravioli at Christmas -- they'd
roll them out on the kitchen table and use juice glasses to cut them
out. Then they'd go around and exchange gifts with their neighbors ---
tamales for ravioli.
NSURIT@xxxxxxx wrote:
>In a message dated 1/16/04 5:18:18 PM Central Standard Time,
>moises.sanchez@xxxxxx writes:
>
>
>
>
>>I am curious.
>>
>>Tamales is Mexican food, are they common to eat in the US?
>>
>>In past conversations I heard about "chiles rellenos", another Mexican food
>>
>>
>
>The United States has very large Hispanic population. We have the fifth
>largest spanish speaking population in the world. Most of these people trace
>their roots to Mexico and central America.
>
>Tamales are made by mixing fine ground corn (masa harina) with lard (pig fat)
>and liquid to make a dough which is spread on a dried corn husk which has
>been soaked in water. You then spread a filling which usually is made from
>well
>cooked meat in the middle of the dough and roll the whole thing up like a
>jelly roll. If you don't know what a jelly roll is, just imagine a really big
>"joint". At least that's what someone told me it looked like. You now fold
>the
>ends over, which you didn't cover with the dough and secure them with thin
>strip of corn husk. These are steamed and I like to eat them with a bit of
>chile. I'm not talking about that stuff served over spaghetti in places north
>or
>east of the Red & Sabine Rivers. It makes my heart slow down a bit just
>thinking about eating a few of these babies. This is especially true if the
>came
>from Mrs. Veracruz. Dang, they are good.
>
>Chili rellenos are an Anaheim chili that has been stuffed with either a meat
>filling or cheese, battered and deep fried. Usually served with a rancher a
>sauce and one of my favorites. If you every get to Houston or Austin, try
>Chuy's as they are the best are at least real dang good.
>
>So, that is your lesson in Mexican food for the day.
>
>OM content: Wash your hands real good after eating tamales and before you
>touch your camera. If not, you will get an industrial size grease slick on
>your
>gear. If you go to Chuy's carry your camera as it is a pretty incredible
>place (any of them and they are all different). Bill Barber
>
>
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