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December 22, 2013

How the Hot Tamale Conquered the American South


“The brilliance of the Delta hot tamale is its adaptability,” explained Berendt.
“Like mashed potatoes, it can be dressed in any number of appealing guises. You get tamales stuffed with pulled pork, oysters, venison, bacon, quail, shrimp, beef, lamb, salsa, blueberries, raisins—and plenty of pepper. They’re not just a meal, they’re an adventure.” Stomach calming, I pried my tamale-greased hand loose and determinedly peeled the parchment from my next victim. Grimacing directly at my mother, I shoved it, whole, into my mouth. I distinctly heard her mutter, “I don’t know how many more of these I can watch.” - - Smithsonian Magazine

Posted by gerardvanderleun at December 22, 2013 3:12 AM. This is an entry on the sideblog of American Digest: Check it out.

Your Say

In my 63 years, I have found that only one tamale is acceptable. Its the Zwolle Tamale, made in Zwolle, Louisiana

Posted by: bgarrett at December 22, 2013 5:31 AM

I've had just about everything in a tamale, but never oysters.

Now I want one.

I'm gonna try fried and raw to see what is best.

Posted by: ThomasD at December 24, 2013 3:19 PM

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