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December 11, 2013

The Hot Tamales of Issaquena County


“Every place you go has the signature something, you know. And for the Delta, it’s the blues, it’s the tamale, it’s—it’s the Delta.”
These are perfect specimen. Though each maker has his own variation, the typical Delta tamale is made with pork and corn meal, which provides a grittier texture than the traditional Mexican masa. It is smaller than the Mexican version (which, in the singular, is properly called a tamal). But it is mighty—the spiciness is punched up, and the tamales are simmered, rather than steamed, creating that fragrant red juice. -- Roads & Kingdoms

Posted by gerardvanderleun at December 11, 2013 9:52 AM. This is an entry on the sideblog of American Digest: Check it out.

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