"The Other Guy" > wrote in message
...
> On Sat, 5 Jul 2014 20:18:26 -0700, "Julie Bove" >
> wrote:
>
>>But when I opened it? There was perhaps a 2" thick hunk. There was a wad
>>of very solid meat.
>
> Real tamales are difficult and time consuming to make,
> and it's likely that a restaurant that doesn't serve them
> regularly will take bad shortcuts.
>
> The filling should be a thick stew that has cooked for hours,
> even overnight.

I would assume that they are served regularly as they are on the regular
menu. But I don't think these were done right.