On 7/5/2014 5:18 PM, Julie Bove wrote:
> For lunch today I had quite possibly the worst tamale ever. From the
> outside, it looked okay. Was in the corn husk and all.
>
> But when I opened it? There was perhaps a 2" thick hunk. There was a
> wad of very solid meat. Not sure what to call the meat. It was beef.
> But it wasn't steak, ground beef or even shredded beef. Just a very
> solid chunk of tough, seemingly unseasoned beef. Around it was a thin,
> partial shell of very solid mass tough masa. They didn't even bother to
> fully cover the meat. The masa also didn't seem to have much flavor.
> Maybe it was old? At any rate, I will never order this again. I
> believe that the menu said there was a special sauce but there was
> seemingly no sauce.
>
> So... What would make the tamale tough like that? This isn't a
> restaurant where we dine a lot. My first meal there was terrible. But
> everyone else raved about it. So we tried it again and the food was
> great! Until now.

My condolences on that tamale. I hope to never meet one of those in a
plate.