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Best Tamales
Hi everyone, what are the best Tamales you ever ate?
I lived in Cottonwood Arizona in 1940 and was 10 years old. At noon a Mexican man went up and down the street selling Tamales for ten cents each. A dime was a lot of money in those days. It was an hours pay for working in my father's grocery store (Harrison's Market). It could get me into the movies or buy a bowl of Chile beans. The tamales were big fat ones and as you peeled away the corn husks and ate down to the meat in the center the aroma was tantalizing. I don't know if they were beef or pork. The man's wife made them. She served Mexican dinner family style under an arbor in the back yard. You had to order a day in advance. I will never forget her tamales. Ernie Harrison |
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On Tue, 23 Nov 2004 20:52:12 GMT, "Ernie"
> wrote: >Hi everyone, what are the best Tamales you ever ate? Hey, Ernie, I think my favorites were the turkey tamales that my then-wife and I made our first year in Illinois, after having moved there from Arizona. We were friends with another grad student couple, from New Mexico, and we had a fine time making them. I also remember making tamales with my parents and their friends sometime in the early '50s. It was javelins meat, but I don't remember the details. > I lived in Cottonwood Arizona in 1940 and was 10 years old. I did a search for Cottonwood, Arizona, and found three of them. Which was yours? Thanks for the good story. David |
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Hi David,
Your turkey and Javalina pig tamales sound interesting. As for Cottonwood, it is located in the geographic center of Arizona, north of Prescot and south of Sedona. It was a great place for growing up. I have never made tamales but I am going to try this New Years. I think it would be a great get together activity for the family and friends. Ernie > Hey, Ernie, > I think my favorites were the turkey tamales that my then-wife and I > made <snip> > I also remember making tamales with my parents and their friends > sometime in the early '50s. It was javelins meat, but I don't remember > the details. > I did a search for Cottonwood, Arizona, and found three of them. Which > was yours? > Thanks for the good story. > David |
Hi David,
Your turkey and Javalina pig tamales sound interesting. As for Cottonwood, it is located in the geographic center of Arizona, north of Prescot and south of Sedona. It was a great place for growing up. I have never made tamales but I am going to try this New Years. I think it would be a great get together activity for the family and friends. Ernie > Hey, Ernie, > I think my favorites were the turkey tamales that my then-wife and I > made <snip> > I also remember making tamales with my parents and their friends > sometime in the early '50s. It was javelins meat, but I don't remember > the details. > I did a search for Cottonwood, Arizona, and found three of them. Which > was yours? > Thanks for the good story. > David |
Thanks, Bob, Jim & Krusty for sharing,
Ernie |
Thanks, Bob, Jim & Krusty for sharing,
Ernie |
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"Ernie" > wrote in message om... > Hi David, > Your turkey and Javalina pig Javalinas (or better, peccaries), are not pigs. They are in the family: Tayassuidae. All pigs (swine) are in the family: Suidae. They are both of the order: Artiodactyla along with the hippopatamuses. Hippos are in the family: Hippopotamidae BTW. Charlie |
On Wed, 24 Nov 2004 20:29:06 GMT, "Charles Gifford"
> wrote: > >"Ernie" > wrote in message . com... >> Hi David, >> Your turkey and Javalina pig > >Javalinas (or better, peccaries), are not pigs. They are in the family: >Tayassuidae. All pigs (swine) are in the family: Suidae. They are both of >the order: Artiodactyla along with the hippopatamuses. Hippos are in the >family: Hippopotamidae BTW. > >Charlie > Well, whatever. I have a Ph.D. in mammalogy, but I don't fuss about such things when it comes to eating. What was your point, Charlie? David |
On Wed, 24 Nov 2004 20:29:06 GMT, "Charles Gifford"
> wrote: > >"Ernie" > wrote in message . com... >> Hi David, >> Your turkey and Javalina pig > >Javalinas (or better, peccaries), are not pigs. They are in the family: >Tayassuidae. All pigs (swine) are in the family: Suidae. They are both of >the order: Artiodactyla along with the hippopatamuses. Hippos are in the >family: Hippopotamidae BTW. > >Charlie > Well, whatever. I have a Ph.D. in mammalogy, but I don't fuss about such things when it comes to eating. What was your point, Charlie? David |
On Wed, 24 Nov 2004 03:59:09 GMT, "Ernie"
> wrote: >Hi David, >Your turkey and Javalina pig tamales sound interesting. Yep, they still sound good to me, and I still make turkey tamales. >As for Cottonwood, >it is located in the geographic center of Arizona, north of Prescot and >south of Sedona. It was a great place for growing up. Now I know where you grew up, not far from the Verde River. One of my best friends in grad school, from Flagstaff, did his research along that river. > I have never made >tamales but I am going to > try this New Years. I think it would be a great get together activity for >the family and friends. You are certainly right about that. It's a great family-and-friends thing to do. Have fun, but give yourselves plenty of time to do the job. David |
On Wed, 24 Nov 2004 03:59:09 GMT, "Ernie"
> wrote: >Hi David, >Your turkey and Javalina pig tamales sound interesting. Yep, they still sound good to me, and I still make turkey tamales. >As for Cottonwood, >it is located in the geographic center of Arizona, north of Prescot and >south of Sedona. It was a great place for growing up. Now I know where you grew up, not far from the Verde River. One of my best friends in grad school, from Flagstaff, did his research along that river. > I have never made >tamales but I am going to > try this New Years. I think it would be a great get together activity for >the family and friends. You are certainly right about that. It's a great family-and-friends thing to do. Have fun, but give yourselves plenty of time to do the job. David |
Hey! Another old timer! I remember those days back in Weatherford
Texas when they were brought up the street in an old push cart. My eyes get teary thinking about it! Good times/ good memories... Ernie wrote: >Hi everyone, what are the best Tamales you ever ate? > I lived in Cottonwood Arizona in 1940 and was 10 years old. At noon a >Mexican man went up and down the street selling Tamales for ten cents each. >A dime was a lot of money in those days. It was an hours pay for working in >my father's grocery store (Harrison's Market). It could get me into the >movies or buy a bowl of Chile beans. > The tamales were big fat ones and as you peeled away the corn husks and >ate down to the meat in the center the aroma was tantalizing. I don't know >if they were beef or pork. The man's wife made them. She served Mexican >dinner family style under an arbor in the back yard. You had to order a day >in advance. > I will never forget her tamales. >Ernie Harrison > > > > |
Hey! Another old timer! I remember those days back in Weatherford
Texas when they were brought up the street in an old push cart. My eyes get teary thinking about it! Good times/ good memories... Ernie wrote: >Hi everyone, what are the best Tamales you ever ate? > I lived in Cottonwood Arizona in 1940 and was 10 years old. At noon a >Mexican man went up and down the street selling Tamales for ten cents each. >A dime was a lot of money in those days. It was an hours pay for working in >my father's grocery store (Harrison's Market). It could get me into the >movies or buy a bowl of Chile beans. > The tamales were big fat ones and as you peeled away the corn husks and >ate down to the meat in the center the aroma was tantalizing. I don't know >if they were beef or pork. The man's wife made them. She served Mexican >dinner family style under an arbor in the back yard. You had to order a day >in advance. > I will never forget her tamales. >Ernie Harrison > > > > |
On Wed, 24 Nov 2004 14:31:54 -0800, Jim Davis
> wrote: >Hey! Another old timer! I remember those days back in Weatherford >Texas when they were brought up the street in an old push cart. My eyes >get teary thinking about it! Good times/ good memories... > Good prices, too, right? David |
David,
The Verde River runs right by Cottonwood. Cottonwood has expanded since I was a boy; It now includes Clemenceau and Smelter City. Clemenceau and Clarkdale were private company towns for the smelter workers. The copper was mined in the nearby mine at Jerome and the ore was brought to the smelters by narrow gauge railroads. I enjoyed going to the slag dump at Clarkdale after dark when they dumped the molten ore residue. It ran down the slag heap and into the Verde River and was an interesting and awesome sight. What kind of research did your friend do? Ernie "David Wright" > wrote in message > Now I know where you grew up, not far from the Verde River. One of my > best friends in grad school, from Flagstaff, did his research along > that river. > David |
Until February this year, I had never tasted Tamales. I was on a visit to
Austin, Tx to record an album, and in a gas station somewhere south of the river there was a slow cooker full of homemade tamales on the counter. I was intrigued, so I bought three to try. The guy told me his mother made them. First bite I was hooked!!! The pork filling was delicately spiced and the masa tasted so rich and sweet and...corny! I tried Tamales wherever I found them after that, but none quite lived up to that first time (guess that rings true of other experiences too!!!) Back home in the u.k. I searched hi and lo for the ingredients to make my own. Masa Harina turned up in my local Sainsburys supermarket, but I had to order the husks from a great Mexican deli in Glaswgow called Lupe Pinto along with a couple of kilos of pinto beans and some annato seeds (also impossible to get here!) My 7 year old daughter Alice was intrigued by the corn husks and wanted to help me make these mysterious things - I can think of nothing in british cuisine even remotely similar to them. She loved soaking the corn husks, and kept prodding them to see if they were soft, she loved pulling the pork to pieces with a couple of forks when it came out of the pressure cooker, but most of all she loved assembling the things. Took to it like a Mexican kid!! Laying out the husk, spreading the masa, adding just the right amount of filling, wrapping, tying and stacking in the steamer. When we all sat down to unwrap our feast, I couldn't believe they tasted so much like the first Tamales I had tried in Austin...I gues those ones had some fun in the mix too!!! Alice is now learning Spanish, still making Tamales, and keeps nagging me to take her to Mexico. One Day I will. Make Tamales, Not War!!! Gareth Rowan www.toocountry.co.uk { o}===:::/TOO COUNTRY\:::==={o } "Ernie" > wrote in message . com... > Hi everyone, what are the best Tamales you ever ate? > I lived in Cottonwood Arizona in 1940 and was 10 years old. At noon a > Mexican man went up and down the street selling Tamales for ten cents each. > A dime was a lot of money in those days. It was an hours pay for working in > my father's grocery store (Harrison's Market). It could get me into the > movies or buy a bowl of Chile beans. > The tamales were big fat ones and as you peeled away the corn husks and > ate down to the meat in the center the aroma was tantalizing. I don't know > if they were beef or pork. The man's wife made them. She served Mexican > dinner family style under an arbor in the back yard. You had to order a day > in advance. > I will never forget her tamales. > Ernie Harrison > > |
"Ernie" > schreef in bericht . com... > Hi everyone, what are the best Tamales you ever ate? > I lived in Cottonwood Arizona in 1940 and was 10 years old. At noon a > Mexican man went up and down the street selling Tamales for ten cents > each. > A dime was a lot of money in those days. It was an hours pay for working > in > my father's grocery store (Harrison's Market). It could get me into the > movies or buy a bowl of Chile beans. > The tamales were big fat ones and as you peeled away the corn husks and > ate down to the meat in the center the aroma was tantalizing. I don't > know > if they were beef or pork. The man's wife made them. She served Mexican > dinner family style under an arbor in the back yard. You had to order a > day > in advance. > I will never forget her tamales. > Ernie Harrison > la flor de liz in mexico city > |
"Ernie" > schreef in bericht . com... > Hi everyone, what are the best Tamales you ever ate? > I lived in Cottonwood Arizona in 1940 and was 10 years old. At noon a > Mexican man went up and down the street selling Tamales for ten cents > each. > A dime was a lot of money in those days. It was an hours pay for working > in > my father's grocery store (Harrison's Market). It could get me into the > movies or buy a bowl of Chile beans. > The tamales were big fat ones and as you peeled away the corn husks and > ate down to the meat in the center the aroma was tantalizing. I don't > know > if they were beef or pork. The man's wife made them. She served Mexican > dinner family style under an arbor in the back yard. You had to order a > day > in advance. > I will never forget her tamales. > Ernie Harrison > la flor de liz in mexico city > |
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"David Wright" > wrote in message > > > Well, whatever. I have a Ph.D. in mammalogy, but I don't fuss about > such things when it comes to eating. What was your point, Charlie? > > David Just making a simple and polite correction about an interesting subject David. Some people may not be aware of peccary taxonomy. Charlie, who doesn't consider peccaries edible either! |
If it looks like a pig and sounds like a pig and smells worse than a pig, it
must be a Peccary. :) Ernie "Charles Gifford" > wrote > Just making a simple and polite correction about an interesting subject Some people may not be aware of peccary taxonomy. |
"Ernie" > wrote in message . com... > If it looks like a pig and sounds like a pig and smells worse than a pig, it > must be a Peccary. :) > Ernie > You got that right Ernie!! I have known quite a few peccaries in my time and, as nice as they can be, they do have an odor that is, how can I put this politely, somewhat off-putting. <grin> Charlie |
"Ernie" > wrote in message . com... > If it looks like a pig and sounds like a pig and smells worse than a pig, it > must be a Peccary. :) > Ernie > You got that right Ernie!! I have known quite a few peccaries in my time and, as nice as they can be, they do have an odor that is, how can I put this politely, somewhat off-putting. <grin> Charlie |
"krusty kritter" > wrote in message ... [...] > I have read that tamales might not be a Mexican culinary invention at all, > in > spite of the fact that tamale seems to be a Nahuatl word for "steamed corn > meal > dough"... Where did you read that?? > Maybe the supposedly Nahuatl word entered the language from the French. > The > royal family of Spain was French, from the time of Napoleon... That happened, when, 1808? And people are claiming tamales didn't exist before then?? No way. First, why question that "tamalli" is a Nahuatl word? The American Heritage Dictionary gives that etymology, as do both of my Mexican Spanish dictionaries. Second, corn is from Mexico. They are and always were corn freaks. Corn was sacred. They use it to make everything from beverages like atole to dry tostadas to soft empanadas. Surely, stuffing fresh masa with something doesn't take that much imagination. There's stuffed starch dishes all over the world--think of how many countries have ravioli-type dishes. I have just a few books on pre-hispanic Mexican food, but one of them does note that tamales existed before the Spaniards came. It's a tiny book, but it does have a decent reference section where they refer to a multi-volume series called _La cocina mexicana a través de los siglos_, of which I saw a few copies in Mexico when I was there, and it seems like a reliable, scholarly enterprise. Anyone familiar with it? Peter |
"krusty kritter" > wrote in message ... [...] > I have read that tamales might not be a Mexican culinary invention at all, > in > spite of the fact that tamale seems to be a Nahuatl word for "steamed corn > meal > dough"... Where did you read that?? > Maybe the supposedly Nahuatl word entered the language from the French. > The > royal family of Spain was French, from the time of Napoleon... That happened, when, 1808? And people are claiming tamales didn't exist before then?? No way. First, why question that "tamalli" is a Nahuatl word? The American Heritage Dictionary gives that etymology, as do both of my Mexican Spanish dictionaries. Second, corn is from Mexico. They are and always were corn freaks. Corn was sacred. They use it to make everything from beverages like atole to dry tostadas to soft empanadas. Surely, stuffing fresh masa with something doesn't take that much imagination. There's stuffed starch dishes all over the world--think of how many countries have ravioli-type dishes. I have just a few books on pre-hispanic Mexican food, but one of them does note that tamales existed before the Spaniards came. It's a tiny book, but it does have a decent reference section where they refer to a multi-volume series called _La cocina mexicana a través de los siglos_, of which I saw a few copies in Mexico when I was there, and it seems like a reliable, scholarly enterprise. Anyone familiar with it? Peter |
"krusty kritter" > wrote in message ... [...] > Whenever I buy tamales, I always try to remember to ask if they are made > with > pork, beef, or chicken... > > The pork tamales are the best, because they contain the most fat, and the > fat > is what gives the masa its flavor, too... [...] > When the tamales I order in a restaurant turn out to be made with chicken, > I > feel cheated, I want my pork tamales... I dunno. My favorite tamales are Oaxacan chicken mole negro tamales wrapped in banana leaves. Sometimes mole negro is a bit strong on its own, but paired with the rich, slighly bland taste of the corn in tamales--it's absolutely perfect! A few of my Oaxacan friends said, "Oh, no. The best are tamales de rajas!" Well, I love rajas, so I was really looking forward to trying them, but we weren't able to find a place that sold them. Only later, when I went to a baseball game, did I finally run into a lady selling them. They weren't the best, but probably because I got them at a stadium. Peter |
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"krusty kritter" > wrote in message ... > >From: "Peter Dy" > >>Where did you read that?? > > I think I read in the Los Angeles Times about the possibility that tamales > were > a Spanish/French criollo invention that was an attempt to recreate > timbales > with local ingredients... > >>That happened, when, 1808? > > As I recall, without researching what I learned about Spain before my bus > tour, > was that the king of Spain in the 1820's was one of Napoleon's relatives. > The > French brought their culture to the Spanish capital, along with the rule > of the > Bourbons... > > French architecture in Madrid is very noticeable, one might think he was > in > Paris, after leaving the areas of unimaginative Austrian buildings dating > from > the 15th century... > > I wouldn't be a bit surprised if the French influenced Mexican cuisine in > the > early 1800's... Certainly--and that influence can be seen in architecture as well. All I'm saying is that surely tamales exists hundreds of years prior to the 19th century. > >>First, why question that "tamalli" is a Nahuatl >>word? The American Heritage Dictionary gives that etymology, as do both >>of my > Mexican Spanish dictionaries. > > I don't question that "tamalli" is a Nahuatl word, I just wonder where the > Mexicans got the word originally... Krusty, my comments weren't directed at you, rather at whoever came up with the idea. As for where the Mexican's got the word originally--uh, from Aztec Nahuatl? Or do you mean where did the Aztec get it? > The word "tamale" entered the English lexicon in 1854, but that doesn't > mean > Mexicans weren't cooking tamales long before... > > "Timbale" is only slightly older, it dates back to > 1824. So there is some possibility that the theory about Mexican tamales > being > an attempt to recreate European timbales with locally available > ingredients > does have some possibility... > > The words "tamalli", "tamale" and "timbale" all do sound very much > alike... > > But, I would really prefer that particular theory wasn't true. I do love > tamales and want to try cuisines that truly originated in various > countries > that I visit... OK, I found a Classical Nahuatl dictionary online. Fray Bernardino de Sahagún mentioned tamales/tamalli already in 1577, when his "General History of the Things of New Spain" was probably completed. He gives a list of various kinds of tamales/tamalli. He also writes, for instance, "the good people eat tortillas, tamales, honey tamales [or maybe "tamales with honey"?], honey tortillas, large tortillas, rolled-up tortillas." All that is written in Nahuatl in his book. Below is the complete entry for "tamalli," where "Sah" refers to Sahagún. Now, that's pretty darn pathetic for the person (again, not you!) who thought up some French connection not to have looked at such an important work as Sahagún. Even a simple Google search brought me to other pages that said Sahagún's chronicles noted tamales--and called them such in Nahuatl. TAMALLI: Liste de tamales. Sah10,69. Vendus par le vendeur de fruits. SahSah10,79. ôntetl tzopêlic tamalli , deux tamales doux. Dans un rite funéraire. Sah2,136. in cuahuitl ahnôzo tlachinôlcatl in tlatlaz, in îtln iucciz tamalli , le bois ou les roseaux à faire du feu brûleront, sur quoi cuiront les tamales. Sah9,33. in îxquich cualôni, tlaxcalli, tamalli, neuctamalli, neuctlaxcalli, hueyi tlaxcalli, tlaxcalmimilli , tout ce qui est bon à manger, les tortillas, les tamales, les tamales au miel, les tortillas au miel, les grandes tortillas, les tortillas roulées. Sah8,69. in chihchîltic tamalli , des tamales rouges. Sah8,39. nacatlaôyoh tamalli chîlcôzyoh , des tamales de viandes cuits avec du maïs et du piment jaune. Sah8,37. quichîhuah tamalli , elles font des tamales. Est dit de vieilles femmes, ilamatqueh. Sah4,123. îxquich popoxcahui in tamalli , tous les tamales moisissent - all the tamales became mouldy. Sah4,122. Cf. les variétés neuctamalli, xocotamalli, miyhuatamalli, yacacoltamalli, tenextamalli. *~ à la forme possédée. in întamal cencah zan tepitotôn , leurs tamales étaient très petits. Il s'agit d'offrandes aux figurines des montagnes. Sah2,151. http://www.ifrance.com/nahuatl/t/nahuatlT.html Peter |
"krusty kritter" > wrote in message ... > >From: "Peter Dy" > >>Where did you read that?? > > I think I read in the Los Angeles Times about the possibility that tamales > were > a Spanish/French criollo invention that was an attempt to recreate > timbales > with local ingredients... > >>That happened, when, 1808? > > As I recall, without researching what I learned about Spain before my bus > tour, > was that the king of Spain in the 1820's was one of Napoleon's relatives. > The > French brought their culture to the Spanish capital, along with the rule > of the > Bourbons... > > French architecture in Madrid is very noticeable, one might think he was > in > Paris, after leaving the areas of unimaginative Austrian buildings dating > from > the 15th century... > > I wouldn't be a bit surprised if the French influenced Mexican cuisine in > the > early 1800's... Certainly--and that influence can be seen in architecture as well. All I'm saying is that surely tamales exists hundreds of years prior to the 19th century. > >>First, why question that "tamalli" is a Nahuatl >>word? The American Heritage Dictionary gives that etymology, as do both >>of my > Mexican Spanish dictionaries. > > I don't question that "tamalli" is a Nahuatl word, I just wonder where the > Mexicans got the word originally... Krusty, my comments weren't directed at you, rather at whoever came up with the idea. As for where the Mexican's got the word originally--uh, from Aztec Nahuatl? Or do you mean where did the Aztec get it? > The word "tamale" entered the English lexicon in 1854, but that doesn't > mean > Mexicans weren't cooking tamales long before... > > "Timbale" is only slightly older, it dates back to > 1824. So there is some possibility that the theory about Mexican tamales > being > an attempt to recreate European timbales with locally available > ingredients > does have some possibility... > > The words "tamalli", "tamale" and "timbale" all do sound very much > alike... > > But, I would really prefer that particular theory wasn't true. I do love > tamales and want to try cuisines that truly originated in various > countries > that I visit... OK, I found a Classical Nahuatl dictionary online. Fray Bernardino de Sahagún mentioned tamales/tamalli already in 1577, when his "General History of the Things of New Spain" was probably completed. He gives a list of various kinds of tamales/tamalli. He also writes, for instance, "the good people eat tortillas, tamales, honey tamales [or maybe "tamales with honey"?], honey tortillas, large tortillas, rolled-up tortillas." All that is written in Nahuatl in his book. Below is the complete entry for "tamalli," where "Sah" refers to Sahagún. Now, that's pretty darn pathetic for the person (again, not you!) who thought up some French connection not to have looked at such an important work as Sahagún. Even a simple Google search brought me to other pages that said Sahagún's chronicles noted tamales--and called them such in Nahuatl. TAMALLI: Liste de tamales. Sah10,69. Vendus par le vendeur de fruits. SahSah10,79. ôntetl tzopêlic tamalli , deux tamales doux. Dans un rite funéraire. Sah2,136. in cuahuitl ahnôzo tlachinôlcatl in tlatlaz, in îtln iucciz tamalli , le bois ou les roseaux à faire du feu brûleront, sur quoi cuiront les tamales. Sah9,33. in îxquich cualôni, tlaxcalli, tamalli, neuctamalli, neuctlaxcalli, hueyi tlaxcalli, tlaxcalmimilli , tout ce qui est bon à manger, les tortillas, les tamales, les tamales au miel, les tortillas au miel, les grandes tortillas, les tortillas roulées. Sah8,69. in chihchîltic tamalli , des tamales rouges. Sah8,39. nacatlaôyoh tamalli chîlcôzyoh , des tamales de viandes cuits avec du maïs et du piment jaune. Sah8,37. quichîhuah tamalli , elles font des tamales. Est dit de vieilles femmes, ilamatqueh. Sah4,123. îxquich popoxcahui in tamalli , tous les tamales moisissent - all the tamales became mouldy. Sah4,122. Cf. les variétés neuctamalli, xocotamalli, miyhuatamalli, yacacoltamalli, tenextamalli. *~ à la forme possédée. in întamal cencah zan tepitotôn , leurs tamales étaient très petits. Il s'agit d'offrandes aux figurines des montagnes. Sah2,151. http://www.ifrance.com/nahuatl/t/nahuatlT.html Peter |
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"krusty kritter" > wrote in message ... > >From: "Peter Dy" > >>OK, I found a Classical Nahuatl dictionary online. Fray Bernardino de >>Sahagún > mentioned tamales/tamalli already in 1577, when his "General History of > the > Things of New Spain" was probably completed. He gives a list of various > kinds > of tamales/tamalli. > > Great research, Peter. I will have to delve further into the "General > History" > of Brother Bernardino on other subjects of interest in the Mesoamerican > world > of the 16th century... By the way, the websites I looked at said that the origin of tamales (the dish) is unknown. So, though the ancient Aztecs had them, we don't know if they invented them. Since the Aztecs arrived late on the scene of pre-hispanic Mexican history, I'm guessing other Mexican groups had them before the Aztecs. According to one website, it seems like the Zapotecas in eastern Oaxaca call tamales something quite different: "gueta guu'" for tamales wrapped in banana leaves. http://www.geocities.com/biyubi/did_vocabulario7.html#g Peter |
The tamale was recorded over 5,000 years ago in precolumbian.
http://www.culinary-cooking-schools-...y_tamales.html |
>From: (Hazels65)
>The tamale was recorded over 5,000 years ago in precolumbian. >http://www.culinary-cooking-schools-...y_tamales.html Great research, Hazel. The frog and tadpole tamales sound especially tasty, but I'm holding out for an authentic *gopher tamale*, just like *mi abuelita* never used to make... Just kidding... "There were plain tamales, tamales with red, green, yellow and black chile, tamales with chocolate, fish tamales, frog, tadpole, mushroom, rabbit, gopher, turkey, bee, egg, squash blossom, honey, ox, seed and nut tamales. " That website certainly should inspire some creativity amongst the more adventurous cooks... # * 0 * # ^ |
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