Tamale
Food
Saints at home on any field...Peter DeLuca, won $357.50 in the Saints raffle in the third quarter. The youngster invested $5 to win the loot. Tamales: The tamales from Restaurante Chiapaneco in the concession stand were muy bueno, just outstanding. By night's... In this article: Tamale and Southwestern College |
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Slashfood | 3 days ago
Pumpkin Tamales for Thanksgiving
...writer who's kicking off the University of Texas' Foodways of Mexico speaker series this week with a talk on tamale history. While tamales aren't associated with winter holidays south of the border, Alarcon says "I'm pretty sure in...
In this article: Pumpkin, Sweet potato, Clove, Sugar, University of Texas, and Mexico
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Tucson Citizen | 4 days ago
Dichos: Mexican proverbs and sayings #5 - It can pay to wait
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Arizona Daily Star | November 14, 2009
Neto's Tucson :
...to make from her mother while growing up in Sonora. The Zunigas add lard to the masa for their green corn tamales. In their chicken tamales they add tomato salsa. Their red chile and beef tamales are traditional. For many families like...
In this article: Desert View High School, Catalina Magnet High School, Sunnyside High School, and University of Arizona
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San Francisco Chronicle | November 13, 2009
Boneless turkey with tamale stuffing
...sold at the Ferry Plaza Farmers Market and at several Bay Area grocers. So I decided to resurrect my tamale stuffing recipe using these tamales. As part of my old-new experiment on the recipe, I used the tamale stuffing inside of a...
In this article: Herb, Cornbread, Bread, Pumpkin, and Sasquatch Books
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Texas Monthly - Eat My Words | November 12, 2009
Talking Tamales
...and she's going to reveal all sorts of cool tamale trivia, like, well, the ancient Maya and Aztecs had no pork tamales! No pork tamales for them! Pigs did not get to the New World until the Spanish lugged them over around 1520. So the Aztecs...
In this article: Austin Chronicle, Oaxaca, and Texas Monthly
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Houston Chronicle | November 06, 2009
Several hundred pray for Fort Hood victims at vigil
...wanted to leave the apartment clean to keep the manager happy," Villa said. On Thursday morning, she went over and offered him some tamales she'd made. He declined, saying he didn't eat meat. But when she explained that they were sweet...
In this article: Fort Hood and San Antonio
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CBS | November 06, 2009
Neighbors describe suspected shooter as friendly, but loner
...his furniture and his shirts, for Villa's husband. He even paid her $60 to accept them. The morning of the shooting, Villa offered Hasan tamales she had made. He declined, saying he did not eat meat. When she told him these were sweet...
In this article: Michael McCaul, Islam, God, United States, and Fort Hood
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Eater | November 06, 2009
Sports Bars: Los Dados Goes Sports Bar
...and the Dados has gone from a potential destination to that place across from the High Line that offers free margaritas and serves corny tamales. Falling another rung down the culinary ladder, Los Dados has installed a 103" TV and flat...
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San Francisco Chronicle | November 01, 2009
Adopting a homemade tamale tradition
...we had joong as much as we had tamales," Woodbury said. "It's kind of interesting that we called joong 'Chinese tamales,' and didn't call tamales 'Mexican joong.' " One pound of masa yields a dozen tamales, and Wong Fillmore is accustomed to...
In this article: Christmas Eve, Chicken, Chinese New Year, and Watsonville
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Spartan Daily | October 28, 2009
Journalist's lens documents Day of the Dead
...Vigil of the Little Angels," "Vigil at the Cemetery" and "Altars of Life." The exhibited photographs included one of eight women preparing tamales in Oaxaca, a girl looking at a display of sugar skulls in the Mexican state of Michoacan and a...
In this article: Oaxaca, Martin Luther, Michoacan, and Sugar
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Description from Wikipedia:
A tamale (Spanish tamal, from Nahuatl tamalli) is a traditional Mexican dish of Mesoamerican origin, namely from the Aztec empire, which was soon widespread by Spanish conquistadores throughout their other colonies of what is now Latin America, consisting of steam-cooked corn dough (masa) with or without a filling. Tamales can be filled with meats, cheese (post-colonial), and sliced chillis or any preparation according to taste. Tamales are generally wrapped in corn husks or plantain (post-colonial) leaves before cooking, depending on the region from which they come.
Their essence is the corn meal dough made from hominy (called masa), or a masa mix such as Maseca, usually filled with sweet or savory filling, wrapped in plant leaves or corn husks, and cooked, usually by steaming, until firm. Tamales were one of the staples found by the Spanish when they first arrived in Mexico. Alternatively, tamales are said to have been used as a portable ration for use by war parties in the ancient Americas, and were as ubiquitous and varied as the sandwich is today. The diversity of native languages in the pre-Hispanic Mesoamerica led to a number of local words for the tamal, many of which remain in use.
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