|A demolished tamale at Cafe Popular in Mexico City's historic district, recipe below|
Today is Cinco de Mayo which celebrates Mexico's victory over Napoleon's imperialist forces at the 1862 Battle of Puebla just outside Mexico City. Historically Mexicans prepared various types of corn based tamales. At first Indians loathed the pork fat that Iberians introduced to New Spain during the colonial period. Overtime they incorporated them into regional cuisines as they learned that using them in tamale masa (dough) improved the tamale’s texture. Typically Mexicans served these tamales with chilly salsa too hot for foreigners.
Like us on Facebook www.facebook.com/FrederickDouglassOpie?ref=hl and Follow us on Twitter https://twitter.com/DrFredDOpie
Interview with a Masa Maker: [Listen Now] http://www.kcrw.com/etc/programs/gf/gf140503wine_fraud_what_to_d
Tamale Stories with Recipes: http://www.foodasalens.com/search?q=Tamales
Mexican Foodways and Recipes: http://www.foodasalens.com/search?q=Mexico
Plantain Leaf Tamale Recipe: http://www.saveur.com/article/food/Guatemalan-Tamales-with-Ancho-Chile-Sauce