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Tamales with Yellow Mole
When the Spanish introduced cooking fats it revolutionized the whole concept of tamales. Today virtually all are filled with a mixture of masa and lard. Without the added fat the masa would be almost inedibly dense. I’d always wondered... (Continue reading)
Tamales by Zarela Martinez for the Slowfood Guide for New York
Written on 13 Jan, 2009 at 0:21 in Cooking, Traditions & Culture |
Tamales by Zarela Martinez It makes me inordinately happy to pick up the phone at Zarela and hear somebody ask, “What’s the tamale of the day?” It wouldn’t have happened when we opened fifteen years ago, because people thought all... (Continue reading)
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