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Dine
I'll have another . . .
By CHRIS SHERMAN
Published October 13, 2005
Hot tamale.
The ultimate proof of Latin authenticity - and the way to win my heart and belly - is cornmeal wrapped in corn husks or banana leaves. Tamales with pork, chicken, shrimp or just deep red gravy aren't as easy as they look. Cooking cornmeal just right is a festive triumph of loving, careful cooking from Puerto Rico to Mexico.Any restaurant that fixes just tacos and burritos doesn't care enough.
[Last modified October 12, 2005, 10:18:06]
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