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In
Latin America, hot tamales are as ubiquitous as the sandwich. This holds
true in, of all places, the Mississippi Delta. Better known for its association
with cotton and catfish, the Mississippi Delta has a fascinating relationship
with tamales. In restaurants, on street corners, and in kitchens throughout
the Delta, this very old and time-consuming culinary tradition remains
vibrant. But how and when were hot tamales introduced to what has been
called “the most Southern place on earth”? And why have they
stayed? There are as many answers to those questions as there are tamale
recipes. Oral history interviews with tamale makers and vendors in the
Delta today offer us some answers. They reveal the various ways in which
tamale recipes have been acquired and how they have evolved, helping to
explain the persistence of hot tamales in the Mississippi Delta.
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