I've been homesick for Marino's handiwork (and a bunch of other hotspots on your list) since moving away from New Orleans last year - thanks for the nostalgia and incredible rundown!
Central American tamales are very different than Mexican tamales. Guatemalans cook the masa like a porridge before assembling the tamal, while the Mexican tamal's masa is beaten raw with lard and broth before being wrapped around a filling and in a corn husk, or in a banana leaf in Oaxaca. Both types are steamed, but the Mexican tamal comes out fluffy and tender, where the Guatemalan tamal is custard-like and firm. Make Mine Mexican, please!
I've been homesick for Marino's handiwork (and a bunch of other hotspots on your list) since moving away from New Orleans last year - thanks for the nostalgia and incredible rundown!
Central American tamales are very different than Mexican tamales. Guatemalans cook the masa like a porridge before assembling the tamal, while the Mexican tamal's masa is beaten raw with lard and broth before being wrapped around a filling and in a corn husk, or in a banana leaf in Oaxaca. Both types are steamed, but the Mexican tamal comes out fluffy and tender, where the Guatemalan tamal is custard-like and firm. Make Mine Mexican, please!
What a marvellous read, as ever. And now I have to visit and it's your fault