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Meg Osman's avatar

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!

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๐Ÿ’ ๐Ÿ‹ Nic Miller ๐Ÿ‹๐Ÿ’'s avatar

A hard place to leave, I imagine, despite its complexities and challenges.

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Zora Margolis's avatar

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!

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๐Ÿ’ ๐Ÿ‹ Nic Miller ๐Ÿ‹๐Ÿ’'s avatar

I know. I have included a link about Guatemalan tamales for people to read.

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Mark Diacono's avatar

What a marvellous read, as ever. And now I have to visit and it's your fault

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๐Ÿ’ ๐Ÿ‹ Nic Miller ๐Ÿ‹๐Ÿ’'s avatar

You will be in heaven (and they are a city of gardeners)

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