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Wow Alicia, those tamales sound fascinating. Where are your people
from that they had available such resources? Do you think this is rather a
recent phenomena? I surely do appreciate the article Joe sent us all
regarding tamales and the relative recent acceptance of tamales and other
delectable's as decent, and even desirable food!
To change the conversation a bit, how does your family make mole? I
know the recipes vary according to region and even what you put in it, or how
you wish to serve it. While I love my mother-in-law deeply, I can't stand
her "mole", especially when she uses it in tamales. But as mentioned
previously, her skills and resources were limited.....and so while I don't blame
her for lack of her cooking abilities, I still don't like her "mole".
Being raised by folks rom Jalisco, I can tell you that there were at a
minimum two variations that were used frequently which were called mole rojo and
mole poblano. The ingredients had a similar base, but the mole oscurro was
contingent on additional resources and time. I love mole, wherever the
regions......
Esperanza
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