Tamales, for those not in the know, are steamed corn dough with some type of filling. I've been a fan of the tamale festival in Indio, located in the desert valley I live in, but for the last few years I didn't get the chance to go. This year I did, and even though I didn't find John Sedlar with his chocolate tamales in caramel lime sauce garnished with gold leaf, I wasn't disappointed. What I did find, from a vendor with the simple name Tamales, was a mole poblano tamale, which is shredded chicken in that famous spicy chocolate sauce originally from Puebla in Mexico. From the same vendor, I had a guava with cream cheese dessert tamale which was sweet and buttery. The best one of all, though, was the nopal/queso from Brothers Tamales. This one was stuffed with cooked pieces of tart prickly pear cactus paddle and gooey stringy cheese.
Location: Indio Tamale Festival, Old Town, Indio, California. Date: December 7, 2019.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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