tamales

Tamales Coloraditos

Tamales are practically required on so many December holidays. Take Posadas. And Christmas. Not to mention New Year’s. Wait, of course, that spills over to January with Día de Reyes. Then it continues in February for Día de la Candelaria… It seems to me that the tamal coloradito is particularly festive because, aside from tamales screaming out for celebration on their own, this one is filled with quite a stunner of a mole sauce. And moles are cause for celebration, too! Pair the two into one bite, and you have a happy crowd.

Tamalera

I grow really fond of my cooking tools. Most of the Mexican ones have come straight from Mexico. Some have been passed down from my family, like the comal my mom gave me in hopes I would become a good cook. Some I have shamelessly taken, like the lime squeezer, which comes from her kitchen, too.…

Corn Husks

Corn has been a central part of the Mexican diet and culture since ancient times. Not only is it eaten fresh in its many varieties, its dried kernels are used for an infinity of things, including masa to make everything from tortillas to tamales. It’s husks are also treasured as an ingredient to wrap and…