Tamale

Definition and stakes

Clarence E. Edwords,  Bohemian San Francisco

“ As originally prepared the tamale was made for conveyance, hence the wrappings of corn husk. This is a Spanish dish, having been brought to this country by the early Spanish explorers, and adopted by the Indian tribes with whom they came in contact. In the genuine tamale the interior is the sauce and meat that goes with the corn meal which is alternately laid with the husks, and when made the ends are tied with fine husk. For meat, chicken, pork, and veal are considered the best. There is also a sweet tamale, made with raisins or preserves. ”
Source: Gutenberg

Portrait of Jack London Jack London,  The Iron Heel

“ Tamales [1] are very good when the air grows chilly late at night. Only they are so expensive. But I have discovered a place where I can get three for ten cents. They are not so good as the others, but they are very warming. ”
Source: Gutenberg

Portrait of Harris Newmark Harris Newmark,  Sixty Years in Southern California…

“ This was a very cheap article, costing about fifteen cents a gallon, and was usually supplied with meals, without extra charge. Tamales in particular were very popular with the Californians, but it took some time for the incoming epicure to appreciate all that was claimed for them and other masterpieces of Mexican cooking. ”
Source: Gutenberg

Get perspective with Kwize: daily news enlightened by great literature