Tamale Me All About It

Tamale Me All About It – Slow Food Napa Valley – December 2008Event

Can there be a more universally appealing and crowd pleasing dish than the great tamale? We got a first hand lesson as to why family members are all enlisted to help assemble these tasty and oh so versatile treats. Originally designed as a soldiers marching meal, it has evolved into an easy mobile feast, with variations working their way into every Central and South American country. The major differences being the wrap used, from the corn husk wraps of Northern Mexico, to the banana leaves used in Panama. The whole idea of a well rounded meal being a bit of starch, a bit of meat or fish, and a bit of vegetables all ready to eat right away after a brief steaming, or frozen and kept for enjoyment later. The history of serving tamales at Christmas was an opportunity for families who all return home in December after the harvest, to collect and spread the labor of assembly amongst everyone. A big meal is enjoyed night of, and then everyone can take tamales home for smaller family meals.
Dan Mills’ studio and his enthusiasm for people and entertainment could not have been a warmer more perfect location for our event. Steve Sando and his magic beans and dried chilies are always an excellent and flavorful addition to the gastronomical fray. The Blonde Ale from Silverado Brewing Company was a hit to help cool the burn from Maria’s fresh tomatillo salsa. A special thank you to Karen for her timely event whip cracking, and her radish and fresh spring mix salad, also an aide in softening the heat of the spicy chilies. But the night was a hit because of Maria and Dora. There bright smiles and traditional cooking genius partnered with the Napa Slow Food memberships culinary excitability made for a fun night all around. The gals sometime laugh at the fact as a group of people we can become so excited about tamale, but at the same time they understand that many of their sisters and mothers and friends are the last generation that will learn how to make these dishes, and they lament their passing.
But as a group we achieved that which this whole organization is based on, a convivial night of celebrating local fresh food, new and old friends, and a bit of culinary preservation. Good, Clean and Fair is that so much to ask? Bravo one and all. As promised I have attached a copy of the recipes and some of the pictures taken that night.