ROGER NAYLOR 2023-10-19 03:48:16
Tamales are the packages everyone loves to open at Christmas. Pillowy soft corn dough called masa is stuffed with filling that may include meats, chiles and cheese, then wrapped in a cornhusk and steamed. A staple in Mexican culture, the origins of the tamale can be traced to Mesoamerica where they were eaten by the Aztecs and Mayans. Corn was revered as a substance of life, and tamales became ritual offerings. They remain an important part of celebrations. In fact, tamales are a tradition that brings families together during the holidays. Since making tamales is a labor-intensive process, families and friends hold gatherings, or tamaladas, to prepare them. Everyone gathers in the kitchen—cooking, eating, talking and reconnecting. Of course, tamales can be enjoyed year-round in Arizona. Family is at the heart of The Tamale Store in Phoenix where Martha Castillo and her children hold a tamalada every day. Choices range from traditional to innovative. Yet the piping hot tamales are delicious and healthy since they’re free from lard, shortening, preservatives, gluten, trans fat and soy. At Tamaliza, the tamales come with a heaping portion of exquisite views, courtesy of Sedona’s red rock landscape. Owner Claudia Gonzales learned traditional Mexican recipes from both grandmothers and uses only the freshest, healthiest ingredients. No lard or processed foods are involved. Large gourmet tamales, both meat and vegan options, are made with non- GMO organic corn masa. Since opening in 2008, Tucson Tamale Company has continued to grow. Besides two Tucson restaurants, their tamales and other products are carried in stores across the state. This husband-and-wife business also ships nationwide. Yet even with advanced technology and increased production, each tamale is still made by hand.
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