"But leaving it to the pros means these steamed, corn-based delicacies can easily be enjoyed year-round. While many consider Northern Mexican-style tamales wrapped in corn husks-the most common presentation in the US-to be the Platonic ideal, there are plenty of variations that can be found in the Portland area, from banana leaf-encased parcels from Oaxaca and the Yucatan to options from other Latin American countries like El Salvador."
"With a wildly extensive menu filled with standards and a few curiosities, Milwaukie's Casa de Tamales is the Greek diner of tamale shops. It's safe to say no other place in the Portland area is serving over 50 (!) varieties of steamed masa, including banana leaf-wrapped versions from El Salvador and Colombia, seafood numbers featuring Dungeness crab, and multiple vegan and vegetarian options using soyrizo, jackfruit, and produce from the family's farm and other local purveyors."
Tamales require labor-intensive preparation including masa making, filling, and wrapping, and tamaleadas facilitate communal production, especially around Christmas. Professional vendors and shops make steamed, corn-based tamales available year-round. Portland offers many regional tamale variations beyond Northern corn-husk styles, including banana leaf-wrapped versions from Oaxaca, the Yucatan, and El Salvador. Casa de Tamales in Milwaukie serves over 50 varieties, featuring banana leaf tamales, seafood fillings like Dungeness crab, vegan and vegetarian options using soyrizo and jackfruit, and 13 dessert tamales served with Umpqua ice cream. Local markets also sell fresh masa, marinated meats, rendered lard, and Oaxacan-style tamales wrapped in banana leaves.
Read at Portland Monthly
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