Explore the tamales of Latin America, from banana leaf-wrapped to gorgeous bundles of masa sold on the street
In Los Angeles, tamal season begins just before Thanksgiving, when Mexican and Central Americans eat and share these Mesoamerican masa parcels made from nixtamalized or sweet corn, along with Caribbean and South American counterparts.
In Los Angeles, tamal season begins just before Thanksgiving, when Mexican and Central Americans eat and share these Mesoamerican masa parcels made from nixtamalized or sweet corn, along with Caribbean and South American counterparts.
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