#tamales

#tamales

Not many Central American lunch spots in Maryland have their own mascot. But at El Viejo Central American Kitchen, the door, walls, and menus are decorated with images of the eponymous Viejo: a mustachioed, cap-wearing skeleton who looks like something Mexican illustrator José Guadalupe Posada might draw if he were commissioned by a baseball team. "El Viejo" (or "the old man") is the work of Henry Blanco, who graduated from the University of Maryland with an art degree.

To soak the husks, first fill your kitchen sink with warm water and submerge them, swishing them around to clean and remove any silk or debris. After this, let them soak for at least 45 minutes to two hours, but there is no harm in soaking them longer, even overnight. The idea is to rehydrate the husks sufficeintly so they fold easily without tearing, keeping the masa from escaping and making a mess out of your steamer.

Tamales are a Mexican staple that, at one point, was only available at street vendors, restaurants, and from the kitchens of Mexican cooks. Now, they're widely available in grocery stores and big box stores nationwide. Tamales are a traditional and important part of Mexican cuisinedating back to between 8000 and 5000 B.C. A tamale features corn-based dough ( called masa) and a variety of fillings, including meats, vegetables, cheese, beans, and even fruit.

The Original Tamale Company, a family-run small business in Los Angeles, made a viral ad with AI that garnered over 22 million views in three weeks.