- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Tried Some Mamita's Hot Tamales Today
Posted on 7/19/14 at 2:42 pm
Posted on 7/19/14 at 2:42 pm
Got 2 dozen at the stop in Metairie (Cleary & Vets from noon to 2 pm) today. They were not much like Manuel's Tamales. I was surprised because some much has been made of their link to Manuel Hernandez.
Supposedly, almost a hundred years ago, he worked for the Mamita's family (patriarch named Bernardo Hernandez but not related to Manuel) selling their tamales with his own cart. Later, he started his own business. Mamita's does not claim that Manuel "stole" their recipe. The Mamita's Hernandez family opened the 1st Mexican restaurant in New Orleans called El Ranchito on Elysian Fields Ave.
These tamales were less greasy, bigger and had a greater proportion of masa to meat. And they were spicy. Not a replacement for Manuel's in my book, but very good.
The guy's supposed to be there every Saturday. He also makes weekly stops uptown, westbank and Mandeville. He had hot ones and frozen ones. $14 a dozen or $8 for half.
Supposedly, almost a hundred years ago, he worked for the Mamita's family (patriarch named Bernardo Hernandez but not related to Manuel) selling their tamales with his own cart. Later, he started his own business. Mamita's does not claim that Manuel "stole" their recipe. The Mamita's Hernandez family opened the 1st Mexican restaurant in New Orleans called El Ranchito on Elysian Fields Ave.
These tamales were less greasy, bigger and had a greater proportion of masa to meat. And they were spicy. Not a replacement for Manuel's in my book, but very good.
The guy's supposed to be there every Saturday. He also makes weekly stops uptown, westbank and Mandeville. He had hot ones and frozen ones. $14 a dozen or $8 for half.
This post was edited on 7/19/14 at 7:29 pm
6
Posted on 7/19/14 at 6:04 pm to Stadium Rat
Tried them a few weeks ago and had same conclusion. Delicious, but not as close to Manuel's as I'd hoped. While I'll get some more from Mamitas, I'll continue looking for Manuel's replacement. Closest I've found are Guillory's in Metairie, off of Airline. Are there any other good recs out there??
Posted on 7/19/14 at 6:21 pm to Tlclsu
I am not crazy about Guillory's. They're a little like Manuel's, but with more masa. The thing that gets me about theirs is how dense they are. High density is NOT a quality I want in a tamale. I admit, they're pretty decent on their tamale poboy.
Posted on 7/19/14 at 11:32 pm to Stadium Rat
I never had Manuels soni cant comment on how good they were. I get mine from a guy at the Central Lafourche Farmers Market on Sat AM. They pretty damn good.
Posted on 7/20/14 at 12:55 am to Stadium Rat
They look good to me.
Posted on 7/20/14 at 7:19 am to Tlclsu
quote:
Are there any other good recs out there??
Yeah, try Honduran tamales and you'll never want Mexican ones again (eta...imo). Remember Glass mentioning a place.....Glass?
This post was edited on 7/20/14 at 7:58 am
Posted on 7/20/14 at 9:18 am to LSUintheNW
I had Honduran tamales one time at a small festival put on by a Honduran church nearby. They were wrapped in banana leaves and were a different animal altogether. Almost all masa, but very flavorful masa. Tiny bits of meat and green pepper throughout. I've also had a cuban tamal from Churros Cafe on Kingman in Metairie which were similar and also worth eating.
These are a reasonable facsimile and are available at Latino markets:
These are a reasonable facsimile and are available at Latino markets:
Posted on 7/20/14 at 9:44 am to Stadium Rat
My grandmother doesn't go cheap on the pork. Chunky amount and she adds rice, garbanzo beans, capers, and raisins. I prefer just the pork/rice. Raisins aren't too bad.
Posted on 7/20/14 at 2:45 pm to Tlclsu
Try New Orleans old style tamales on the West Bank. They used to have a cart across from zephyrs stadium, but now they a few carts on the West Bank. The one I go to is on terry pkwy by the dollar store. They are way better than Guillory's and just as good as Manuel's IMO.
Posted on 7/20/14 at 3:18 pm to Kevin TheRant
I am definitely not a fan of Old Style. They're bland and dry. Kind of like Mickey's. Not even close to Manuel's spicy, meaty, greasy greatness.
This post was edited on 7/20/14 at 4:30 pm
Posted on 5/12/18 at 9:56 am to Stadium Rat
Got a page invite on Facebook for Mamita’s. I’ve never had them but I have a few friends who like them. How to they (and how did Manuel’s) compare to Delta tamales?
Posted on 5/12/18 at 10:04 am to Stadium Rat
If you want good Tamales get some from Delia's
They're the best that you can buy commercially IMO
LINK /
They're the best that you can buy commercially IMO
LINK /
Posted on 5/12/18 at 10:10 am to Stadium Rat
I am not a big fan of mamita’s, I find them dry and flavorless. I loved Manuel’s however, it seems the longer Manuel’s stays closed. The more people forget the type and style it was and opens the door for others. I do enjoy a little more massa sometimes but not to much more than what manuel’s did.
Recently, the only tamales I have had were from Pete Giovinco Deer Depot. I really liked them. They were the same style as manuels.
Recently, the only tamales I have had were from Pete Giovinco Deer Depot. I really liked them. They were the same style as manuels.
This post was edited on 5/12/18 at 1:26 pm
Posted on 5/12/18 at 10:40 am to NOLATiger71
quote:
Pete Giovinco Deer Depot.
will try
Posted on 5/12/18 at 11:54 am to Stadium Rat
got some recently from Whole Foods in BR, Padrino Foods brand. They were greasy and good. They have pork, beef and chicken tamales.
Posted on 5/12/18 at 6:58 pm to ruzil
People don't seem to remember, but Manuel's were good because grease tastes good. When I went to LSU, the Winn Dixie near campus had them in the freezer case, They were packed in orange grease. The instructions informed that the "gravy" was delicious over rice.
When I was a kid, we used to go to the van parked near Lakeside Shopping Center on Vets (didn't call them malls back then). They had a Coleman lantern for light. If you remember, they wrapped them in at least 2 layers of newspaper so the grease wouldn't leak out.
I am going to recreate Manuel's again, and this time write it down. I made a batch that was exactly like them, but I've been known to take a sip when I'm cooking, and I did not record the exact proportions.
When I was a kid, we used to go to the van parked near Lakeside Shopping Center on Vets (didn't call them malls back then). They had a Coleman lantern for light. If you remember, they wrapped them in at least 2 layers of newspaper so the grease wouldn't leak out.
I am going to recreate Manuel's again, and this time write it down. I made a batch that was exactly like them, but I've been known to take a sip when I'm cooking, and I did not record the exact proportions.
Posted on 5/12/18 at 7:05 pm to Stadium Rat
Just curious as to your opinion on Mamita's, or if you've found any other decent ones in the area?
Posted on 5/12/18 at 7:11 pm to Stadium Rat
I should add a personal story. I had a Manuel's close family member, who had a good reason to no longer be loyal to the family, reveal a secret about how Manuel's Hot Tamales were made.
While most tamale recipes have you mix the spices into the meat, wrap up in masa and husks then cook, that's not how Manuel's did it.
Manuel's cooked the meat and spices together and did not drain the grease. The meat mixture was chilled, and the grease/meat mixture was rolled in coarse corn meal and wrapped in parchment. Then it was cooked in a chili liquid, not steamed, which kept it moist. That's how it was done, and that's how I recreated the tamales.
While most tamale recipes have you mix the spices into the meat, wrap up in masa and husks then cook, that's not how Manuel's did it.
Manuel's cooked the meat and spices together and did not drain the grease. The meat mixture was chilled, and the grease/meat mixture was rolled in coarse corn meal and wrapped in parchment. Then it was cooked in a chili liquid, not steamed, which kept it moist. That's how it was done, and that's how I recreated the tamales.
Posted on 5/12/18 at 7:17 pm to the paradigm
quote:I've never found any that are really like Manuel's. Some are pretty good, but they're more like the Delta Tamales from Mississippi.
Just curious as to your opinion on Mamita's, or if you've found any other decent ones in the area?
Guillory's are good, but as I said above, they're dense. Margerite's, which are available at Rouse's, are similar in that they are packed in a water-based liquid. They're just on the small size, even smaller than Manuel's, but not that expensive.
This post was edited on 5/12/18 at 7:20 pm
Posted on 5/12/18 at 7:18 pm to Stadium Rat
Rat, that is interesting. I also was told that there is no tomato sauce or tomato paste in the gravy that is made. It was the seasoning that gave it the color not any sort of tomato.
I would appreciate if you could give out your recipe.
I would appreciate if you could give out your recipe.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News