re: Delta Tamales

From the SFA primer: "Tamales from the Mississippi Delta are smaller than Latin-style tamales, are simmered instead of steamed, have a gritty texture from the use of corn meal instead of corn flour, have considerably more spice, and are usually served with juice that is the byproduct of simmering."

The ones I had at Fat Mama's, years ago, were not Delta style. They were like you'd typically find in LA or Texas. The ones from The Donut Shop in Natchez definitely were Delta. Small, spicy, juicy from the broth. Delicious.