Hot Tamales

Cuban Tamales are usually wrapped in foil
Mexican Tamales have a higher corn masa to met ratio
N.O. Tamales are usually wraapped in parchment, have a higher meat content, and are in a gravy or sauce.

Even I will not defend the New Orleans tamale.

Despite being smothered in hot sauce, they remain tasteless.

just go to denham and buy them from the lady at cantus,she does a great representation of them!!

I remember the little heated red and yellow carts that the guys had for these on the corner, but this was back in the Takee Outee days.

I'm not a NO native, but the NO tamalas I've had dont have a chili/meat filled gravy to them.

They have a thin, red sauce. I just call it gravy because that's what everyone I know calls it...but, it's more of a thin sauce.

quote:

---

I wish I had the recipe for Manuel's hot tamales

---

The closest survivor to Man's is Guillory's - off of Airline in Metairie on Derbigny St. Here's an article on several N.O. area tamale places, but Guillory's is the only one I've tried. Not dead-on to Man's, but lots of similarities. Gambit article on NOLA tamales


Here is a recipe for "New Orleans style" tamales - can't vouch for it: New Orleans "style" tamale recipe

If anyone makes it, post a review!

Damn I miss Manuel's - not everyone's cup of lard, er tea, but I loved them.

Thats just the goodness. I can't believe I used to pop a dozen back then go play against the #1 tennis player of whatever high school.

I remember we had this all important match against Rummel in an hour and the our tennis team was debating between Manuel's and Bud's.

quote:

---

I remember the grease on the bag.

---

I've never had NO Tamales, but I've made Mexican Tamales many times and there's a very fine line between greasy tamales and dry tamales.