Delia Lubin, the woman whose tamale empire, Delia’s Tamales, began with her selling them by the dozen out of the trunk of her ...

Just two months later, on July 24, 2024, the FBI raided all seven of Delia's restaurants, leading to their temporary closures ...

These tamales taste exactly the same whether we eat them at home in Pasadena, at Tia Vicky’s kitchen table in Echo Park or at my Tia Nelly’s kitchen table in Acaponeta, Nayarit.

Pour broth into pot, being careful not to get it on tamales (broth will come about ¾” up sides of tamales). Bring to a boil, and then reduce heat to medium-low.

All tamales come wrapped in banana leaves, with a cost of $30 for a dozen. They’re a unique taste of regional Oaxacan tamales in Los Angeles.

The tamales, made with an array of fillings, were evaluated by community members and a panel of judges. Attendees sampled bites from each entry and cast their votes for their favorites.

6 lbs. prepared, storebought masa or 4 lbs. masa harina 1/2 lbs. lard (or 2 cups canola oil) 6 teaspoons salt 1 teaspoon baking soda 2 cups of broth from beef filling To prepare the corn husks ...

Tamales vary not just by country but often by region. In Mexico alone, "we have over 200 tamales," says Iliana de la Vega, a chef-instructor at the Culinary Institute of America, San Antonio, who ...

My love for tamales, and connection to their innumerable forms, is very personal. As a Chicano growing up in the Central Valley of California, my holiday table always included my grandmother’s ...

Tamales Elena has just been propelled to the 101 list, largely through the strength of its star dish, the Guerrero-style pozole verde, which Bill Addison has described as “ orchestral.” ...