Dried ground corn is mixed with fat (oftentimes lard), then shaped and wrapped with corn husks. (In other words: corn, in corn, sometimes stuffed with more corn.) But fillings abound – everything from pork, chicken, beef, barbacoa, to sweet dessert tamales.
Another style of wrapping, with corn husks.
Banana leaves are used, too.
My favorite masa of the festival
You're looking at it. These tamales were from Johnny Hernandez, chef of La Gloria located on the edge of the Pearl complex. His masa mixture was the lightest and creamiest I’ve ever tasted.
Also from Chef Hernandez, a bean-filled tamale. The black beans were smooth and rich, pureed so well that they almost reminded me of the sweetness and denseness of an adzuki bean filling in Asian desserts.
Also from La Gloria, a chicken tamale. Here especially you can see the pointillist style of masa.
A more traditional tamale from the contest. Finely shredded and fatty pork, a tight masa dough.
And another one...
Another good one. The pork here you can see is not as shredded here. Which did I like better? Hard to say. It’s like the difference between rillete and stew meat – both are good, in different ways.
This came from the sweet tamale category.
This one fell into the wildcard category. The creator’s intent was to make a tamale that “tasted just Thanksgiving.” I was expecting the turkey, the celery, even the cranberries but not the hit of gravy, which seemed to infuse the masa. One of the judges said, “Is it wrong that I like this so much?”
A “turtle” tamale, another one from the wildcard category. Pecans, chocolate sauce. (Is it wrong that I liked this so much?)
Spanakopita, meet tamale.
One of the more delicate tamales I tasted, with spinach and cheese.
The tamale offering from the CIA at Pearl. The cheffiest tamale of the bunch.
Festive, no? Held on what was once the site of the Pearl Brewery, now home to the CIA and dozens of restaurants and shops.
$1 per tamale
It was an affordable festival. One dollar a pop.
The lone sopes stand at the festival. Corn cakes get their crispy surface from a slow frying on a paella pan-like griddle.
Sopes topped with plenty of shrimp. People were lining up for this one, maybe the folks who didn’t care for tamales. (I know, hard to imagine that such a person exists.)