I’m not even on Facebook, but thanks to my loyal followers, I learned there’s some people out there peddling a tamal de elote candle, which promises to fill your room with “the warm aroma of corn and sugar.”
Oh, did I mention is also veggie?
I don’t know about you, but tamales should be left alone where they belong: Inside a warm, big bolillo.
Yo, immigrant haters: I have real bad news for you.
The U.S. Postal Service has confirmed the issuance of a new series of stamps dedicated “to the influence of Central and South American, Mexican and Caribbean foods and flavors on American cuisine,” because, really, if it weren’t for my people (i.e. the Hispanics) you guys would be stuck eating hamburgers and Taco Bell “food.”
So get ready for a smörgåsbord of tamales, flan, empanadas, chiles rellenos, ceviche and sancocho and start licking these suckers!
In the latest installment of the “How to Turn your Gringo Holiday into a Relevant Latino Holiday,” series, I give you Tamalegiving, a simple -yet delicious- way to turn Thanksgiving Day into Tamalegiving Day instead.
Watch a very cute, acculturated Guatemalan-American kid saying “guácala” to his mom’s gallina as he makes his case for a Thanksgiving full of tamales. Oh, sí.
Alas, I’m more of a ‘Tacogiving’ type of person. But hey, that’s me!
Ortiz says that she came up with such a delicious fragrance by blending “notes of red chili pepper and ginger with drops of pineapple, Indian sandalwood and vanilla essential oils.” I don’t know about Puerto Ricans, but the tamales I grew up around [in my abuela’s kitchen, of course] smelled of chile poblano, mole oaxaqueño, beans and salsa morita, which by they way is something I’m not particularly looking forward to smell like.
In any case, perhaps Ms. Ortiz will tweak her recipe a bit to please this tamal-starved, stinky Mexican?