The high season for tamales has arrived. Each year, as Thanksgiving kicks into gear and the holiday season inches towards New Year’s Eve, families gather to participate in a tamalada, or tamale making party. Making this satisfying masa-based food requires an assembly line approach, with some folks responsible for spreading the masa over a corn husk, others spoon in the filling, and the all-important assignment of manning the steamer.
Or, you can just buy them. And the good news for Sacramentans is this town teems with tamales of various styles. Most are familiar with the traditional Mexican tamale with pork and red sauce, while Central and South American versions are often wrapped in banana or plantain leaves. Fillings can include a variety of spiced up meats, though vegetarian and even sweet tamales still satisfy.
We took a tour around Sacramento’s tamale trail in the 2013 holiday season and listed some of our favorite finds. Click here to see the story and get some ideas for tamale shopping.
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