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A Taste of Tamales by the Bay, San Francisco, April 18, 2010

April 18, 2010  12 Noon - 4:30 PM
Fort Mason Center

Featuring tamales and premium tequilas.  Also tastes of heirloom beans, specialty nuts, coffee and more.
We've included recipes of the famous, infamous and everyone in between as well as information about cookbooks, tamaladas and sources where you can buy tamale ingredients and other necessary accoutrements.

Recipes on the Net

Tamales de Cambray
These delicate tamales come from the region of Juchitán, in the southern part of the state of Oaxaca by Cooking Instructor, Laurie McKenzie, formerly Program Director at La Cocina

Cheesy Chicken Tamales
Recipe courtesy Emeril Lagasse.

Tamales De Dulce (Sweet Tamales with Raisins and Spices)
Recipe courtesy Emeril Lagasse.

Weekend Project: Chicken & Goat Cheese Tamales An Emeril Lagasse recipe adapted by Je Mange la Ville with beautiful pictures.

Tamale Tutorial by Cheri Sicard, Fabulous Food. Tamales from A-Z including making gifts, storing, freezing and reheating.

Cheri's Chicken Mole Tamales

Chicken or Pork Tomatillo Tamales

Tofu Tomatillo Tamales

Pork or Beef Red Chili Tamales

Tofu Red Chili Tamales

Chicken or Pork Tamales with Green Onion Cilantro Sauce

Tofu Tamales with Green Onion Cilantro Sauce

Vegetable and Cheese Corundas

Tamara's Tamales' Family Chicken Tamales

John Sedlar's "Self" Tamale with Vegetables and
Carrot Sauce

Stephan Pyles Annatto Shrimp Blue Corn Tamales

Mark Miller's Carbernet Tamales with Beef and
Black Pepper

Mark Miller's Black Bean Tamales with Roasted Corn Masa and Red Chile Crema

Dan Gilmore's Goat Cheese Tamales with Salsa Fresca
and Ancho Mole


Tamara's Tamales' Milk Chocolate Tamale


Cookbooks

The Essential Cuisines of Mexico by Diana Kennedy (Clarkson Potter 2000) Compilation of her first three books by the “Julia Child of Mexico” that devotes 20 pages to tamales. This book is called a classic by almost everyone in the know.

From My Mexican Kitchen: Techniques and Ingredients by Diana Kennedy (Clarkson Potter 2003) Heralded as the perfect companion to The Essential Cuisines of Mexico, this cookbook has illustrated reference text.

Frida's Fiestas: Recipes and Reminiscences of Life with Frida Kahlo
by Marie Pierre Colle and Guadalupe Rivera (Clarkson Potter 1994) Frida's Fiestas is a personal account in words and pictures of many important and happy events in the life of Mexican artist Frida Kahlo, and a scrapbook, assembled by her stepdaughter, of recipes for more than 100 dishes that Frida served to family and friends with her characteristic enthusiasm for all the pleasures of life. Full-color photographs.

Tamales 101: A Beginner's Guide to Making Traditional Tamales by Alice Guadalupe Tapp Reviewed by Chef Jim Berman "Step-by-step and taste-by-taste, Tapp leads us from selecting the ingredients, pairing up the right components with their respective sauce, assembly and cooking methods as well as freezing, serving and reheating those precious corn-husk wrapped dandies. And did I mention she sprinkles some rituals, lure and shortcuts amidst the 190 pages of fundamental instruction?"

Tamales by Mark Miller, Stephan Pyles, and John Sedlar (Wiley 2002)
Reviewed by Cheri Sicard, Fabulous Food.
"Tamales are a fabulous blank canvas for the creative cook. Miller, Pyles and Sedlar's book truly turns tamale making into the culinary adventure it was always meant to be — breaking ethnic and flavor barriers and definitely thinking far outside the box."

Doña Tomás: Discovering Authentic Mexican Cooking
by Thomas Schnetz and Dona Savitsky (Ten Speed Press 2006) Review by Russ Harvey "There are many, many good Mexican cookbooks out there. … Some, like Diana Kennedy, I use as reference books, some I use for menu ideas, some inspire me just with the photography. ..Doña Tomás I found especially satisfactory because of the results I got; I was able to recreate a restaurant meal experience for a crowd. I always look at the cookbooks for restaurants I frequent; knowing what I'd like the results to be gives me a benchmark for both the recipes and my cooking. I had the time to devote a full day to working on a bunch of recipes, all previously untried. The fact that they all worked for both me, and my guests, is the basis of this recommendation."

About Tamales
Every culture has its version of tamales, delectable dumplings in a variety of forms and flavors. We've included some history of tamales in the Americas with some thoughts on how the food we eat connects with who we are.

Here are some of the topics that we will discuss here:

• How tamales are made in different parts of Mexico and other Latin countries as influenced by local ingredients, cooking styles and customs.


• History of Tamales

• Tamales as a celebratory food.

• Tamales in literature and the arts.

• The "tamales" of other cultures.

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