How-To: Make Tamales with Wes Avila
Not all of us are lucky enough to live near a great Mexican restaurant, so we enlisted the help of Guerrilla Tacos owner Wesley Avila to show us how to make top-notch tamales at home.
I Ate Like a Mexican Pilgrim on the Delicious Road to Worshipping a Saint
In early December, those who worship the Virgin of Guadalupe make the long pilgrimage by foot to her holy Basilica near Mexico City. The journey is long and exhausting, but the food and generosity of strangers makes it much easier.
How This Lap Dog-Sized Tamale Became the Food of the Dead
In Mexico's Yucatán Peninsula, Dia de Los Muertos is celebrated by offering a giant casserole-like tamale that is bigger in size than a small a chihuahua and tastes more like an epazote-scented chicken pot pie than an actual tamale.
Nacatamales Are the Fatty, Meat-Filled Tamales of Nicaragua
Nacatamal is the Nahuatl, or Aztec, word for meat tamale. It’s the oily, fatty cousin of the Mexican tamal, and the Millón family in Nicaragua has been making them for 50 years.