I’ve only had ground beef, shredded beef & shredded chicken, and the shredded beef one is my favorite so far, but pork will probably be my favorite once I get a chance to try it.
When I ate my first tamale I didn't know the corn husk wrapper had to be removed. The little grandma at the food truck stared at me in shocked horror like I had lost my mind.
President Ford made that same mistake on the campaign trail in San Antonio in 1976, and it was likely part of the reason he lost his "re-election" bid to Jimmy Carter. The More You Know!
Dude I worked landscaping for like 5 years and there was this big ole Mexican man we called “Chiles” long story short I had a very similar first experience with tamales lol
"She is often seen as a traitor to her own people and is one of the most villainized people in Latin culture, just after Yolanda Saldívar" bless you magic cooking man 😭 💕
Im an archaeologyst from México and I really love your aproach to tamales. We have archaeologycal records in iconography and micro remanentes of the ingredients that survived in the rock or ceramic. And even we have récord of the process and production of this foods. In Dresde Codex theres a lot of iconographic information. OMG this is so exciting.
@@asamvav being clear about the recipes. As mr. Miller said theres no recipes from mesoamerican prehispanic food but with archaeologycal and historical récord the investigadores can make an aproach on the ingredients and process. The mesoweb, academia.edu and famsi browsers. Dmitri Beliaiev Michael D. Coe Lilia Fernández Karl Taube Erick Boot Nikolai Grube Im a mayanist so im not specialized familiar to central México cultures but with etnohistorical referentes you can make a good investigation. Sahagún as mr. Miller said its a great point of reference because tenochtitlan was a postclasic and contact culture so they had the information on first hand
I have a container of 'Xioc,' a dark, unsweetened, heavily peppered chocolate beverage powder. It's mixed into hot water, no dairy, and is *SPICY.* I'm going through it rather slowly, because despite liking hot spices, this is a bit much even for me. Dunno if it's historically accurate, but it's VERY different from the traditional western hot chocolate!
I’m from rural, coal mining Pennsylvania. This was my first experience with tamales: In the Navy, 18 years old, stationed in Orlando for training. Two older guys, both from Texas, both recently married, invited me and my future best friend over for Christmas dinner. Both of their wives were of recent Mexican ancestry. (One of the guys was too.). They made tamales, first time by themselves without their mothers. They were embarrassed because the tamales weren’t pretty. But I remember… they were delicious. And to this day, when I see tamales on a menu, I think “Oh, this place is good.”
Heh, funny. Im of Mexican descent but didn't get the benefit of any cooking instruction from that side of the family. I make them now and I feel the same as those girls, mine are never pretty but always delicious!
I miss the ladies selling Tamales from the trunk of their car. Each would be at a different grocery parking lot on a certain day of the week. My favorite was Tuesdays for Antonia's pork ones. She always brought the fruit ones in blue masa at Christmas, but only for her best customers and I always gave her a live duck or two as a thank you.
I wish people still exchanged things like that. My grandad got a live duck for building an enclosure for them when my mum was little. He couldn't bring himself to kill it so he gave it to my mum for a pet and she had him for 9 years.
@@violetskies14 those kind of exchanges are the best. Between my friends and their families and I, we exchange the fruits we grow on our properties that would otherwise go to waste due to the large quantities in for fruits or something else from the other person. I made my friend's grandmother a tiny jar of fig jam and got over forty pounds of pears in return. I canned those and I'm still eating on them today
I have never been more happy to see a grown man laugh manically while threatening violence and drinking chocolate out of a Pikachu mug... brings back so many Christmas memories.
My grandmother's tamales are amazing. They are essentially familial currency. We bribe, steal, and horde them. Laughing at family members as they cry, begging for a handout.
My Abuela made great chicken tamales I always asked her for the recipe, she always said “not until I am 20”, I’m 23 and now she says “not until your married”
Try this, help her make them one day. Cook them with her and you will get all the tips. You could also try this: Look up a few recipes, try things out, and make some to give to her. Ask her if they are good, and she might give you some tips or show you how to make them.
Wow that surprised me, we had to start learning the family recipes at the age of 10 along side grandma and grandpa (she was the most patient adult) so that by the age of 12 we could make a whole meal if we ever needed to. Now my mom is 93 years old and doesn’t cook because of arthritis so my dad does the cooking while she does the meal planning and instruction and tasting. She’s the Queen at our Tamaladas and she’s taught her great-grandkids how to cook boys and girls alike. So glad she’s still with us and still sharing ALL! the family secrets 😂 . Her famous line that everyone quotes “if you don’t want anyone to know then don’t tell me” “I don’t want to have to remember what I can and what I can’t say” ❤
For real though, I love some of those moments in history. Even if the actual person was good or bad (I don't know unfortunately and know if I look him up I will get sucked into a 12-hour rabbithole of awesome history) but those incredibly witty and savage lines are always amazing. The Spartans might be famous for their "spartanisms", but they definitely did not invent witty insults and there are plenty of them everywhere!
Tamales here in the Philippines are made with rice flour and coconut milk, topped with a peanut sauce, shredded chicken, and sliced egg. It's wrapped in banana leaves instead of corn husks. As a kid, when I'd see Mexican tamales on TV, I always wondered what they tasted like! To this day I have yet to try them... It's on my bucket list.
Hope you get to try them one day they're amazing. Really want to try the Philippine tamales now. I've never heard of them made that way and they sound really good.
I'm disappointed he didn't reference the Porky Pig tamale cartoon! How is that not the first thing to come to mind when he brought up the "tamale carts"???
History of chocolate, yes! When teaching kids how to do a research paper, I was advised to have them research "how to make chocolate." It always worked well.
My parents were mexican and, as a ~7 year old little pocho (what the paisas call us mex american kids), I tried ordering a “tamale” at our favorite Mexican restaurant {Casa Jimenez in Ontario, California - can’t give it enough props}. I learned two things that day: 1) the singular form is “tamal” not tamale and 2) my parents were happy to laugh at me along with literally every other adult in the building as if my ignorance wasn’t a reflection of their teaching. Tl;dr it’s tamal not tamale. Love the video, this isn’t some pedantry from a random TH-cam comment… it’s just all I think of when I hear the word “tamale”.
since your parents are paisas you should call yourself paisa american not mexican american. pochos are paisas american. and tamales are paisa food.atually mexican restaurants should be call paisa food.
As a Mexican anthropologist, I am always delighted to watch your videos. Thank you for your sharing your love for history and cuisine. I'd love to hear about, and see you make, the famous pre-columbian Mexican chocolatl!
I am fascinated by the foods of precolonial Mexico. What did they eat before the Europeans came and brought pigs, cows, chickens, dairy, garlic, onions, etc.? Makes me think of the book Guns, Germs and Steel.
@@lilafeldman8630real question is what did Europeans eat before the Americas Chocolate Vanilla Tomato Potatoes Maíz Avocado Turkey There was garlic in the Americas before Europeans.
1000 times yes to a chocolate episode. The form of chocolate today is a delicious, but remarkable "Frankenstein" of it's natural form. It has to be broken down into small components and separated and altered only to be put back together into a new and temperamental form. It's really fascinating to me.
Suddenly all my family's weird Tamales traditions make sense. Eat away from the table, watch everyone else, and if they steal one from you, fight them and win.
My Mother who died would have loved this programme! It is witty and insightful! This is educational tasteful and well done research in one go ! I applaude you !! You are great ! Greetings from the Netherlands 🇳🇱
@@alysonk5853 - Yes, pretty much that should be it. I didn't know the word "bisque" so I had to look it up and it seems it comes from my own land of Biscay, where my grandma used to make great "txangurro", which is a less creamy version of the bisque, not from lobster but from crabs, served in the shell of the crab itself (delicious!)
This has got me, bro. Seeing native cuisine from around the world, in its oldest form, is fucking amazing! Pointing out natural and historical ways to get those ingredients that leave you shaking your head, does it for the survivalist in me too. Keep up the stellar work!
@@tenebris9994 Nonauatlahtol ka amokuali. Is that right? Sadly, I grew up in US and poor. Learning has been a problem. There’s a lot of access to old religious knowledge, translated, when I felt the gods call me. So in that way I’ve been blessed.
One thing I will always appreciate in these videos is how much effort Max puts into spelling the native words correctly. Might seem like a minor thing but to me it shows how enthusiastic he is about the history and culture surrounding the covered subject. Keep up your good work!
@@Precariawell, he wasn't saying the Spanish word "maíz", he was saying it in English, "maize" (yes, I know yours is a 2 year old comment, sorry to annoy you, just had to comment 😂)
@@douglasgraebner1831. Hello I worked on a pumpkin farm during a season. In the rows of corn were several of these ears with Smut. I showed this to another girl and she came on got them to decorate her mother’s porch for the Trick or Treaters. Didn’t at the time know what that even was.
@@voiceineheadphones I would be the happiest person among us if someone brought let it be full of incorrect issues of pronunciation and spelling even 1 percent of mr. Miller interest to mesoamerican culture to my native language and culture. That never happens :(
This is great programming: educational, calming and entertaining. I can tell great effort is put into these videos. I could see this being on KCET, food network, PBS, etc, as well.
Me to myself after surviving a mental breakdown: "I'm actually kind of surprised at how well it's holding together. I really thought that this was going to absolutely fall apart."
As a child, I thought I was so cool because I was helping the grown-ups. Now at almost 40, I duck out of the room the moment I see the steam basket or crock pot come out!
Hahahaha so true! On my last visit to Guatemala, I asked one of my aunts if she could teach me how to make proper Guatemalan tamales. What a, um, humbling experience. It’s a marathon of strength and endurance. (The thing that makes them much more exhausting than Mexican tamales is that Guatemalan ones are made not with raw corn dough, but with a cooked corn porridge. This makes the finished tamales much juicier. But stirring the porridge - which you cannot take breaks from because it will burn if you stop - requires strength and endurance. It starts thin and runny, but gets stiffer and stiffer as you go. So as your arms tire, it gets harder and harder to stir.) Then while the cooked dough cools, you can get to work on the sauce…
While I was in Mexico, one of my friends mother who practices Aztec cooking among other things, made us the "traditional hot chocolate". It was good, different, and I would even say invigorating. I adapted her style for my family and they love it.
OMG "Too Many Tamales" was mentioned! My mom read that book to me every Christmas as a little kid, and to this day it's one of my favorite Christmas stories ever. Can't wait to go back home so I can stuff myself with Abuelita's famous tamales! They make awesome breakfast, lunch, dinner, and snack food LOL, but eat more than 3 of them and you'll gain 20 lbs. God I love Christmas tamales... 🤤 Btw, Mexican tradition is that you never count how many you make, because the belief is that you will feed more people if you don't! Just an old wives' tale, but it doesn't mean it's bullshit!
"...just after Yolanda Saldivar" I am DEAD!!! lol I vote a resounding YES to the Mexican chocolate episode, and as always I am truly impressed by your attention to pronunciations of foreign words. Just another reason to adore your channel!!
Our tamales are a pork/beef mixture with olives and they are so so good. Grandma's recipe. It took us from noon to almost midnight to make a batch of 80ish but we love freezing bags of 10 and giving them to loved ones. It's a really fun bonding experience usually on Christmas Eve. Hoping you're having a wonderful holiday season!
Olives were in all the ones I remember from childhood. Someone once used unpitted olives and I was afraid of tamales for awhile after. Just curious, are you from California? I am wondering if olives are a regional thing.
I like the stories of the rich risking reputation for tamales, good food is good food, and “poor food” tends to make the most of cheap ingredients. Such a shame to not eat amazing food because they’re too stuck up.
A friend of mine would occasionally have to go to China for work. His colleagues would take him out for meals and my friend would want to try classic dishes but would then be talked out of them by waiters and his colleagues because they were “poor food.”
12:00 "They said: "What shall we do, we who are *ill-fated* ...😖? Evilly hath the feast day come! To *what vain end* is *our ill fortune* 😖💰? Unhappy are *our little ones* ...😔!"
i learned the other day that many native peoples throughout central and southwest north america kept flocks of turkeys not just for the meat, but also the feathers - apparently turkeys regrow their chest feathers when plucked, unlike other birds who bleed to death if plucked, so they can be used kind of like other cultures use sheep for wool.
@@TastingHistory yes there's a really interesting video from Mary Weahkee where she makes a turkey feather blanket, and she talks a little about native turkey feather farming! it's worth a watch: th-cam.com/video/6L4qRn3RIDc/w-d-xo.html
@@primerprime596 Yolanda Saldivar was a close friend and business associate of Selena Quintanilla-Pérez (popularly known simply as Selena). Saldivar murdered Selena, and is still in jail for it. Selena was already very popular, and became utterly legendary after her death (they sell Selena-themed cups at a gas station chain here; she was murdered 26 years ago). Texans especially love her, and you still hear her music played a lot at weddings and such (from both Tejanos and Anglos).
Moving to a foreign country, I had to take on the task of providing homeschooling for my son. Making sure that his education enticed and stimulated him was a real task on my part. I so wish that I had known of your YT channel back then. It would have been perfect for his history education, as well as cooking experiences, which he has a propendency for being a great chef in profession. Thank you so much for the efforts that you put forth in your channel!! Regardless of the loss in using them for my educational purposes with my son, I still love your videos. I, myself, am getting a history education, along with trying out cooking techniques of times past. It's glorious!!
I worked with a group of Guatamalans, of Mayan descent, at a warehouse for a number of years. Once a week one of them would bring in tamales, for sale. They were some of the best I've ever eaten. They were either made with whole chicken wings and legs, or chorizo, wrapped in a green corn husk shell.
I could be wrong but I believe the green husk might actually be banana leaves as a fellow Mexican American I know that some parts of Latin America use corn husks or banana leaves
@@hentaicrusader2180 that would explain why they were still green. I have seen them available at a Wal-Mart around the area. Also, the part of Kentucky I worked in has a bunch of Hispanic grocery stores.
Yes, please! There's distressingly little First Nation and Inuit material available, and it would be great to add your accessible and diligent style to the mix.
Max, I freaking LOVE your show... it's steady giving me ideas to surprise my family with a history lesson with dinner... I'm so glad you have switched to videos full time, your content is AMAZING!!!
Regarding lard: my understanding is that turkey tails have a significant amount of fat in them, and are big in today's export markets. They may have supplied the necessary fat.
These would have been wild turkeys, which can still be hunted. If they kept turkeys penned up, they still wouldn’t be the fat breasted and tailed that we generally eat now. I would suspect there wasn’t much fat on those birds to add to tamal ingredients.
@@reginaromsey They would definitely be smaller than the modern variety but their fat content shouldn't be that much lower. Turkeys aren't particularly lean birds.
The tamales you made really remind me of zacahuiles!! Zacahuiles are a local type of tamal you can find in the area in Mexico called "La Huasteca Potosina". Rather than masa, zacahuiles are made with grilled corn, and it's a GIANT tamal broken down to pieces to give individual servings. They are absolutely delicious.
You had me at tamales. There are several women here in town that make them, and they are worth every penny. Pork tamales with some chili sauce? Yessir!
Any town that's worth it's name has a tamale lady. I know here in Portland if the tamale lady is seen in public selling her little bundles of deliciousness, it instantly gets passed around on social media and she ends up with an empty cart and a very full wallet. Her puerco tamales are so good, I would commit very serious violent felonies for them.
I am really curious I have to say. Watching this episode it was the first time I have actually ever heard about the tamales. Did not know they existed before.
That hydroxide soak is creating "homminy", a thing done by Native American tribes all along the southern and south-eastern US. The Iroquois Nations made it also.
Awww, I loved that book growing up! At the time I had no idea what a tamale actually tasted like, so when I finally got to try one I was very surprised they didn't taste like McDonalds hashbrowns which is how my 7 yr old brain had decided they would taste. Now they're one of my favorite meals.
In Chile we made something similar, it's called "humita". It's just corn, onion, and basil, but the process is a little bit different. We eat them with tomato or sugar jajajaja
One of my childhood memories was helping my uncle at my grandmas house in Mexico, to grind some corn for making masa. Did it by hand! Or by foot, I should say, as you had to walk in circles to push a wooden plank that spun the grinder.
I love that you dive into different cultures and teach me things I didn't even know about my own. You are the only channel I have actually felt the need to show to other people I asked my friends to check you out even though I never do that and they seemed to love you too keep up the great work man
Came here early in hopes you'd see this, I'm so glad you've blown up dude and you're so wholesome! Thank you for putting consistently great content out!
Your pronunciation is amazing. Thank you!!!! It's so nice to hear words pronounced correctly. Talking about tamales is like discussing BBQ, it's just a fight waiting to happen. Un beso y abrazo de Texas!!!!
My family used to make tamales for Christmas Eve, although we have no South American ancestry AT ALL. we’re actually Scandinavian- but my grandpa used to tell the story of during the Spanish-American war, the soilders stopped for Xmas and shared tamales. They’re some of my favorites now.
As a South TX boi, tamales and Xmas just go together. Nothing beats fresh tamales in cold weather. Pork (shoulder), or cheese & jalapenos were always my favorite. Very cool to see the ancient version be so close to the ones I still enjoy today.
It doesn't matter what you prefer when you are recreating history. I respect and enjoy the fact the length you have gone to be as accurate as possible.
So many things I like about your videos. To name a few: the historical information and research using original source materials, consistency of format, the humor, the Pokemen, your references to (pop) culture with just the right amount of nerdiness, your efforts to pronounce words authentically and your wonderful vocabulary. Just to name a few…..
I miss when we would make tamales. We had an assembly line of family filling, wrapping, filling, wrapping etc. And would make so many that we needed a (clean) paint bucket, and a gigantic paint mixer for the masa/lard.
What I recall being taught growing up in Northeastern New Mexico is boiling pork shoulder with onion, garlic and a few dried chiles then using the fat from the surface of the broth plus some of the broth to moisten the masa. The pork was shredded and seasoned with salt and liberal amounts of red chile as filling.
I love chapulines - I always describe the flavour to people as something akin to a boca burger and pupusas stuffed with frijoles and chapulines is a special treat in El Salvador
too bad we have such stigma and cultural aversion to eating insects in the united states, its an insanely ethical/practical/sustainable way to get protein and other nutrients.
I also heard of axolotl tamales, but I'm certain those are illegal nowadays... Chapulines are amazing, but surprisingly expensive, at least when I ate them for the first time.
I would enjoy an episode that includes the history of chocolate. How to make the Aztec version of hot chocolate would be very interesting. It sounds as if tamales can be made with just about anything, as long as there is either maze or beans to glue the filling together.
My step dad's friends always sell tamales around Christmas time so we stock the freezer up every year and they are so incredible. I've never brought myself to have restaurant or prepared tamales because I know they won't be able to compete with the real thing.
What is your favorite tamale filling? Mine is definitely pork.
If I have the chance, I always go for cheese and jalapeno,
Turkey and green chile. If you roast your own turkey, you can use that fat in the masa
Savory mole 💕
Have you ever had tamales with picadillo? They are absolutely amazing!
I’ve only had ground beef, shredded beef & shredded chicken, and the shredded beef one is my favorite so far, but pork will probably be my favorite once I get a chance to try it.
Listening to historical mexican upperclass drama narrated by a man holding a pikachu mug
God bless the internet lol
You're just jealous, you really want that Pikachu cup
Bruh
Its pretty great actually
@@EliPorterMahn The mug? Ikr
“Instead of just disappointing someone, I decided to disappoint everyone!”
Me in High School
+1
+ another 1
@@cam4636 😂😂😂
The ultimate "if you don't like what you have, then you get nothing."
Damn straight.
When I ate my first tamale I didn't know the corn husk wrapper had to be removed. The little grandma at the food truck stared at me in shocked horror like I had lost my mind.
Lmaoooo I did the same thing when I had my first
President Ford made that same mistake on the campaign trail in San Antonio in 1976, and it was likely part of the reason he lost his "re-election" bid to Jimmy Carter. The More You Know!
Dude I worked landscaping for like 5 years and there was this big ole Mexican man we called “Chiles” long story short I had a very similar first experience with tamales lol
@@hollerinwoman I'd say not actually being elected, pardoning Nixon, and helping fuel dire economic situation did Ford no favors as well.
@@civilwarwasaninsidejob7405 Haha true!
"She is often seen as a traitor to her own people and is one of the most villainized people in Latin culture, just after Yolanda Saldívar" bless you magic cooking man 😭 💕
I spit my drink out at that part😭💀💀
Definitely emitted a big YEP from me watching it.
I laughed too 😂 that being said, will never forget Selena and the impact she and her music had 😢
@@SharpAssKnittingNeedles
Alright then... So *who's Selena that are you referring to* huh 🤔?
@@rahadianaryo5979it’s obvious, no? /gen
Im an archaeologyst from México and I really love your aproach to tamales.
We have archaeologycal records in iconography and micro remanentes of the ingredients that survived in the rock or ceramic.
And even we have récord of the process and production of this foods. In Dresde Codex theres a lot of iconographic information.
OMG this is so exciting.
I really want to see some of these codexes in person. The art is so beautiful and I’m sure my PDFs don’t do them justice.
@@TastingHistory For mayan Codex theres good information in the forstemann and schelle compilations. Really good pdf(s) in Mesoweb.com
Sir is there any web resource on Aztec food and food related culture available for free?
@@asamvav being clear about the recipes. As mr. Miller said theres no recipes from mesoamerican prehispanic food but with archaeologycal and historical récord the investigadores can make an aproach on the ingredients and process. The mesoweb, academia.edu and famsi browsers.
Dmitri Beliaiev
Michael D. Coe
Lilia Fernández
Karl Taube
Erick Boot
Nikolai Grube
Im a mayanist so im not specialized familiar to central México cultures but with etnohistorical referentes you can make a good investigation. Sahagún as mr. Miller said its a great point of reference because tenochtitlan was a postclasic and contact culture so they had the information on first hand
@@santiagosobrino3524 gracias!
Yes, I think preparing a non-Nestle chocolate drink would make an interesting episode. Any new world foods, really.
Chile hot chocolate is popular!
Wait, Nestle isn’t a Mayan company? Seems I need to get into the research 🤣
VanHooten dark unsuggared chocolate.
I have a container of 'Xioc,' a dark, unsweetened, heavily peppered chocolate beverage powder. It's mixed into hot water, no dairy, and is *SPICY.* I'm going through it rather slowly, because despite liking hot spices, this is a bit much even for me.
Dunno if it's historically accurate, but it's VERY different from the traditional western hot chocolate!
I think so too. I would love to learn how to make hot chocolate.
"Just like dinner at the miller household. I cannot abide tardiness. *strong sip of cocoa from Pikachu mug*" - Max Miller
Can’t forget the strong sip of cocoa from the Pikachu mug. It’s too important 😂
In reality, "LEFTOVERS!!! For the love of god, take the leftovers!!!"
@gundam ataco I get the feeling that Operation British could be going on and he'd STLL not abide any tardiness.
I’m from rural, coal mining Pennsylvania. This was my first experience with tamales:
In the Navy, 18 years old, stationed in Orlando for training. Two older guys, both from Texas, both recently married, invited me and my future best friend over for Christmas dinner. Both of their wives were of recent Mexican ancestry. (One of the guys was too.). They made tamales, first time by themselves without their mothers. They were embarrassed because the tamales weren’t pretty. But I remember… they were delicious.
And to this day, when I see tamales on a menu, I think “Oh, this place is good.”
Heh, funny. Im of Mexican descent but didn't get the benefit of any cooking instruction from that side of the family. I make them now and I feel the same as those girls, mine are never pretty but always delicious!
I miss the ladies selling Tamales from the trunk of their car. Each would be at a different grocery parking lot on a certain day of the week. My favorite was Tuesdays for Antonia's pork ones. She always brought the fruit ones in blue masa at Christmas, but only for her best customers and I always gave her a live duck or two as a thank you.
I wish people still exchanged things like that. My grandad got a live duck for building an enclosure for them when my mum was little. He couldn't bring himself to kill it so he gave it to my mum for a pet and she had him for 9 years.
>not buying from the superior option, the driveway
@@violetskies14 those kind of exchanges are the best. Between my friends and their families and I, we exchange the fruits we grow on our properties that would otherwise go to waste due to the large quantities in for fruits or something else from the other person. I made my friend's grandmother a tiny jar of fig jam and got over forty pounds of pears in return. I canned those and I'm still eating on them today
@@Chris-ib5ht
I always like Senora Gloria's who sold them on Saturdays by the park.
I have never been more happy to see a grown man laugh manically while threatening violence and drinking chocolate out of a Pikachu mug... brings back so many Christmas memories.
My grandmother's tamales are amazing. They are essentially familial currency. We bribe, steal, and horde them. Laughing at family members as they cry, begging for a handout.
So just like the Aztecs!
That’s awesome! You should go into business and start the tamale mafia and rule over you empire with an iron fist!
You need to start a tradition of bonking those who beg.
Is that a superpower we acquire with age? I feel If I became a granny I will never be as good as mine cooking food. God bless our grannies!
A tamale is a tamale. Simple to make
My Abuela made great chicken tamales I always asked her for the recipe, she always said “not until I am 20”, I’m 23 and now she says “not until your married”
Try this, help her make them one day. Cook them with her and you will get all the tips. You could also try this: Look up a few recipes, try things out, and make some to give to her. Ask her if they are good, and she might give you some tips or show you how to make them.
Tell her that you need to know how to make them so that you can properly attract a mate. That just may get her to relax the prerequisites.
Wow that surprised me, we had to start learning the family recipes at the age of 10 along side grandma and grandpa (she was the most patient adult) so that by the age of 12 we could make a whole meal if we ever needed to. Now my mom is 93 years old and doesn’t cook because of arthritis so my dad does the cooking while she does the meal planning and instruction and tasting. She’s the Queen at our Tamaladas and she’s taught her great-grandkids how to cook boys and girls alike. So glad she’s still with us and still sharing ALL! the family secrets 😂 . Her famous line that everyone quotes “if you don’t want anyone to know then don’t tell me” “I don’t want to have to remember what I can and what I can’t say” ❤
I'm willing to get married just for your recipe. 😈😈
I wish someone put me to task like that. Whew.
"Instead of disappointing someone, I decided to just disappoint everyone!" is my motto.
hells, I regularly disappoint myself. Almost daily, in fact
My life in a nutshell
"Here are the wrappers, send me more tamales", mega boss swagger lmao
We love a recycling king 👑
Based
For real though, I love some of those moments in history. Even if the actual person was good or bad (I don't know unfortunately and know if I look him up I will get sucked into a 12-hour rabbithole of awesome history) but those incredibly witty and savage lines are always amazing. The Spartans might be famous for their "spartanisms", but they definitely did not invent witty insults and there are plenty of them everywhere!
@@MatthewSmith-sz1yq To the German commander: NUTS! Signed, the American commander. Siege of Bastogne, December 22nd, 1944
I appreciate the shade thrown at Yolanda Saldivar. The world never forgets!
I screeched at that! Perfect!
I cackled so hard that my kid came to make sure I was okay. 🤣
eligible for release in 2 years btw.
Tamales here in the Philippines are made with rice flour and coconut milk, topped with a peanut sauce, shredded chicken, and sliced egg. It's wrapped in banana leaves instead of corn husks. As a kid, when I'd see Mexican tamales on TV, I always wondered what they tasted like! To this day I have yet to try them... It's on my bucket list.
Hope you get to try them one day they're amazing. Really want to try the Philippine tamales now. I've never heard of them made that way and they sound really good.
The Philippine tamales sound delicious too!
Do you guys call them tamales too? Maybe those aren’t tamales
Bro I would literally fly to the Philippines to bring you some
Still really awesome I've had both urs taste more Thai (coconut) there's taste more like home❤
"They took all his tamales."
Those monsters...
That's considered a war crime
For some reason that was the saddest sounding line in the video, in a video which mentioned burying a child.
This should be a crime in the Geneva Convention.
😂😂😂🤣🤣🤣
gotta respect a man who is smart enough to know, that disappointing everyone is better than pissing someone off
I'm disappointed he didn't reference the Porky Pig tamale cartoon! How is that not the first thing to come to mind when he brought up the "tamale carts"???
History of chocolate, yes! When teaching kids how to do a research paper, I was advised to have them research "how to make chocolate." It always worked well.
My parents were mexican and, as a ~7 year old little pocho (what the paisas call us mex american kids), I tried ordering a “tamale” at our favorite Mexican restaurant {Casa Jimenez in Ontario, California - can’t give it enough props}. I learned two things that day: 1) the singular form is “tamal” not tamale and 2) my parents were happy to laugh at me along with literally every other adult in the building as if my ignorance wasn’t a reflection of their teaching.
Tl;dr it’s tamal not tamale.
Love the video, this isn’t some pedantry from a random TH-cam comment… it’s just all I think of when I hear the word “tamale”.
That is correct. I too have been laughed at for calling it a tamale. The shame of it all.
you should have said my parents were paisas.
❤
@@franciscougartr2415ha! " country" rt?!?
since your parents are paisas you should call yourself paisa american not mexican american. pochos are paisas american. and tamales are paisa food.atually mexican restaurants should be call paisa food.
As a Mexican anthropologist, I am always delighted to watch your videos. Thank you for your sharing your love for history and cuisine. I'd love to hear about, and see you make, the famous pre-columbian Mexican chocolatl!
I am fascinated by the foods of precolonial Mexico. What did they eat before the Europeans came and brought pigs, cows, chickens, dairy, garlic, onions, etc.? Makes me think of the book Guns, Germs and Steel.
The Europeans took chocolate and made a dessert out of it.
@@lilafeldman8630real question is what did Europeans eat before the Americas
Chocolate
Vanilla
Tomato
Potatoes
Maíz
Avocado
Turkey
There was garlic in the Americas before Europeans.
@@pasofino9583 yes, that's a good question, too
@@pasofino9583 I don't think either of our cuisines were very tasty
Gotta respect a man who can sip from a Pikachu mug and pronounce Xiuhtecutli competently. (Edited to fix a typo dammit)
1000 times yes to a chocolate episode. The form of chocolate today is a delicious, but remarkable "Frankenstein" of it's natural form. It has to be broken down into small components and separated and altered only to be put back together into a new and temperamental form. It's really fascinating to me.
I love that you're choosing to focus a lot on meso-American cuisine! A breath of fresh air.
The chocolate episode sounds quite interesting. Excellent job pronouncing the nahuatl words and Aztec names.
Thank you
I love how much care he always takes with the pronunciations in every episode!
I feel like "And they took all his tamales" should be on a T-Shirt...
Merch idea!
Yup!
That was exactly what I said! I need that t-shirt!
Yea!!
@chula chalupa Por qué todo tiene que see pinche? 😑😒😤🙄😠
Suddenly all my family's weird Tamales traditions make sense. Eat away from the table, watch everyone else, and if they steal one from you, fight them and win.
My Mother who died would have loved this programme! It is witty and insightful! This is educational tasteful and well done research in one go ! I applaude you !! You are great ! Greetings from the Netherlands 🇳🇱
Video
Those tamales at 10:55, "stuffed with greens" and served with a "sauce of crabs" sound actually quite good to me...
Yeah that sounds great
“Sauce of crabs” sounds like a bisque to me
@@alysonk5853 - Yes, pretty much that should be it. I didn't know the word "bisque" so I had to look it up and it seems it comes from my own land of Biscay, where my grandma used to make great "txangurro", which is a less creamy version of the bisque, not from lobster but from crabs, served in the shell of the crab itself (delicious!)
@@LuisAldamiz sounds yummy
Seriously I want to eat those
This has got me, bro. Seeing native cuisine from around the world, in its oldest form, is fucking amazing!
Pointing out natural and historical ways to get those ingredients that leave you shaking your head, does it for the survivalist in me too.
Keep up the stellar work!
Thank you!
Niltze icniuhtli. ❤️
@@tenebris9994
Nonauatlahtol ka amokuali. Is that right?
Sadly, I grew up in US and poor. Learning has been a problem.
There’s a lot of access to old religious knowledge, translated, when I felt the gods call me. So in that way I’ve been blessed.
“Who’s that Pokémon?”
Looks behind Max
“It’s Holiday Grookey!”
I was never into Pokéman, so I'm feeling that I'm missing out on the subtle enjoyments of "Tasting History."
And a Pikachu cup :D
Me too. I felt that.
@@peterconway6584 *exasperated 7 year old voice* it's pronounce Pokémon dad!
I wonder what plush would he bring next come the? chocolate episode
One thing I will always appreciate in these videos is how much effort Max puts into spelling the native words correctly. Might seem like a minor thing but to me it shows how enthusiastic he is about the history and culture surrounding the covered subject. Keep up your good work!
He says tamale, tamalada and "meis".
It's tamal, tamaliza and maíz.
@@Precariawell, he wasn't saying the Spanish word "maíz", he was saying it in English, "maize" (yes, I know yours is a 2 year old comment, sorry to annoy you, just had to comment 😂)
"Most villanized women.. Just after Yolanda Saldivar" I mean! 😂😂
I howled. 🤣
literally noone knows who selena is in mexico
@@tomhrio speak for yourself...
@@tomhrio as a Mexican and a long time fan, that's not true
Mr Miller you had me at Yolanda Saldivar 🤣 Subscribed! ❤️
"Nixtmalize"...
*raises a Scrabble-playing eyebrow*
You have my attention.
*nixtamalize, gotta have 2 a's
@@Skoomz I'd say this is even better, but that extra A is only worth one point in Scrabble.
@@McSquiddington unless it lands on a triple letter or triple word square...
@@GiselleMF Yes, of course. I'm a decent word-finder, but Scrabble tactics were never my forte. :)
Foreign word violation.
Being in south Texas, I appreciate your inclusion of Mexican and recipes south of the US border. Thank you for what you do!!
Max yelling "learn to drive you Corn Smut!" is perhaps my favorite moment of the channel 🤣
YES😂 he sounds so aggressive too, I love it
corn smut is delicious though, like mushroom but a better texture. Highly recommend if you see huitlachoche anywhere.
@@douglasgraebner1831. Hello I worked on a pumpkin farm during a season. In the rows of corn were several of these ears with Smut. I showed this to another girl and she came on got them to decorate her mother’s porch for the Trick or Treaters. Didn’t at the time know what that even was.
Oh, I think an episode on xocolatl would be most welcome.
That would be so awesome
It’s a must I think.
@@voiceineheadphones are you a grammar nazi?
@@voiceineheadphones i think you are overeacting, a little bit... Take a breath man
@@voiceineheadphones I would be the happiest person among us if someone brought let it be full of incorrect issues of pronunciation and spelling even 1 percent of mr. Miller interest to mesoamerican culture to my native language and culture. That never happens :(
That Selena reference was on point!
The Grookey dressed up for the holidays in the background is just really heartwarming. I love the little earmuffs.
Edit: omg Pikachu mug!!
Ain’t he cute!
Max you’re such a natural host, this pandemic has given us a few gifts and this channel is one of them ❤️
A Hot chocolate episode? As Emperor Palpatine would say: “DO IT”!
"Did you ever hear the tragedy of dark chocolate the wise?"
@@uglarinn2715 awesome!! WATCH MADOLORIAN!!! IT WAS AWESOME!!!!!
As much as it pains me to actually agree with the Sheevster, I also insist upon a hot chocolate episode.
Uglarinn Frost I thought not. It’s not a recipe milk chocolate lovers will tell you,
It would be pretty good, but if I remember corectly, the aztec chocolate drink was cold, not hot
17:08 Max, you're an abuela in my heart ❤
naw ^^
God, I love his accent when he pronounces those hardcore Mexican words
His sweetie is no doubt coaching him.
I love that he actually tries to pronounce things correctly, unlike most TH-camrs. 😅
He has so much respect for accents, and has the European ones down I’m guessing from singing early European music. Good on Max for the stretch!
"hardcore mexican words" lol
The language is Nahuatl, not Mexican
This is great programming: educational, calming and entertaining. I can tell great effort is put into these videos. I could see this being on KCET, food network, PBS, etc, as well.
Are you 70?
Especially PBS. That channel always had great cooking shows when I was a kid.
Me to myself after surviving a mental breakdown:
"I'm actually kind of surprised at how well it's holding together. I really thought that this was going to absolutely fall apart."
Mood
HAHAHAHAHA
I love how every culture seems to have a perogie: stuff with dough around it.
Or a sandwich.
Speaking from experience, 17:05 a tamal party ain’t no party. It’s just a bunch of work.
True
As a child, I thought I was so cool because I was helping the grown-ups. Now at almost 40, I duck out of the room the moment I see the steam basket or crock pot come out!
Lol underrated comment
Hahahaha so true!
On my last visit to Guatemala, I asked one of my aunts if she could teach me how to make proper Guatemalan tamales. What a, um, humbling experience. It’s a marathon of strength and endurance. (The thing that makes them much more exhausting than Mexican tamales is that Guatemalan ones are made not with raw corn dough, but with a cooked corn porridge. This makes the finished tamales much juicier. But stirring the porridge - which you cannot take breaks from because it will burn if you stop - requires strength and endurance. It starts thin and runny, but gets stiffer and stiffer as you go. So as your arms tire, it gets harder and harder to stir.) Then while the cooked dough cools, you can get to work on the sauce…
While I was in Mexico, one of my friends mother who practices Aztec cooking among other things, made us the "traditional hot chocolate". It was good, different, and I would even say invigorating. I adapted her style for my family and they love it.
corn smut is a missed opportunity to call it "corn porn".
Search "behold corn".
...don't search that.
huitlacoochie
Did you get your free week of Cornhub Premium?
Go search for "Steve Don't Eat It!" - he has an entry where he eats huitlacoche. And it's hilarious.
😂😂😂😂😂😂😂😂😂
OMG "Too Many Tamales" was mentioned! My mom read that book to me every Christmas as a little kid, and to this day it's one of my favorite Christmas stories ever. Can't wait to go back home so I can stuff myself with Abuelita's famous tamales! They make awesome breakfast, lunch, dinner, and snack food LOL, but eat more than 3 of them and you'll gain 20 lbs. God I love Christmas tamales... 🤤 Btw, Mexican tradition is that you never count how many you make, because the belief is that you will feed more people if you don't! Just an old wives' tale, but it doesn't mean it's bullshit!
"...just after Yolanda Saldivar" I am DEAD!!! lol
I vote a resounding YES to the Mexican chocolate episode, and as always I am truly impressed by your attention to pronunciations of foreign words. Just another reason to adore your channel!!
Our tamales are a pork/beef mixture with olives and they are so so good. Grandma's recipe. It took us from noon to almost midnight to make a batch of 80ish but we love freezing bags of 10 and giving them to loved ones. It's a really fun bonding experience usually on Christmas Eve. Hoping you're having a wonderful holiday season!
Olives were in all the ones I remember from childhood. Someone once used unpitted olives and I was afraid of tamales for awhile after. Just curious, are you from California? I am wondering if olives are a regional thing.
I like the stories of the rich risking reputation for tamales, good food is good food, and “poor food” tends to make the most of cheap ingredients. Such a shame to not eat amazing food because they’re too stuck up.
more for us is what id say
True and in some places because of the zone the tamales are so expensive in themself
Such is the glory of cajun/creole cuisine.
A friend of mine would occasionally have to go to China for work. His colleagues would take him out for meals and my friend would want to try classic dishes but would then be talked out of them by waiters and his colleagues because they were “poor food.”
didn't know this was a class thing but aight
"They took all his tamales..." is a great description of being punished for something.
I know I'm late,
but that's a rough divorce if I've ever heard one.
11:56 "And those, *after the food supply ended, all wept* ...😭😭😭"
12:00 "They said: "What shall we do, we who are *ill-fated* ...😖? Evilly hath the feast day come! To *what vain end* is *our ill fortune* 😖💰? Unhappy are *our little ones* ...😔!"
i learned the other day that many native peoples throughout central and southwest north america kept flocks of turkeys not just for the meat, but also the feathers - apparently turkeys regrow their chest feathers when plucked, unlike other birds who bleed to death if plucked, so they can be used kind of like other cultures use sheep for wool.
Fascinating! I had no idea.
@@TastingHistory yes there's a really interesting video from Mary Weahkee where she makes a turkey feather blanket, and she talks a little about native turkey feather farming! it's worth a watch: th-cam.com/video/6L4qRn3RIDc/w-d-xo.html
Can't wait to make New Year's tamales with my New Mexican wife! Thanks for a great video, Max!
Yay!
What happened to your old Mexican wife?
@@bsseb2914 💀💀💀
Albuquerque?
@@bsseb2914 She is from New Mexico USA, a state of the USA; there live Spaniard-Mexicans since 400 years ago, old families
"i'm probably gonna miss that lard :(" --truer words have never been spoken about lard.
If there’s lard in a recipe, in any capacity, it’s supposed to be there. Never leave out the lard.
You sir are one of my favorite channels on TH-cam....truly.
Absolutely love your work, your channel is amazing and your passion is wonderful.
Thank you so much!
Mr. Miller: "...Yolanda Saldívar."
Every Texan: "It still hurts."
What's the reference behind that line? I don't get it.
@@primerprime596 Yolanda Saldivar was a close friend and business associate of Selena Quintanilla-Pérez (popularly known simply as Selena). Saldivar murdered Selena, and is still in jail for it. Selena was already very popular, and became utterly legendary after her death (they sell Selena-themed cups at a gas station chain here; she was murdered 26 years ago). Texans especially love her, and you still hear her music played a lot at weddings and such (from both Tejanos and Anglos).
@@lelandunruh7896 Who and Who?
@@romankozak8728 zoomers 🤣
@@romankozak8728 Hispanics and whites
Moving to a foreign country, I had to take on the task of providing homeschooling for my son. Making sure that his education enticed and stimulated him was a real task on my part.
I so wish that I had known of your YT channel back then. It would have been perfect for his history education, as well as cooking experiences, which he has a propendency for being a great chef in profession.
Thank you so much for the efforts that you put forth in your channel!! Regardless of the loss in using them for my educational purposes with my son, I still love your videos. I, myself, am getting a history education, along with trying out cooking techniques of times past. It's glorious!!
"I was bound to dissapoint someone, so I decided to dissapoint everyone instead, here's some 500 year old tamales" that's a mood
I worked with a group of Guatamalans, of Mayan descent, at a warehouse for a number of years. Once a week one of them would bring in tamales, for sale. They were some of the best I've ever eaten. They were either made with whole chicken wings and legs, or chorizo, wrapped in a green corn husk shell.
A green corn husk might have helped make the tamales more moist and fluffy! That's what we use in bollitos de elote
I could be wrong but I believe the green husk might actually be banana leaves as a fellow Mexican American I know that some parts of Latin America use corn husks or banana leaves
@@hentaicrusader2180 that would explain why they were still green. I have seen them available at a Wal-Mart around the area. Also, the part of Kentucky I worked in has a bunch of Hispanic grocery stores.
@@hentaicrusader2180 some regions use banana leaves, some use corn husks (dry or green).
@@Construyendoaishtar and those tamales are my favorites
You know, I think I'd be really interested to see how you would prepare akutaq, a Yup'ik dessert, or Alaskan Natives
I think if he prepared Alaskan natives he’d go to jail.
@@thelasttaarakian 🤣🤣🤣 thank you!
Yes, please! There's distressingly little First Nation and Inuit material available, and it would be great to add your accessible and diligent style to the mix.
Alaskan Native...the other white meat.
Max, I freaking LOVE your show... it's steady giving me ideas to surprise my family with a history lesson with dinner... I'm so glad you have switched to videos full time, your content is AMAZING!!!
Regarding lard: my understanding is that turkey tails have a significant amount of fat in them, and are big in today's export markets. They may have supplied the necessary fat.
and would be even more delicious
Duck Fat maybe?
These would have been wild turkeys, which can still be hunted. If they kept turkeys penned up, they still wouldn’t be the fat breasted and tailed that we generally eat now. I would suspect there wasn’t much fat on those birds to add to tamal ingredients.
@@rachelpicheo8959 Duck. Fat. Tamales. *throws money*
@@reginaromsey They would definitely be smaller than the modern variety but their fat content shouldn't be that much lower. Turkeys aren't particularly lean birds.
Aztec Chocolate would be an excellent episode; please do it!
The research begins.
@awfulguitarplucker yes! That would be awesome.
The tamales you made really remind me of zacahuiles!! Zacahuiles are a local type of tamal you can find in the area in Mexico called "La Huasteca Potosina". Rather than masa, zacahuiles are made with grilled corn, and it's a GIANT tamal broken down to pieces to give individual servings. They are absolutely delicious.
that Selena reference..........that slapped me across the face unexpectedly. I did not expect to see the spawn of Satan in this video, Max LOL
You had me at tamales. There are several women here in town that make them, and they are worth every penny. Pork tamales with some chili sauce? Yessir!
Any town that's worth it's name has a tamale lady. I know here in Portland if the tamale lady is seen in public selling her little bundles of deliciousness, it instantly gets passed around on social media and she ends up with an empty cart and a very full wallet. Her puerco tamales are so good, I would commit very serious violent felonies for them.
I am really curious I have to say.
Watching this episode it was the first time I have actually ever heard about the tamales.
Did not know they existed before.
That hydroxide soak is creating "homminy", a thing done by Native American tribes all along the southern and south-eastern US. The Iroquois Nations made it also.
Yup! Creek/Cherokee and we did as well. Yum!
Awww, I loved that book growing up! At the time I had no idea what a tamale actually tasted like, so when I finally got to try one I was very surprised they didn't taste like McDonalds hashbrowns which is how my 7 yr old brain had decided they would taste.
Now they're one of my favorite meals.
Tamales with huitlacoche... I don't know why I'd never thought of doing that before but I'm sure as hell gonna do it now!
i love eating tamales for christmas. my german grandma, who married my mexican grandpa, made such delicious tamales
might’ve been using some schnitzel knowledge
@@masonhoover165 kek
The best tamales are always made by someone's grandma.
In Chile we made something similar, it's called "humita". It's just corn, onion, and basil, but the process is a little bit different. We eat them with tomato or sugar jajajaja
And now I want to stuff my face with humitas, but with pebre.
In the northern regions of argentina as well 🤤🤤
Uuh unas humitas del norte
@Alexander R ?
WOW. That sounds fu€king awesome. 🤤
I spit my coffee out laughing with the "don't want no short tamale man" 🤣😭🤣 thank you Max!! I knew you had that kinda humor and we are the same age!!
Do you really think we're going to resist an episode about chocolate?
I mean... 🤣
Do it
Do it
Do it
Do it!
@@TastingHistory *Palpatine voice* Do it...
+1
Its awesome how much he seems to appreciate his in-laws Mexican culture. His Spanish is quite impressive as well.
This does put a smile on my face.
Jokes set aside, I don't think anyone is disappointed by this episode.
One of my childhood memories was helping my uncle at my grandmas house in Mexico, to grind some corn for making masa. Did it by hand! Or by foot, I should say, as you had to walk in circles to push a wooden plank that spun the grinder.
That's beautiful. We all need more attachment to the food we eat.
I love that you dive into different cultures and teach me things I didn't even know about my own. You are the only channel I have actually felt the need to show to other people I asked my friends to check you out even though I never do that and they seemed to love you too keep up the great work man
Came here early in hopes you'd see this, I'm so glad you've blown up dude and you're so wholesome! Thank you for putting consistently great content out!
Thank you so much! I appreciate that.
Your pronunciation is amazing. Thank you!!!! It's so nice to hear words pronounced correctly. Talking about tamales is like discussing BBQ, it's just a fight waiting to happen. Un beso y abrazo de Texas!!!!
Thank you 😊
So if this is a traditional Native dish I wonder what the original name for them would be because Tamale is a European word
Isn't that the truth, Sandra Esparza! We do love our tamales!
My family used to make tamales for Christmas Eve, although we have no South American ancestry AT ALL. we’re actually Scandinavian- but my grandpa used to tell the story of during the Spanish-American war, the soilders stopped for Xmas and shared tamales. They’re some of my favorites now.
Mesoamerica is what Mexico is today and Mexico is in North America.
Same!
Man this guy is nailing pronunciation after pronunciation.
His soon to be mother in law threatens him with la chancla if he messes up!
But the singular for tamales is tamal, not tamale
except Quetzalcoátl, he pronounced it like the name of a lovecraftian horror
As a South TX boi, tamales and Xmas just go together.
Nothing beats fresh tamales in cold weather. Pork (shoulder), or cheese & jalapenos were always my favorite.
Very cool to see the ancient version be so close to the ones I still enjoy today.
"I miss the lard." Truer words were never spoken.
Seriously
It doesn't matter what you prefer when you are recreating history. I respect and enjoy the fact the length you have gone to be as accurate as possible.
This is quickly becoming one of my favorite channels. Wait a second...is it already my favorite channel??
Color this corn smut surprised!
Ha! Corn smut 🤣
Oh. And thank you.
The Xocolatl drink is a great idea, especially at this time of year. Go for it. Good work here too.
It was hot water, cruched cocoa beans and chilli.
As someone who lives in Nebraska, I can't believe I never heard that someone got axed in the head in Omaha over Tamales
Well, food in Mexico does have a knack for starting wars... Ever heard of “la guerra de los pasteles”?
So many things I like about your videos. To name a few: the historical information and research using original source materials, consistency of format, the humor, the Pokemen, your references to (pop) culture with just the right amount of nerdiness, your efforts to pronounce words authentically and your wonderful vocabulary. Just to name a few…..
I miss when we would make tamales. We had an assembly line of family filling, wrapping, filling, wrapping etc. And would make so many that we needed a (clean) paint bucket, and a gigantic paint mixer for the masa/lard.
Same here, back in the 1960s. Have never found any as good as my abuelita’s, ever.
I love how diverse the content is on this channel. You can literally travel to any place/time in the world with Max. ♥️
Since we can’t travel anywhere right now, it’s a close second 🤣
We may not be able to physically travel right now, but time travel like this is always equally available.
@@TastingHistory that's a good point 🤷🏼♀️ 😁
@@ragnkja haha, good point
I'm surprised and gratified that you mentioned Yolanda Sandoval, especially in the correct context.
What I recall being taught growing up in Northeastern New Mexico is boiling pork shoulder with onion, garlic and a few dried chiles then using the fat from the surface of the broth plus some of the broth to moisten the masa. The pork was shredded and seasoned with salt and liberal amounts of red chile as filling.
My great grandmother would tell us that she used to make some out of chapulines (crickets).
Those are bomb!
Yeah.
They can be made with crickets, but those are "grillos".
"Chapulines" are grasshoppers/Locust.
I love chapulines - I always describe the flavour to people as something akin to a boca burger and pupusas stuffed with frijoles and chapulines is a special treat in El Salvador
too bad we have such stigma and cultural aversion to eating insects in the united states, its an insanely ethical/practical/sustainable way to get protein and other nutrients.
I also heard of axolotl tamales, but I'm certain those are illegal nowadays...
Chapulines are amazing, but surprisingly expensive, at least when I ate them for the first time.
I would enjoy an episode that includes the history of chocolate. How to make the Aztec version of hot chocolate would be very interesting.
It sounds as if tamales can be made with just about anything, as long as there is either maze or beans to glue the filling together.
"Would you like to know about the history of chocolate?" ...Yes. Yes I would.
My step dad's friends always sell tamales around Christmas time so we stock the freezer up every year and they are so incredible. I've never brought myself to have restaurant or prepared tamales because I know they won't be able to compete with the real thing.