Tamales

 (Acbc65) wrote:>
>When I was a little kid in the San Francisco bay area, my folks used to take
>me
>for mexican food to what were known in those days as "Tamale Parlors." Now
>they're called Mexican Restaurants! But what happened to the tamales? Many
>Mexican restaurants don't serve them at all. If they do, they're made in a
>"short-cut" way with the sauce and filling cooked in a lump of masa.
>Sometimes
>there's a single "token" corn husk. I'm looking for tamales the way they used
>to be made: filling inside corn husks, followed by a thin layer of masa
>inside
>more corn husks, surrounded by another layer of masa, more corn husks, etc.
>Good ones would typically have three or more layers of husk/masa. They're a
>wonderful eating experience. You open up those layers and expose the dry,
>somewhat flaky masa which you can then dip into the sauce/filling. Yummy!
>Does
>anybody know of a restaurant which serves tamales made like that?
>Desperate for tamales.

Well, I never order tamales when eating in a Mexican restaurant because I get my fill by ordering them by the dozen from a little store front tamale house here  in Dallas.  I buy mine from LaPopular but I know that there are others here.  They don't  offer much in the way of restaurant seating or service but they do make the wonderful type of tamales of which you speak, plus a few other Mexican specialties to go.

Celine