What does Christmastime taste like? For many of us, that’s an easy question to answer as we think back upon food traditions from childhood and the dishes we cook for our loved ones now. But the answer depends, of course, upon whom you’re talking to.
For Sarah Canul, a Seattle-area chef (and former cooking-school colleague of mine) with Mexican-American roots, one obvious answer is tamales.
As she prepared to lead one final December tamale-making class recently, she took a break to talk a little about what the tradition means to her—and offer her own tasty recipes for those eager to roll up their sleeves and stage their own tamale-making gathering, or tamalada.
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