[virgil283]

Good article Wizkid....It is mysterious the number of tamale joints up the Mississippi into TN. I've tried a number of tamales from different regions of Mexico which vary widely. Some are the familiar tubular shape and some are formed like a little pumpkin. Also one man here has a Cuban tamale where the meat is mixed with the masa. However the are mild and need Tabasco. The hot tamale of this region of MS. are spicy, requiring a cold drink along side and after dinner mints later [i.e. Tums]

[pallmallman]

I know you’re right about tamales having to be spicy, but man...I love Cuban food..no it isn’t hot and spicy, rather they tend to use garlic and olive oil...like Italian food ina way.