1 00:00:09,160 --> 00:00:11,600 Speaker 1: Hello, and welcome to Savior, a protection of iHeartRadio. I'm 2 00:00:11,600 --> 00:00:12,360 Speaker 1: Annie Reese and. 3 00:00:12,280 --> 00:00:15,080 Speaker 2: I'm Lauren Vogelbaum, and today we have a classic episode 4 00:00:15,120 --> 00:00:17,919 Speaker 2: for you about Tamale's. Yes. 5 00:00:19,640 --> 00:00:25,680 Speaker 1: Yes, I'm actually hoping some Tamalas are in my future. 6 00:00:26,720 --> 00:00:31,240 Speaker 2: Well okay, So, as of the original, the original recording 7 00:00:31,240 --> 00:00:34,560 Speaker 2: of this in April of twenty eighteen, you had never 8 00:00:34,640 --> 00:00:35,120 Speaker 2: had one. 9 00:00:35,960 --> 00:00:40,599 Speaker 1: No, but I that was an episode where I knew 10 00:00:40,920 --> 00:00:44,000 Speaker 1: this could not go on. And I did get some 11 00:00:45,280 --> 00:00:48,519 Speaker 1: pretty quickly after that, and since then, I've had several 12 00:00:48,560 --> 00:00:51,040 Speaker 1: around the city. It's something when I see on a menu, 13 00:00:51,080 --> 00:00:52,320 Speaker 1: I'm like, probably gonna. 14 00:00:52,120 --> 00:00:53,840 Speaker 3: Get, Probably should order that. Yeah. 15 00:00:54,080 --> 00:00:57,640 Speaker 1: Yeah, And I love them. I adore them so good. 16 00:00:57,680 --> 00:01:00,840 Speaker 1: We had a really good one in Vegas. 17 00:01:01,120 --> 00:01:01,360 Speaker 3: Yeah. 18 00:01:01,440 --> 00:01:06,320 Speaker 2: Yeah, that chef Sarah made. Yeah, that was so nice. 19 00:01:06,480 --> 00:01:07,399 Speaker 3: Oh my gosh. 20 00:01:07,440 --> 00:01:09,360 Speaker 1: So I've had one recently, But that won't stop me 21 00:01:10,600 --> 00:01:14,120 Speaker 1: because there's a restaurant. Lauren and I are going on 22 00:01:14,240 --> 00:01:20,400 Speaker 1: very different Choose your an Adventure journeys. Lauren moving, and 23 00:01:20,440 --> 00:01:23,840 Speaker 1: I'm going to a very nerdy thing the downtown Atlanta. 24 00:01:25,680 --> 00:01:28,080 Speaker 1: Laurence cat is contributing to this outline. As we speaks, 25 00:01:28,680 --> 00:01:32,760 Speaker 1: he is Yeah, he's helping. Yes, but there's a restaurant 26 00:01:32,800 --> 00:01:36,480 Speaker 1: in downtown Atlanta that consistently has some tamala's. 27 00:01:36,000 --> 00:01:36,560 Speaker 3: On their menu. 28 00:01:37,560 --> 00:01:40,480 Speaker 1: Usually go every year, so I'm very much looking forward 29 00:01:40,520 --> 00:01:42,400 Speaker 1: to it. So this classic. When you suggested it, I 30 00:01:42,440 --> 00:01:43,680 Speaker 1: was like, yes. 31 00:01:43,600 --> 00:01:52,080 Speaker 2: Perfect, perfect timing. Yeah, well yeah, I speaking of timing, 32 00:01:52,120 --> 00:01:56,360 Speaker 2: I suppose let's see a couple couple of news updates. 33 00:01:57,480 --> 00:02:00,000 Speaker 2: Some Trader Joe's black bean tomalis have just been recalled 34 00:02:00,320 --> 00:02:04,000 Speaker 2: for having milk components but no milk allergy warning on 35 00:02:04,360 --> 00:02:07,200 Speaker 2: the labels. So if that applies to you, you know, 36 00:02:07,280 --> 00:02:09,800 Speaker 2: allow it to apply. Do with that as you will. 37 00:02:11,200 --> 00:02:14,800 Speaker 2: And also Vegas just announced that they are going to 38 00:02:14,960 --> 00:02:18,680 Speaker 2: be hosting a Tamales and Mariachi festival on December second 39 00:02:18,760 --> 00:02:22,680 Speaker 2: this year. So if you have the opportunity to go 40 00:02:22,760 --> 00:02:25,200 Speaker 2: check that out, I want you to and I want 41 00:02:25,200 --> 00:02:26,160 Speaker 2: you to report back in. 42 00:02:27,520 --> 00:02:28,639 Speaker 3: Yes, please do. 43 00:02:29,040 --> 00:02:33,000 Speaker 1: And I've heard from you listeners about some some tomales 44 00:02:33,080 --> 00:02:34,600 Speaker 1: and your recipe, so that's amazing. 45 00:02:35,000 --> 00:02:38,960 Speaker 3: Keep that coming, oh oh always literally always. 46 00:02:38,800 --> 00:02:43,720 Speaker 1: Oh please, But I suppose we should let past Annie 47 00:02:43,720 --> 00:02:45,040 Speaker 1: and Lauren take it away. 48 00:02:45,560 --> 00:02:59,040 Speaker 4: Yeah, hello, and welcome to food Stuff. 49 00:02:59,080 --> 00:02:59,920 Speaker 3: I'm Annie reve. 50 00:03:00,160 --> 00:03:04,279 Speaker 2: I'm Lauren Folkebaum, and today we're talking about Tomlly's. 51 00:03:05,000 --> 00:03:10,440 Speaker 1: Yes, I, unfortunately, to my shame, have never had a tomaly. 52 00:03:10,720 --> 00:03:12,239 Speaker 2: Oh they're delicious. 53 00:03:12,520 --> 00:03:15,760 Speaker 1: Yeah. I had to listen to a three minute conversation 54 00:03:16,280 --> 00:03:19,240 Speaker 1: between Lauren and Dylan before we started recording this about 55 00:03:19,280 --> 00:03:23,840 Speaker 1: how delicious they were. Okay, it's getting angrier and angrier, al. 56 00:03:24,120 --> 00:03:27,160 Speaker 2: But we're gonna We're gonna rectify it. Yes, help is 57 00:03:27,200 --> 00:03:29,560 Speaker 2: on the way. Help is on the way, not like today, 58 00:03:29,680 --> 00:03:30,320 Speaker 2: but soon. 59 00:03:30,800 --> 00:03:31,360 Speaker 3: Absolutely. 60 00:03:31,440 --> 00:03:34,440 Speaker 1: And doing the research on this one, I got a 61 00:03:34,480 --> 00:03:37,720 Speaker 1: craving for something I've never had, a very strong craving. 62 00:03:37,840 --> 00:03:40,280 Speaker 1: I knew immediately I'm going to have to go get 63 00:03:40,320 --> 00:03:43,240 Speaker 1: some of these. Yeah, probably a lot of them, a lot. 64 00:03:43,360 --> 00:03:45,000 Speaker 2: Like every day and for the rest of your life. 65 00:03:45,080 --> 00:03:48,880 Speaker 3: Yes, oh boy, that sounds fun. 66 00:03:50,360 --> 00:03:53,960 Speaker 1: So Lauren, let's start with a nineteen oh nine song 67 00:03:54,640 --> 00:03:56,360 Speaker 1: that you didn't know that's where this was going, did 68 00:03:56,360 --> 00:04:01,120 Speaker 1: you listeners by Herbert Ingram. Yes, I'm not gonna sing it, 69 00:04:01,440 --> 00:04:05,680 Speaker 1: and you'll thank me for that. It goes hot tomaly 70 00:04:05,760 --> 00:04:09,200 Speaker 1: wrapped in corn so neat, hot tomaly made of chicken meat. 71 00:04:09,520 --> 00:04:12,680 Speaker 1: Hot tomaly makes you feel so jolly and gay. That's 72 00:04:12,760 --> 00:04:16,000 Speaker 1: why I say, buy a hot tamat out of a 73 00:04:16,080 --> 00:04:19,800 Speaker 1: steaming pot. While they are nice and hot, you'll get 74 00:04:19,800 --> 00:04:20,560 Speaker 1: the best ie gun. 75 00:04:21,200 --> 00:04:25,640 Speaker 2: Hot tamal is rapping corn, Funny, hot damala is made 76 00:04:25,680 --> 00:04:26,640 Speaker 2: a chick in meat. 77 00:04:27,440 --> 00:04:28,640 Speaker 1: Hot mamal is. 78 00:04:28,560 --> 00:04:32,320 Speaker 2: Making you feel from jolliam gay. That's why I think 79 00:04:33,440 --> 00:04:33,760 Speaker 2: there are. 80 00:04:33,720 --> 00:04:34,840 Speaker 3: A lot of songs about tomaly's. 81 00:04:34,839 --> 00:04:38,560 Speaker 2: Actually there's a bunch of early twentieth like early twentieth 82 00:04:38,600 --> 00:04:42,679 Speaker 2: century jazz and blue songs about tomali's. I had no idea. 83 00:04:42,960 --> 00:04:47,560 Speaker 1: I didn't either, but as how delicious they sound, I 84 00:04:47,560 --> 00:04:51,279 Speaker 1: would sing about them too, speaking. 85 00:04:50,880 --> 00:04:53,360 Speaker 3: Of oh what are they? 86 00:04:53,480 --> 00:04:58,359 Speaker 2: Oh? Other than tasty? Tamaley is a corn flour dough 87 00:04:58,440 --> 00:05:01,839 Speaker 2: formed into a sort of solid tube or rectangular cake, 88 00:05:02,080 --> 00:05:04,560 Speaker 2: frequently with a pre cooked filling of some kind in 89 00:05:04,600 --> 00:05:07,880 Speaker 2: the core, savory things like shredded chicken or pork, stewed 90 00:05:07,960 --> 00:05:11,160 Speaker 2: vegetables or cheese, or sweet ones made with fruit or chocolate, 91 00:05:11,520 --> 00:05:13,400 Speaker 2: and then the whole thing is wrapped up tight and 92 00:05:13,520 --> 00:05:17,599 Speaker 2: cooked by steaming or simmering. Tomalies are served warm that 93 00:05:17,720 --> 00:05:20,599 Speaker 2: can be eaten cold too, and the result it's sort 94 00:05:20,600 --> 00:05:24,760 Speaker 2: of like a corn dumpling, just pillowy and springing, almost 95 00:05:24,760 --> 00:05:29,640 Speaker 2: melt in your mouth, but really satisfying. I'm sure they are. 96 00:05:32,000 --> 00:05:35,000 Speaker 2: The dough can be seasoned with a stuff like savory 97 00:05:35,000 --> 00:05:38,720 Speaker 2: broth or spicy pepper oil or sweet molasses or coconut milk, 98 00:05:39,040 --> 00:05:41,559 Speaker 2: or if they're simmered instead of being steamed, the water 99 00:05:41,640 --> 00:05:43,280 Speaker 2: might be seasoned the way that you would do in 100 00:05:43,320 --> 00:05:45,719 Speaker 2: a southern boil, like a crawfish. 101 00:05:45,279 --> 00:05:46,360 Speaker 3: Boil or something like that. 102 00:05:46,600 --> 00:05:49,080 Speaker 2: Yeah, you can eat them for breakfast, lunch, or dinner. 103 00:05:49,080 --> 00:05:54,920 Speaker 2: The possibilities are endless and very extensively by region. There's 104 00:05:54,960 --> 00:05:57,400 Speaker 2: all kinds of traditions and preferences that have sprung up 105 00:05:57,440 --> 00:06:00,400 Speaker 2: based on whatever's available and popular in different areas. 106 00:06:00,680 --> 00:06:04,040 Speaker 1: Sure, yeah, sounds like you should eat them whenever you can. 107 00:06:04,680 --> 00:06:09,280 Speaker 2: However, you got yeah, I yes, the world agrees. The 108 00:06:09,279 --> 00:06:12,440 Speaker 2: cornflower that you use to make this dough is important. 109 00:06:12,520 --> 00:06:15,280 Speaker 2: But more on that in our science section later on. 110 00:06:15,640 --> 00:06:15,839 Speaker 3: Right. 111 00:06:16,880 --> 00:06:19,719 Speaker 1: The word tamale comes from the primary language spoken by 112 00:06:19,760 --> 00:06:22,440 Speaker 1: the Aztecs when their empire was at the peak of 113 00:06:22,480 --> 00:06:27,920 Speaker 1: its power, Though the Spanish it's from the Spanish word 114 00:06:28,600 --> 00:06:29,480 Speaker 1: am I getting that right? 115 00:06:29,800 --> 00:06:35,920 Speaker 2: Well? Yeah, well, it's from It's from the Nawatal word tamali, 116 00:06:36,920 --> 00:06:41,800 Speaker 2: meaning wrapped but that turned into the Spanish word ta mal, 117 00:06:42,480 --> 00:06:45,920 Speaker 2: which we kind of bastardized because the singular in Spanish 118 00:06:45,960 --> 00:06:49,800 Speaker 2: is tamal. Right, plurali is tamalis, and we're just like tamali. 119 00:06:50,120 --> 00:06:51,039 Speaker 2: That's a great word. 120 00:06:51,680 --> 00:06:54,719 Speaker 1: Yeah, I was very confused at first, like what, wait 121 00:06:54,760 --> 00:06:59,760 Speaker 1: a minute. Throughout Central America it had a variety of names, 122 00:06:59,760 --> 00:07:02,080 Speaker 1: but they all referred to basically the same thing, which 123 00:07:02,120 --> 00:07:04,720 Speaker 1: was a corn dough base wrapped in either a corn 124 00:07:04,800 --> 00:07:08,279 Speaker 1: husk or a banana leaf and then steamed. Right, And 125 00:07:08,400 --> 00:07:13,600 Speaker 1: apparently Chicago has a hot dog stand to Malay, also 126 00:07:13,640 --> 00:07:16,360 Speaker 1: sometimes called a corn roll, which is very different from 127 00:07:16,400 --> 00:07:18,080 Speaker 1: what we're talking about here. 128 00:07:18,080 --> 00:07:21,720 Speaker 2: Or like mostly different. They're cylinders of corn meal encasing 129 00:07:21,960 --> 00:07:25,800 Speaker 2: seasoned ground meat or maybe meat substitute, cooked in hot 130 00:07:25,800 --> 00:07:29,840 Speaker 2: dog carts steamer boxes along with the hot dogs. Yeah, 131 00:07:29,840 --> 00:07:32,560 Speaker 2: so like the ratio is a little bit different and 132 00:07:32,600 --> 00:07:33,880 Speaker 2: the texture is going to be different. 133 00:07:33,920 --> 00:07:38,840 Speaker 1: But right to all of the Chicago people, the Chicago 134 00:07:38,880 --> 00:07:41,679 Speaker 1: listeners who wrote in about that mysterious restaurant in Navy 135 00:07:41,680 --> 00:07:46,560 Speaker 1: Peer that I asked about in Tempe, confirm confirm about 136 00:07:46,640 --> 00:07:48,600 Speaker 1: the hot dog stands, maalows. 137 00:07:48,320 --> 00:07:50,240 Speaker 2: Yeah, yeah, tell us about them, Yes, have you had 138 00:07:50,240 --> 00:07:51,560 Speaker 2: the delicious send pictures? 139 00:07:51,640 --> 00:07:54,880 Speaker 1: Yes, absolutely, Okay, Okay, So if we look at how 140 00:07:54,920 --> 00:07:58,960 Speaker 1: tamalis are made, it can be a tad intimidating. 141 00:08:00,160 --> 00:08:01,760 Speaker 3: I looked at one recipe and was. 142 00:08:01,760 --> 00:08:07,240 Speaker 1: Like, nope, And it's not that it was necessarily difficult 143 00:08:07,960 --> 00:08:10,520 Speaker 1: and skill level, but there were a lot of steps. 144 00:08:10,080 --> 00:08:11,480 Speaker 3: A lot a lot of steps. 145 00:08:11,520 --> 00:08:14,080 Speaker 1: Oh yeah, one a recipe I saw I had one 146 00:08:14,160 --> 00:08:17,280 Speaker 1: hundred and twenty steps. Oh that's a lot of a 147 00:08:17,280 --> 00:08:19,840 Speaker 1: lot of instructions. Yes, I'm the type of person that 148 00:08:19,880 --> 00:08:22,560 Speaker 1: like accidentally skips a key thing. Oh yeah, when I'm 149 00:08:22,560 --> 00:08:24,560 Speaker 1: reading recipe, and then the whole thing's ruined. So if 150 00:08:24,600 --> 00:08:26,920 Speaker 1: I had one hundred and twenty of those to make 151 00:08:26,960 --> 00:08:28,360 Speaker 1: sure I didn't skip. 152 00:08:28,280 --> 00:08:30,720 Speaker 2: Your potential for failure is just yeah. 153 00:08:30,520 --> 00:08:35,960 Speaker 1: It's a lot greater because of this the difficulty. Similarly 154 00:08:35,960 --> 00:08:37,959 Speaker 1: to the dumpling traditions we talked about in our Lunar 155 00:08:38,000 --> 00:08:41,720 Speaker 1: New Year episode, tamalai's are often made in large quantities, 156 00:08:42,120 --> 00:08:44,320 Speaker 1: and the act of making them as a social one. 157 00:08:44,720 --> 00:08:46,840 Speaker 1: In fact, there's even a name for the social event 158 00:08:46,880 --> 00:08:49,480 Speaker 1: that is the making of tamales tom alatta. 159 00:08:49,880 --> 00:08:52,160 Speaker 2: Yeah, And I think traditionally this has been a woman 160 00:08:52,240 --> 00:08:54,760 Speaker 2: focused event, like a time for the women and girls 161 00:08:54,800 --> 00:08:57,559 Speaker 2: in a family to get together and catch up. But 162 00:08:57,960 --> 00:09:00,800 Speaker 2: now I think it's more common for men be involved too. 163 00:09:01,080 --> 00:09:02,080 Speaker 3: Yeah. 164 00:09:02,120 --> 00:09:05,320 Speaker 2: In a lot of cultures, Tamaley's are a comfort food, 165 00:09:05,440 --> 00:09:07,720 Speaker 2: like a serious, serious holiday treat. 166 00:09:08,000 --> 00:09:08,160 Speaker 3: Yeah. 167 00:09:08,400 --> 00:09:10,960 Speaker 1: Yeah, it definitely pops up a lot around the holidays. 168 00:09:11,000 --> 00:09:15,400 Speaker 1: And in Atlanta, two pretty famous restaurants make tamali's for 169 00:09:15,760 --> 00:09:20,600 Speaker 1: purchase around Christmas, Fox Brothers Barbecue and Takyia del Soul. 170 00:09:21,280 --> 00:09:23,200 Speaker 1: I think Takyria del Sol, the chef. 171 00:09:23,000 --> 00:09:23,959 Speaker 3: There won an award. 172 00:09:24,040 --> 00:09:26,640 Speaker 1: He won like the Tamalay Festival Award one year or something, 173 00:09:26,760 --> 00:09:30,719 Speaker 1: so I'm definitely gonna check that out next Christmas. 174 00:09:30,800 --> 00:09:31,000 Speaker 3: Yes. 175 00:09:31,800 --> 00:09:37,000 Speaker 1: The Guinness World record for longest tomali comes from twenty sixteen, Peru, 176 00:09:37,200 --> 00:09:41,240 Speaker 1: with a one hundred and thirty foot about forty meters 177 00:09:41,520 --> 00:09:46,559 Speaker 1: behemoth Tamala. The filling was about two hundred twenty pounds 178 00:09:46,600 --> 00:09:49,720 Speaker 1: of chicken, eighty eight pounds of boiled egg, four hundred 179 00:09:49,760 --> 00:09:52,480 Speaker 1: and forty pounds of roasted maize, and forty four pounds 180 00:09:52,480 --> 00:09:56,079 Speaker 1: of olives. It took two hundred and fifty people using 181 00:09:56,120 --> 00:09:58,360 Speaker 1: a one hundred and thirty one foot or forty meter 182 00:09:58,480 --> 00:10:02,160 Speaker 1: oven to make oh and eighty people to carry it 183 00:10:02,160 --> 00:10:03,000 Speaker 1: to the central plaza. 184 00:10:03,040 --> 00:10:04,080 Speaker 3: What if they had dropped it? 185 00:10:06,440 --> 00:10:12,439 Speaker 1: That same year, National Tamala Day was established in the US. 186 00:10:12,000 --> 00:10:15,640 Speaker 2: In terms of nutrition, a lot of tomales are made 187 00:10:15,640 --> 00:10:18,440 Speaker 2: with lard in the dough to keep the dough moist 188 00:10:18,480 --> 00:10:21,600 Speaker 2: and you know, make it tasty. Lard is nice. Yeah, 189 00:10:22,040 --> 00:10:25,080 Speaker 2: But this means that traditional tomales are pretty high in fat, 190 00:10:25,200 --> 00:10:29,000 Speaker 2: especially saturated fat, the bad kind effect. And they're usually 191 00:10:29,080 --> 00:10:31,720 Speaker 2: pretty high in sodium. But they're also high in protein, 192 00:10:31,800 --> 00:10:33,800 Speaker 2: especially if you've gotten meat or beans in the filling. 193 00:10:33,960 --> 00:10:36,680 Speaker 2: And they have a decent spread of vitamins and minerals, 194 00:10:36,720 --> 00:10:38,760 Speaker 2: so they will fill you up and keep you going. 195 00:10:39,000 --> 00:10:40,800 Speaker 2: But you know, maybe eat them with like a side 196 00:10:40,800 --> 00:10:44,320 Speaker 2: of vegetables. Yeah, maybe don't. Don't eat like twelve of 197 00:10:44,360 --> 00:10:48,400 Speaker 2: them in a setting, or do and live your life, y'all. 198 00:10:49,360 --> 00:10:51,760 Speaker 3: Well, give you the information, you decide what to do 199 00:10:51,880 --> 00:10:52,240 Speaker 3: with it. 200 00:10:54,080 --> 00:10:57,480 Speaker 2: And although although traditionally made at home, of course, there 201 00:10:57,559 --> 00:11:00,880 Speaker 2: is a market for packaged tomales, and it is on 202 00:11:00,920 --> 00:11:01,440 Speaker 2: the rise. 203 00:11:01,960 --> 00:11:02,719 Speaker 3: I'm sure it is. 204 00:11:03,360 --> 00:11:06,760 Speaker 1: M Yeah, I might have I might have thought about 205 00:11:06,760 --> 00:11:09,920 Speaker 1: going down that path. But you, Lauren, you said, don't 206 00:11:09,920 --> 00:11:12,120 Speaker 1: make your first don't you first one? 207 00:11:12,440 --> 00:11:12,680 Speaker 4: Yeah? 208 00:11:12,800 --> 00:11:17,079 Speaker 2: Or I mean you know, I don't know? Again, yes, 209 00:11:17,200 --> 00:11:19,640 Speaker 2: do you know? Do what you can with what's available 210 00:11:19,679 --> 00:11:23,200 Speaker 2: to you. If your first Tomali experiences is a microwave tomalay, 211 00:11:23,600 --> 00:11:24,640 Speaker 2: I'm not going to judge you. 212 00:11:25,679 --> 00:11:27,320 Speaker 1: It's good to know because I got to fix this 213 00:11:27,360 --> 00:11:29,000 Speaker 1: Tomali problems soon, you really do. 214 00:11:29,440 --> 00:11:31,800 Speaker 3: I'm going to give it a two week okay deadline? 215 00:11:31,920 --> 00:11:32,280 Speaker 3: All right? 216 00:11:32,720 --> 00:11:38,200 Speaker 1: Yeah, But now that we've established for the tamalay is, 217 00:11:39,160 --> 00:11:42,000 Speaker 1: let's let's go back in history and look at how 218 00:11:42,000 --> 00:11:42,800 Speaker 1: it came to be. 219 00:11:43,000 --> 00:11:46,079 Speaker 2: Oh, yes, in the way back. But first let's take 220 00:11:46,080 --> 00:11:58,480 Speaker 2: a quick break for a word from our sponsor, and 221 00:11:58,679 --> 00:12:02,360 Speaker 2: we're back. Thank you sponsor, sir, Yes, thank you. So 222 00:12:02,400 --> 00:12:05,040 Speaker 2: the history of the Tamalae may go back as far 223 00:12:05,120 --> 00:12:08,600 Speaker 2: as eight thousand BCE with the use of corn as 224 00:12:08,640 --> 00:12:12,120 Speaker 2: a food in meso America. By around six thousand BCE, 225 00:12:12,520 --> 00:12:15,600 Speaker 2: the peoples there had started to domesticate wild maize and 226 00:12:15,760 --> 00:12:19,880 Speaker 2: to make masa that's corn dough from that maze for 227 00:12:20,120 --> 00:12:21,800 Speaker 2: tortillas and other foods. 228 00:12:23,120 --> 00:12:25,840 Speaker 3: Yeah, so that's a pretty long time. 229 00:12:26,400 --> 00:12:29,840 Speaker 1: The creation myths of most of the civilizations living in 230 00:12:29,920 --> 00:12:33,160 Speaker 1: ancient Mexico, including the Mayans had to do with maize. 231 00:12:33,240 --> 00:12:35,640 Speaker 1: In the Mayan culture, the first humans were made of mud, 232 00:12:36,080 --> 00:12:38,959 Speaker 1: but they almost immediately dissolved. Oh, the second model of 233 00:12:39,040 --> 00:12:41,360 Speaker 1: humans were made of wood, but they were missing one 234 00:12:41,440 --> 00:12:46,760 Speaker 1: key thing, a soul husky little thing. The next iteration 235 00:12:46,800 --> 00:12:48,920 Speaker 1: of human was made of corn, and third times the 236 00:12:49,000 --> 00:12:50,680 Speaker 1: char vola humans. 237 00:12:50,880 --> 00:12:53,920 Speaker 3: As we note, ah, yeah, No one. 238 00:12:53,840 --> 00:12:56,839 Speaker 2: Is sure when the first tamale happened amidst all of this, 239 00:12:57,000 --> 00:13:00,400 Speaker 2: but it probably would have been steamed in a pit 240 00:13:00,559 --> 00:13:01,640 Speaker 2: dug into the ground. 241 00:13:02,320 --> 00:13:02,520 Speaker 3: Right. 242 00:13:03,360 --> 00:13:08,120 Speaker 1: And in these pre Columbian Central American societies, tamalis themselves 243 00:13:08,440 --> 00:13:11,680 Speaker 1: were used in rituals and in offerings to gods, specific 244 00:13:11,679 --> 00:13:13,840 Speaker 1: tomalis for specific gods too. 245 00:13:14,000 --> 00:13:16,640 Speaker 3: Right, I love this, I do do. The Lord of Fire. 246 00:13:16,440 --> 00:13:21,439 Speaker 1: Got shrimp tomales, the jaguar god got bean tomales. Interesting, 247 00:13:21,920 --> 00:13:27,680 Speaker 1: and the rain god got tamales with hoitlacoche corn fungus. Yeah, 248 00:13:28,120 --> 00:13:31,080 Speaker 1: human sacrifices to the god of death and rebirth came 249 00:13:31,120 --> 00:13:34,199 Speaker 1: with the side of honey and bean tomales. And fun 250 00:13:34,240 --> 00:13:37,640 Speaker 1: fact about this God of death and rebirth, he used 251 00:13:37,679 --> 00:13:41,640 Speaker 1: the blood from his own flayed skin to water the fields. 252 00:13:42,679 --> 00:13:44,839 Speaker 2: That's a that's an involved god. 253 00:13:45,080 --> 00:13:46,320 Speaker 3: He Yeah, he really is. 254 00:13:46,920 --> 00:13:50,320 Speaker 1: I mean he's getting a human sacrifice and honey and 255 00:13:50,360 --> 00:13:57,600 Speaker 1: bean tamale. Yeah. Then came the Spanish conquest. Some things 256 00:13:57,640 --> 00:14:00,600 Speaker 1: I read claimed tomali's were fed to as starving Cortez 257 00:14:00,640 --> 00:14:02,800 Speaker 1: and his crew. I feel like we've talked about what 258 00:14:03,400 --> 00:14:06,319 Speaker 1: was fed to Cortez and his crew on so many episodes, so. 259 00:14:06,440 --> 00:14:09,480 Speaker 2: Like an egregious number of times. Yeah, could be. 260 00:14:09,760 --> 00:14:10,080 Speaker 3: Could be. 261 00:14:11,520 --> 00:14:14,240 Speaker 1: The Spanish bought with them new cooking materials. Instead of 262 00:14:14,320 --> 00:14:17,480 Speaker 1: steaming and cooking pits, tamalays were now steamed in pots. 263 00:14:17,880 --> 00:14:20,440 Speaker 1: If the tamall stuck to the pot and steaming, the 264 00:14:20,520 --> 00:14:22,600 Speaker 1: Astecs saw that as good luck and that it would 265 00:14:22,600 --> 00:14:24,440 Speaker 1: grant protection during battle. 266 00:14:24,680 --> 00:14:26,880 Speaker 2: I read that it was considered bad luck, especially for 267 00:14:27,000 --> 00:14:29,280 Speaker 2: women to eat, because if they were pregnant. If they 268 00:14:29,280 --> 00:14:32,000 Speaker 2: were pregnant, the child might get stuck in their womb 269 00:14:32,360 --> 00:14:34,760 Speaker 2: the way that the tamale had gotten stuck to the pot. 270 00:14:35,000 --> 00:14:36,200 Speaker 3: Oh, definitely about that. 271 00:14:36,600 --> 00:14:40,320 Speaker 2: So, but the source of this information is not super clear. 272 00:14:40,480 --> 00:14:42,480 Speaker 2: I kind of I kind of like read it on 273 00:14:42,520 --> 00:14:45,440 Speaker 2: the internet. I read a lot of things on the 274 00:14:45,440 --> 00:14:48,640 Speaker 2: internet that I feel pretty good about, but this one 275 00:14:48,760 --> 00:14:50,520 Speaker 2: was not. So it was a little bit shaky, So 276 00:14:50,640 --> 00:14:54,240 Speaker 2: I guess assess any stuck tomales individually and at your 277 00:14:54,280 --> 00:14:56,160 Speaker 2: own risk is the only advice I can give. 278 00:14:56,360 --> 00:15:00,520 Speaker 1: Yes, food stuff disclaimer of the episode speak to the 279 00:15:01,040 --> 00:15:02,320 Speaker 1: luck of your tamale. 280 00:15:03,680 --> 00:15:07,080 Speaker 2: The Spanish also brought with them pigs, leading eventually to 281 00:15:07,200 --> 00:15:10,320 Speaker 2: the inclusion of lard in the dough. Before this time, 282 00:15:10,360 --> 00:15:14,280 Speaker 2: it's unlikely that recipes for tamalays included much, if any fat, 283 00:15:14,720 --> 00:15:16,760 Speaker 2: but going forward it would become traditional. 284 00:15:16,920 --> 00:15:20,760 Speaker 1: Mm hmm. And speaking of traditional, as Catholicism spread, the 285 00:15:20,800 --> 00:15:24,760 Speaker 1: tamale was repurposed to fit into Christian festivals and celebration, 286 00:15:25,440 --> 00:15:27,800 Speaker 1: and that's why to this day tamalas are eaten around 287 00:15:27,880 --> 00:15:31,360 Speaker 1: Christmas among Latino populations of the Americas, and for other 288 00:15:31,440 --> 00:15:34,880 Speaker 1: holidays like Candelaria. 289 00:15:34,000 --> 00:15:36,320 Speaker 2: Which is a Catholic holiday that happens to align with 290 00:15:36,360 --> 00:15:37,280 Speaker 2: the Aztec New Year. 291 00:15:37,280 --> 00:15:40,920 Speaker 1: Oh it happens too, or whit Sunday, which is actually 292 00:15:40,920 --> 00:15:42,840 Speaker 1: coming up in a month or so, I think from 293 00:15:42,840 --> 00:15:43,760 Speaker 1: when we're recording this. 294 00:15:43,920 --> 00:15:46,080 Speaker 3: Oh okay soon. Yeah. 295 00:15:46,240 --> 00:15:49,800 Speaker 1: During this time, the tamale diversified depending on the resources 296 00:15:49,840 --> 00:15:52,800 Speaker 1: available in the area that was being made. As far 297 00:15:52,840 --> 00:15:55,480 Speaker 1: as the wrappings went, you could find appliable. Tree bark 298 00:15:55,600 --> 00:15:58,280 Speaker 1: or banana leaves are even sometimes fabric as well as 299 00:15:58,280 --> 00:16:01,840 Speaker 1: the corn husk that's common today. Recipes were passed down 300 00:16:01,880 --> 00:16:07,200 Speaker 1: from generation to generation, and typically they were made by women. Simultaneously, 301 00:16:07,200 --> 00:16:12,240 Speaker 1: Tamalis became associated with poverty, so their popularity diminished, and 302 00:16:12,280 --> 00:16:15,280 Speaker 1: this association lasted quite a long time. A book about 303 00:16:15,320 --> 00:16:17,880 Speaker 1: Mexican crime written by a lawyer and published in nineteen 304 00:16:17,920 --> 00:16:22,840 Speaker 1: oh one called tamale's quote abominable folk pastry. 305 00:16:23,160 --> 00:16:26,360 Speaker 3: Uh yeah, abominable, abominable. 306 00:16:27,040 --> 00:16:30,440 Speaker 1: This poor outlook on Tamala's didn't really change until after 307 00:16:30,560 --> 00:16:35,320 Speaker 1: the Mexican Revolution. Tamalai's arrived in the US via cities 308 00:16:35,400 --> 00:16:38,400 Speaker 1: like San Antonio or Los Angeles, at least by the 309 00:16:38,480 --> 00:16:42,880 Speaker 1: eighteen seventies, when the La City Council was attempting to 310 00:16:42,920 --> 00:16:47,880 Speaker 1: outlaw tamale push carts and wagons woo yeah. They were 311 00:16:47,960 --> 00:16:51,479 Speaker 1: a part of the eighteen ninety three World's Columbian Exposition 312 00:16:51,640 --> 00:16:54,600 Speaker 1: in Chicago, and around the same time in the nineteen hundreds, 313 00:16:55,160 --> 00:16:59,000 Speaker 1: Mexican migrants brought Tamali traditions up with them through the 314 00:16:59,040 --> 00:17:03,760 Speaker 1: Mississippi Delta and or they were brought back with soldiers 315 00:17:03,920 --> 00:17:05,880 Speaker 1: as they came back from the US Mexican War. 316 00:17:06,200 --> 00:17:07,720 Speaker 3: Probably that first thing, though, Yeah. 317 00:17:08,280 --> 00:17:10,040 Speaker 1: As a lot of black people moved out of the 318 00:17:10,080 --> 00:17:13,560 Speaker 1: South for more opportunity in the urban north, more Mexican 319 00:17:13,600 --> 00:17:16,159 Speaker 1: workers arrived to work in the cotton fields of the South. 320 00:17:16,840 --> 00:17:20,560 Speaker 1: The Mexican workers shared tamali recipes with the African American 321 00:17:20,600 --> 00:17:24,200 Speaker 1: workers in the area, and from this a regional variation 322 00:17:24,359 --> 00:17:26,760 Speaker 1: emerged of the tamali. The main difference is that instead 323 00:17:26,760 --> 00:17:31,680 Speaker 1: of steaming, the Mississippi Delta version are simmered in a spicy, 324 00:17:31,680 --> 00:17:35,920 Speaker 1: peppery liquid, and instead of masa that cornflower dough cormeal 325 00:17:36,080 --> 00:17:40,600 Speaker 1: was used. At first, they were only available in the 326 00:17:40,760 --> 00:17:43,840 Speaker 1: area in the winter, the off season for the workers, 327 00:17:43,880 --> 00:17:46,880 Speaker 1: and usually sold off of carts located on street corners 328 00:17:47,160 --> 00:17:50,720 Speaker 1: where the vendor, the malli man as he was called, 329 00:17:50,960 --> 00:17:55,359 Speaker 1: would shout hot tamales. At one time, these carts were 330 00:17:55,400 --> 00:17:57,720 Speaker 1: as commonplace as gas stations. 331 00:17:57,400 --> 00:18:00,959 Speaker 2: And gas stations in the region also frequently how tomaly vendors. 332 00:18:00,960 --> 00:18:03,960 Speaker 2: To this day, Yeah, By nineteen twenty eight, these hot 333 00:18:03,960 --> 00:18:07,040 Speaker 2: tamales were a staple for folks of all backgrounds in 334 00:18:07,040 --> 00:18:10,160 Speaker 2: the South. That is when a cookbook called Southern Cooking 335 00:18:10,200 --> 00:18:12,200 Speaker 2: by a white woman by the name of Henrietta Dull 336 00:18:12,480 --> 00:18:15,480 Speaker 2: was first published, including a recipe for hot tomales. 337 00:18:16,119 --> 00:18:20,720 Speaker 1: In July nineteen thirty seven, blues musician Robert Johnson released 338 00:18:20,920 --> 00:18:25,160 Speaker 1: They're Red Hot about Hot Tomalaes. The Red Hot Chili 339 00:18:25,200 --> 00:18:28,320 Speaker 1: Peppers would go on to cover it on their nineteen 340 00:18:28,359 --> 00:18:32,160 Speaker 1: ninety one album And I believe it's on rock band Oh, 341 00:18:32,200 --> 00:18:38,200 Speaker 1: I think so vague memories of singing very quick lyrics 342 00:18:38,320 --> 00:18:42,560 Speaker 1: about tomalways. I was always the singer in my rock 343 00:18:42,600 --> 00:18:46,800 Speaker 1: band me too frequently. It was funny because I could 344 00:18:46,800 --> 00:18:49,439 Speaker 1: play the guitar, but I couldn't play the rock band guitar, 345 00:18:49,840 --> 00:18:50,760 Speaker 1: A different. 346 00:18:50,400 --> 00:18:51,560 Speaker 3: Thing totally how it goes. 347 00:18:51,720 --> 00:18:55,879 Speaker 1: Yes, Eventually, the hot tamales were offered all year round, 348 00:18:55,960 --> 00:18:58,520 Speaker 1: and it's still a food tradition of the region, including 349 00:18:58,600 --> 00:19:01,040 Speaker 1: a Delta Hot Tomale festival, oh. 350 00:19:00,920 --> 00:19:03,600 Speaker 2: Which which must be the thing that the Tabria de 351 00:19:03,720 --> 00:19:06,639 Speaker 2: sa won I believe though. Yeah, yeah, That festival is 352 00:19:06,640 --> 00:19:10,399 Speaker 2: the second Saturday of every October in Greenville, Mississippi. If 353 00:19:10,440 --> 00:19:12,840 Speaker 2: you're looking for something to do that weekend, oh man, 354 00:19:13,760 --> 00:19:16,359 Speaker 2: But apparently get your hotel rooms early because they've sold 355 00:19:16,400 --> 00:19:18,600 Speaker 2: they like sell the whole town sales out by September. 356 00:19:19,240 --> 00:19:23,360 Speaker 3: I mean a hot Tamale festival, right, of course. 357 00:19:23,880 --> 00:19:27,960 Speaker 2: These Delta Tamalis may explain that Chicago hot dog cart 358 00:19:28,000 --> 00:19:32,439 Speaker 2: tamale though, because as Black Southerners continued immigrating to the 359 00:19:32,480 --> 00:19:35,160 Speaker 2: North throughout the middle chunk of the twentieth century, they 360 00:19:35,160 --> 00:19:37,800 Speaker 2: brought with them food traditions like fried chicken, as we 361 00:19:37,880 --> 00:19:42,439 Speaker 2: mentioned in our fried Chicken episode, and perhaps these altered tamali's. 362 00:19:42,800 --> 00:19:49,639 Speaker 1: Perhaps in nineteen eleven, that's allegedly when the first written 363 00:19:49,680 --> 00:19:51,800 Speaker 1: reference to tamale pie appeared. 364 00:19:51,840 --> 00:19:53,399 Speaker 3: Have you ever heard of tamale pie? 365 00:19:53,480 --> 00:19:53,600 Speaker 2: Oh? 366 00:19:53,680 --> 00:19:56,479 Speaker 1: Yeah, okay, okay, I'm just making sure there's this thing 367 00:19:56,480 --> 00:19:57,119 Speaker 1: people know about. 368 00:19:57,200 --> 00:19:59,639 Speaker 2: I assumed it. I think it's a Midwestern thing, okay. 369 00:20:00,600 --> 00:20:04,280 Speaker 1: But the term was definitely around by World War One. 370 00:20:04,400 --> 00:20:06,800 Speaker 1: A tamali pie, for those of you don't know like me, 371 00:20:07,440 --> 00:20:09,720 Speaker 1: is a meat pie or a cast role that has 372 00:20:09,760 --> 00:20:14,199 Speaker 1: a cornal crust and layers of tamalay type fillings. Although 373 00:20:14,200 --> 00:20:17,359 Speaker 1: they grew popular when women were urged to conserve meat 374 00:20:17,520 --> 00:20:20,159 Speaker 1: during the rations of World War Two, so many of 375 00:20:20,200 --> 00:20:21,639 Speaker 1: the first recipes were meatless. 376 00:20:22,240 --> 00:20:24,440 Speaker 2: But these days, I think ground beef is pretty omnipresent 377 00:20:24,560 --> 00:20:26,560 Speaker 2: in the midwestern Tamali pie. 378 00:20:26,440 --> 00:20:30,439 Speaker 3: The Tamali pie, and that is the Tamalae history. 379 00:20:30,720 --> 00:20:32,960 Speaker 2: Yeah, that brings us more or less to the culture 380 00:20:33,320 --> 00:20:34,520 Speaker 2: of Tamalas today. 381 00:20:34,720 --> 00:20:35,040 Speaker 3: It does. 382 00:20:35,440 --> 00:20:38,960 Speaker 2: And I've got some really cool science for you about 383 00:20:39,000 --> 00:20:42,760 Speaker 2: Tamale's Tamali science. But first I've got one more quick 384 00:20:42,760 --> 00:20:44,880 Speaker 2: break for a word from our sponsor. 385 00:20:54,400 --> 00:21:00,240 Speaker 1: And we're back, Thank you sponsor. So warn yes, you 386 00:21:00,359 --> 00:21:02,000 Speaker 1: found some Tamali science. 387 00:21:02,080 --> 00:21:06,920 Speaker 2: Tamali science. Yeah, okay, there's some serious science to tomales 388 00:21:06,960 --> 00:21:10,160 Speaker 2: because of the way that the corn flour is made, 389 00:21:10,320 --> 00:21:13,800 Speaker 2: the masa. Because you're not just using like regular ol 390 00:21:13,920 --> 00:21:16,960 Speaker 2: ground up bits of corn meal in Spanish that would 391 00:21:16,960 --> 00:21:20,720 Speaker 2: be a harina de maize flour from corn to make 392 00:21:20,800 --> 00:21:24,480 Speaker 2: tomales and tortillas and arippas and corn chips. You use 393 00:21:24,520 --> 00:21:28,520 Speaker 2: masa or masa harna meaning dough or dough flour. Masa 394 00:21:28,600 --> 00:21:30,880 Speaker 2: is still made from corn, but it's corn that's been 395 00:21:30,920 --> 00:21:36,760 Speaker 2: treated in a process called Niche tomalization Niche tomalization Niche tomalization, 396 00:21:37,480 --> 00:21:40,359 Speaker 2: so that the field corn used to make masa is 397 00:21:40,400 --> 00:21:42,440 Speaker 2: not as tender as the sweet corn that we would 398 00:21:42,440 --> 00:21:45,400 Speaker 2: eat right off the ear. That the holes or endosperms 399 00:21:45,440 --> 00:21:48,120 Speaker 2: of its kernels are tough and too fibrous to make 400 00:21:48,160 --> 00:21:52,439 Speaker 2: for good dough. So before corn from masa is ground 401 00:21:52,520 --> 00:21:55,719 Speaker 2: down into flour, you want to dehullet, which is in 402 00:21:55,760 --> 00:21:59,359 Speaker 2: itself a tough problem because the hull is just really 403 00:21:59,400 --> 00:22:03,240 Speaker 2: stuck on there. So you simmer your corn kernels in water, 404 00:22:03,720 --> 00:22:05,679 Speaker 2: and the key is that you treat the water with 405 00:22:05,720 --> 00:22:09,639 Speaker 2: an alkalizer, usually lime or lie or lime, the mineral, 406 00:22:09,680 --> 00:22:11,879 Speaker 2: not the citrus. Back in the day, folks might have 407 00:22:11,960 --> 00:22:14,600 Speaker 2: used wood ash or oyster shells in their cooking water, 408 00:22:14,760 --> 00:22:16,320 Speaker 2: but these days you can just get the chemical. 409 00:22:16,480 --> 00:22:17,000 Speaker 3: Yeah. 410 00:22:17,160 --> 00:22:19,280 Speaker 2: So the heat and water soften the hole, and the 411 00:22:19,359 --> 00:22:23,240 Speaker 2: alkalinity starts breaking down the tissue of the kernel underneath, 412 00:22:23,280 --> 00:22:26,359 Speaker 2: which unsticks the hole from the rest of the kernel. 413 00:22:26,680 --> 00:22:29,280 Speaker 2: You can then rub or wash the holes off, and 414 00:22:29,400 --> 00:22:31,600 Speaker 2: the treated kernels that you are left with will be 415 00:22:31,760 --> 00:22:35,280 Speaker 2: big and porous and less tough and thus easier to 416 00:22:35,320 --> 00:22:40,800 Speaker 2: grind up. This is hominy, oh, by the way, the 417 00:22:40,960 --> 00:22:44,520 Speaker 2: Nawatal word for which was nesch tomali, which became the 418 00:22:44,560 --> 00:22:48,080 Speaker 2: Spanish niche to mal. In the American South, hominy is 419 00:22:48,119 --> 00:22:51,359 Speaker 2: what's ground up to make grits and how many is 420 00:22:51,359 --> 00:22:53,520 Speaker 2: also the corn bits and pasole if you've ever had 421 00:22:53,560 --> 00:22:58,320 Speaker 2: a pisole stew soup. Also, a specific large kernel species 422 00:22:58,760 --> 00:23:02,680 Speaker 2: of corn is used to make the snack corn nuts from. 423 00:23:02,400 --> 00:23:08,120 Speaker 1: Oh my dad loves hominy. As a kid, I would 424 00:23:08,160 --> 00:23:10,760 Speaker 1: mention it sometimes in passing, and no one ever knew 425 00:23:10,800 --> 00:23:11,320 Speaker 1: what it was. 426 00:23:12,200 --> 00:23:17,560 Speaker 2: My grandmother kept like giant cans of hominy, but I 427 00:23:17,600 --> 00:23:21,199 Speaker 2: could like it was. It was sort of gooey almost 428 00:23:21,200 --> 00:23:23,560 Speaker 2: in texture, like like it was a little bit it's 429 00:23:23,560 --> 00:23:25,919 Speaker 2: supposed to be gelatinous. That's kind of the point, but 430 00:23:25,920 --> 00:23:28,800 Speaker 2: when it's canned, I don't know. It was always really 431 00:23:28,840 --> 00:23:30,320 Speaker 2: like bland and. 432 00:23:30,000 --> 00:23:35,199 Speaker 3: Uh just oozy face. Lauren is making it not a 433 00:23:35,200 --> 00:23:37,080 Speaker 3: good one. It was not not a good one. 434 00:23:37,200 --> 00:23:40,679 Speaker 2: So I grew up with this strong dislike for hominy. 435 00:23:40,760 --> 00:23:44,440 Speaker 2: But now I'm like, oh, it makes all the best foods, 436 00:23:45,200 --> 00:23:50,280 Speaker 2: good stuff. Okay, future episode, Yeah, back to back to 437 00:23:50,359 --> 00:23:53,840 Speaker 2: Molly's Yeah, because you know, so this is pretty cool. 438 00:23:54,880 --> 00:23:58,800 Speaker 2: But wait, there's more more more. It turns out that 439 00:23:58,840 --> 00:24:01,800 Speaker 2: this process, in breaking down the tissue of the corn 440 00:24:01,880 --> 00:24:05,200 Speaker 2: kernel a little bit, it makes nutrients like protein, calcium, 441 00:24:05,280 --> 00:24:08,600 Speaker 2: and niasin. That's vitamin B three more readily available for 442 00:24:08,680 --> 00:24:11,639 Speaker 2: us to digest when we eat it. It's also it 443 00:24:11,640 --> 00:24:15,199 Speaker 2: also converts some of corn's starches into dietary fiber, so 444 00:24:15,359 --> 00:24:19,520 Speaker 2: masa is more nutritious than plain old corn. Oo in 445 00:24:19,600 --> 00:24:23,680 Speaker 2: hominy too, and this process is what gives massa its stickiness. 446 00:24:24,520 --> 00:24:27,119 Speaker 2: The process messes with the structure of the starches in 447 00:24:27,200 --> 00:24:31,280 Speaker 2: the corn, gelatinizing them and releases some emulsifiers from the 448 00:24:31,280 --> 00:24:33,840 Speaker 2: tissue and adds some of that calcium into the mix, 449 00:24:33,960 --> 00:24:36,480 Speaker 2: meaning that when you grind the niche to modolized corn 450 00:24:36,600 --> 00:24:39,800 Speaker 2: down into flour, the particles are more willing to link 451 00:24:39,880 --> 00:24:40,520 Speaker 2: up with each other. 452 00:24:40,760 --> 00:24:43,439 Speaker 3: We'll want to be best buzzed. Yeah. Cool. 453 00:24:43,880 --> 00:24:46,840 Speaker 2: It can also reduce or destroy some of the toxins 454 00:24:46,840 --> 00:24:49,600 Speaker 2: that cantaminate corn infested with certain types of fungus. 455 00:24:49,640 --> 00:24:50,600 Speaker 3: Oh, that is pretty cool. 456 00:24:50,720 --> 00:24:54,520 Speaker 2: Yeah, And it changes the flavor a little bit Insitetimialization 457 00:24:54,760 --> 00:25:00,120 Speaker 2: creates compounds that can taste or smell like concord grapes, violets. 458 00:25:00,160 --> 00:25:04,280 Speaker 3: Spice graves, violets, and spice aw. 459 00:25:05,080 --> 00:25:07,760 Speaker 2: Masa arena is flour that's made like this and then 460 00:25:07,840 --> 00:25:10,880 Speaker 2: flash dried to preserve it. It can be made from white 461 00:25:11,000 --> 00:25:13,040 Speaker 2: or yellow corn and it's great as a thickener in 462 00:25:13,119 --> 00:25:15,760 Speaker 2: soups and stews. It's often available in grocery stores, and 463 00:25:15,760 --> 00:25:18,160 Speaker 2: if you've got a Central American market in your town, 464 00:25:18,320 --> 00:25:21,800 Speaker 2: they may carry massa preparada, which is prepared dough that's 465 00:25:21,840 --> 00:25:25,359 Speaker 2: freshly made and ready to be put to use. Ooh, 466 00:25:26,800 --> 00:25:29,520 Speaker 2: and this brings us more or less to the end 467 00:25:29,920 --> 00:25:33,480 Speaker 2: of our Tamalae episode and the end I know, but 468 00:25:33,480 --> 00:25:35,320 Speaker 2: but may I may I leave us with a little 469 00:25:35,320 --> 00:25:36,800 Speaker 2: bit of folk wisdom. 470 00:25:36,760 --> 00:25:38,040 Speaker 3: Please do Okay. 471 00:25:39,040 --> 00:25:43,200 Speaker 2: There's a saying in Mexico Pea too mal un tamalea 472 00:25:43,240 --> 00:25:48,320 Speaker 2: toto bien tembien, which translates to when everything sucks, have 473 00:25:48,400 --> 00:25:54,280 Speaker 2: a tamale when everything's good, do the same thing. Tamali's 474 00:25:54,280 --> 00:25:54,720 Speaker 2: are great. 475 00:25:55,560 --> 00:25:57,160 Speaker 3: I can get behind that, right. 476 00:25:58,720 --> 00:26:00,959 Speaker 2: I've also seen this saying with my as cal instead 477 00:26:00,960 --> 00:26:03,639 Speaker 2: of tamali's. Yeah, so I guess you know whatever works 478 00:26:03,640 --> 00:26:07,160 Speaker 2: for you. But I think both our fine pieces of advice. 479 00:26:07,320 --> 00:26:10,240 Speaker 1: Absolutely, I've been I didn't know this was a saying, 480 00:26:10,240 --> 00:26:14,119 Speaker 1: but I feel like I've been following it, not knowing. 481 00:26:15,840 --> 00:26:22,000 Speaker 1: Bad day, have some chocolate, Yeah, good day, have some chocolate, Yeah, 482 00:26:22,680 --> 00:26:23,400 Speaker 1: regular day. 483 00:26:24,080 --> 00:26:29,120 Speaker 3: You know what, probably chocolate chocolate. Yeah, hopefully. 484 00:26:29,240 --> 00:26:32,080 Speaker 1: I mean, I can't wait to try tomale, but who knows, 485 00:26:32,600 --> 00:26:36,200 Speaker 1: maybe I will be enjoying many and tomalay my day. 486 00:26:36,359 --> 00:26:37,760 Speaker 3: I hope so, I hope so. 487 00:26:42,200 --> 00:26:45,879 Speaker 1: And that brings us to the end of this classic episode. 488 00:26:45,960 --> 00:26:48,119 Speaker 1: We hope that you enjoyed it as much as we 489 00:26:48,240 --> 00:26:51,919 Speaker 1: enjoyed rerunning it. We hope that tamalis are in your future, 490 00:26:52,119 --> 00:26:53,040 Speaker 1: should you want them. 491 00:26:53,359 --> 00:26:56,679 Speaker 2: We hope that if your kat also loves getting on 492 00:26:56,720 --> 00:26:59,600 Speaker 2: your keyboard, that maybe he doesn't do it when you're 493 00:26:59,800 --> 00:27:02,200 Speaker 2: in the middle of a recording session right before you're 494 00:27:02,240 --> 00:27:04,080 Speaker 2: about to break down your studio and move to a 495 00:27:04,119 --> 00:27:04,560 Speaker 2: new house. 496 00:27:05,240 --> 00:27:05,800 Speaker 3: Yeah. 497 00:27:05,880 --> 00:27:10,879 Speaker 1: Well, I'm gonna I'm gonna try to decipher these random 498 00:27:10,920 --> 00:27:13,119 Speaker 1: possibly not random keystro. 499 00:27:12,920 --> 00:27:15,000 Speaker 2: Okay, yeah, so so what he added? What he added 500 00:27:15,040 --> 00:27:16,720 Speaker 2: to the outline because he went ahead and did it 501 00:27:16,720 --> 00:27:18,640 Speaker 2: while we were recording live, So I figured I should 502 00:27:18,640 --> 00:27:20,480 Speaker 2: go ahead and say it. I think that's a. 503 00:27:21,040 --> 00:27:21,359 Speaker 3: That's a. 504 00:27:22,680 --> 00:27:27,679 Speaker 2: Maybe it's a lowercase L dash zero P, left bracket, 505 00:27:27,760 --> 00:27:32,840 Speaker 2: left bracket. Then several several line several enters have been entered, 506 00:27:32,880 --> 00:27:37,000 Speaker 2: you know, several line breaks, then lowercase QA, capital W. 507 00:27:38,160 --> 00:27:39,919 Speaker 3: It's co we got to crack it. 508 00:27:40,080 --> 00:27:42,080 Speaker 1: Yeah, it sounds like a droid from Star Wars to 509 00:27:42,119 --> 00:27:43,760 Speaker 1: be honest, but I don't know. 510 00:27:43,920 --> 00:27:48,120 Speaker 3: I'm gonna have to sit with this one. Yeah. 511 00:27:48,359 --> 00:27:52,200 Speaker 2: Yeah, Lopquah, that's a weird droid name. 512 00:27:52,760 --> 00:27:55,440 Speaker 1: That's I don't know a lot of times they do, 513 00:27:55,760 --> 00:27:59,960 Speaker 1: like you know, like Choppers C one zero. 514 00:28:00,520 --> 00:28:04,160 Speaker 3: Yeah, like you know, I think there's there's something here to. 515 00:28:04,160 --> 00:28:07,159 Speaker 1: Play, there's room to play here, and well we'll get 516 00:28:07,200 --> 00:28:13,600 Speaker 1: to the bottom of it, absolutely, But in the meantime, listeners, 517 00:28:14,680 --> 00:28:16,000 Speaker 1: please contact us. 518 00:28:16,040 --> 00:28:17,040 Speaker 3: We always love hearing from you. 519 00:28:17,160 --> 00:28:20,720 Speaker 1: Yeah, you can email us hello at savorpod dot com. 520 00:28:20,760 --> 00:28:23,119 Speaker 2: We are also on social media. You can find us 521 00:28:23,200 --> 00:28:26,560 Speaker 2: on Twitter, Facebook, and Instagram at saver pod, and we 522 00:28:26,600 --> 00:28:29,680 Speaker 2: do hope to hear from you. Savor is production of iHeartRadio. 523 00:28:29,840 --> 00:28:31,960 Speaker 2: For more podcasts from my Heart Radio, you can visit 524 00:28:32,000 --> 00:28:35,520 Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to 525 00:28:35,560 --> 00:28:38,760 Speaker 2: your favorite shows. Thanks as always to our super producers 526 00:28:38,840 --> 00:28:41,760 Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening, 527 00:28:41,800 --> 00:28:43,680 Speaker 2: and we hope that lots more good things are coming 528 00:28:43,720 --> 00:28:51,560 Speaker 2: your way.