Episode 1207: Tamales Tried and True, Rick Bayless "Mexico: One Plate at a Time"

There are seemingly as many styles of tamales as there are regions in Mexico, each steaming heap of fresh masa flavored in myriad ways. We’ll see the iconic corn-husked versions at the casual Tamales Teresita, as well as the denser, banana-leaf-wrapped Chiapanecos style, sold by a family outside the historic San Juan Bautisa church. Then Rick steps through the classic Central-style tamales, and at home prepares a surprising sweet corn tamal.

** Episode Recipes **
Atole: https://www.rickbayless.com/recipe/at...
Green Chile Chicken Tamales: https://www.rickbayless.com/recipe/gr...
Red Chile Pork Tamales: https://www.rickbayless.com/recipe/re...
Fresh Corn Tamales: https://www.rickbayless.com/recipe/fr...

The official Mexico: One Plate at a Time cookbook: https://rickbayless.shop/products/mex...