It has nothing to do with "buisness", its called passion and respect for your customers. Shes old school hispanic, these are the morals we were raised with.
I'm sure people can use a molcajete to make nixtamal but a molcajete is usually used to make salsa or other processes and it's not the appropriate tool to use. A Metate is used to make cornmeal which is use to make Maza. Both are made out of volcanic rock and some have salt crystals in the stone, which is what gives it a unique taste. Happy Holidays.
Grew up in San Antonio, currently living in the Rio Grande Valley. I’m crying tears of happiness that you gave Delia’s Tamales a shoutout, those tamales are a local hero 😭
Delia is A Texas Legend We are so blessed to have her and this tradition. Noone seasons the Masa like Delia's, none compare. She is a true hero to all Women, all Texans and Hispanic Culture. I'm White lol, wife is Puerto Rican/Mexican. We are a Texas Family. All love, all respect. God, Family and Hard Work, that's Texas!
My family is from Guatemala and we make square/rounded tamales out of steamed banana leaves. Might explain the round shape that you referenced. Banana leaves provide a bigger tamale, moister dough and distinct aroma. Thanks for diving into our culture 🫔 can’t wait for the pho episode!
We Puerto Ricans use banana leaves for our pasteles, which are the same as tamales but made with plantain instead of masa. They turn out more squat than long, like how you describe Guatemalan tamales
I just had Delia's tamales the other day! They are soooo good! Thin masa and lots of filling, which is surprising since they're producing a lot of quantity. Thank you Sohla!
I had close to $100 worth of tamales delivered to my hotel from the Valley once. I do not remember what the end cost was, but it was STUPID, but at least I ended up with every flavor of tamales and had them for close to a week....my co workers kept stealingy lunch
Every Christmas as a kid, my family would have a big tamale making party the week before Christmas. Full assembly line with multiple generations all taking turns at my grandpa’s kitchen table. All my tías said we had to make a dozen before we could take a dozen. My great-grandmother would teach everyone how to fill the tamales properly. (And argue with her son about how to make the chile!) We would always do red chile with beef and sometimes green chile with pork or cheese. Then on Christmas Eve all 150 of us would go to mass then come back to my grandpa’s and cook the frozen handmade tamales and serve with Spanish rice and pinto beans before opening presents at midnight. This episode was so cool and warmed my heart.
it's been way, way too many Christmases since the last time my family got together at grandma's for hot cocoa, venison/javalina tamales and love. Laredo, Texas is surrounded by huge ranches where wild game is plentiful and very hardy. Back in the day our family would make that annual trip. The tamales alone were worth it to 10 year old me.
Did you not soak the husks? That might have been an issue as well. My mom always makes sure we soak the husks to help with the shaping of the tamales. We make some called “rajás con queso” strips of Serrano or jalapeño with mozzarella.
Came here to say exactly that! Soaking the husks helps make them more pliable. We did a more traditional Mexican tamale with pulled pork in a red sauce 🥵
I’m a Californian Chicano. One of my favorite tamales is “tamales de dulce” or “sweet (dessert) tamales”. Not very traditional, but still a family classic. We mix strawberry nesquick powder into the masa to make it pink, and we’ll add crushed pineapple, raisins, and coconut. My mom’s favorite tamales are “tamales de rajas” which is a pepper and cheese stuffed tamal. Thanks for making a holiday staple, loved the video!
I just listened to a podcast where a Vietnamese-American talked about how the Pho we eat today was heavily influenced by the migration of northern Vietnamese people to the south of Vietnam when the country was first partitioned into north and south Vietnam. I thought it was very interesting!
I've heard that it actually originated in France (as French had Vietnam under control for awhile and influenced their culture, language and cuisine, so this explanation makes sense to me), that they brought it with themselves and pho is Vietnamese take on some French soup. It might have spread from North to South. Unfortunately, I think I'm not able to find the video where it was talked about, but I usually watch creators who do their research before stating facts (like Max Miller or Townsends, but I think this time it was none of them), it's info which randomly stuck in my head as interesting, because I definitely didn't suspected European roots in Asian cooking, as I rather know opposite examples, all these chutneys, rice puddings, chai masalas, curries as part of British cuisine, plus the modern spreading of Asian cuisine all over the world - not only from India and Japan, but also from Korea (kimchi), Malaysia (laksa), Thailand (tom yum), Vietnam (pho) or Indonesia (nasi goreng) to name few of the most known ones.
In the Bahamas and even in some parts of South Fl iguanas are known as tree chickens. When it gets "cold" (below like 50F) outside they fall out of the trees in a strange dormant state. LOL
@@Neoprototype Pierogi/Varenikiy/Pelmeni, by whichever name you call them have a million fillings under the sun. Potatoes actually rarely factor in. And technically the Pierogi in Poland that have potatoes inside are called Ruskie Pierogi (so from Russian/Ruthenian roots) anyway so aren't even the most historical version of them. Dumplings have existed in almost every culture since we figured out how to make glutenous, unleavened dough to shove stuff into, so that's a bold assumption that they don't have an ancient origin.
Anyone else think the “round” tamale hieroglyph is just a head-on view of the tube shape rather than an actual round tamale? That’s immediately what occurred to me!
You make masa on a metate, not in a molcajete. They still make masa this way in México. Once you eat a legit tamal made this way, you will never be the same.
To date she has seven locations. Her restaurants offer menudo, a soda fountain, and a vegetable self-serving bar. She is a very successful business woman. Also, included in the order are wonderful salsas. Her tamales are the best!
Sohla was already awesome but using the term Molcajete instead of mortar and pestle is the most considerate and respectful thing I have heard in a while
@@sfowler1017 In Mexico or Spain they don't use English words to describe things, so as she's making a traditional dish of the two cultures it is observant and respectful of culture to use the proper terminology
@@randyrodriguez4186 if you had done a quick google search you would see that it is a Spanish word for mortar and pestle, as its aztec roots meaning seasoning and bowl. I'm pretty sure the aztec were around before England was a thing and English created so I would say precedent in terminology would come from the earlier civilizations
@@CarlosMartinez-bq6ey I'm saying a molcajete isn't just any mortar and pestle; it's one made out of a particular stone. You wouldn't/shouldn't call a molcajete a mortar and pestle.
Here's a tip, you need to cure your clay comal everytime... For that, when it's clean, you put it over the fire, when the water seems to have evaporated, you pour a solution of water and like 5 % calcium hydroxide, while its still hot, you will get a white layer and it will make it less sticky when you cook things over the comal
Sohla, my husband and I just thought of ancient recipe - CEVICHE! Ceviche exists in different Latin American countries and they all have their slight variations. Why? Where did it come from? Tell us, please!
@@damiannicholas3413 el nombre de ceviche tiene origen en el idioma arabe y tiene sentido por que el Español tiene muchas palabras de origen arabe. ( el limon es originario del medio oriente)
After doing our traditional pork and chicken tamales, my best friend and I went crazy one year and created an “everything sweet in the pantry” tamale. Abuelita chocolate, Hersheys chocolate syrup, etc. Best tasting desert tamale I’ve ever had. Never been able to recreate it again.
In my home town there’s a lady who sells the best Tamales ever! and my favorite flavor she does is chicken fried tamales, literally chicken tamales that she batters and deep fries after steaming them they are so good especially to have with a Cheladas! 🤤 yum! 😍
Sola mentioned sour cream but really the best way to eat a tamale is with salsa added on top. Not super spicy but enough to give it a tiny little kick and flavor.
i have a question about the ball shaped ones: how do they know that they weren't just drawing them being served on their side, and viewed from the open end?
A tradition my family and I always do with our tamales is that we use olive oil instead of lard. My family and I don’t eat pork so using olive oil gives it that beautiful fat and texture you find in tamales with lard
Pho is great. A Vietnamese soup that can be consumed regardless during the day. Breakfast, lunch, or dinner. I enjoy Latin cooking and traditional meals.
We have a place in my town that does a stellar pho alongside traditional french bistro fare. I always get a kick out of seeing the combination of cassoulet or steak tartar next to banh mi & pho on the menu though it makes perfect sense from a colonial history standpoint.
Tamales are a more dangerous game than a taco joint. The ratio of success is all FD up. Some people add too much sauce, not enough pork, or too much or too few masa. I still remember though this lady who used to cook the best tamales, they were small, the masa was cooked so smoothly, with enough thickness, and the flavor was unreal.
In Peru we have another type of tamal called humita that's sweeter. I like the ones that have raisins or cheese in them. Great video as always! Sohla is so charismatic
I had a Guatemalan family make a sweet rice dish, can't remember the name but it was sweet and wrapped in banana leaf. tasted like bananas kind of. I could live off of that stuff.
The Portugueses. It traveled through Asia naturally. But since the Portuguese maritime expansion, they reached south east Asia, and returned with the recipe. In Portugal dishes like arroz caldo e arroz doce, and in my country, Brasil, we have something derivative , but not the same, called canja de galinha. And don't forget the many African colonys, with the same kind of dishes.
Thank you so much Sohla! I commented a couple months ago about how interested I am to know about my ancestors' roots, even though I cook with my family authentic Mexican food that follows our ancestor's recipe. But knowing how they actually would have done it with the resources of that time just makes me even more proud of my culture, heritage, and ancestors. Thank you again Sohla and History Channel!
My default meat for a _tamal_ is _cabeza de puerco_ -- pig's head. Here in central Texas, you see whole pig's heads in all the supermarkets, American and Latino alike, and they're all destined for the _tamalada._ Years ago, a co-worker of my wife's passed the word around her department: "Get your orders in now if you want my Mami's tamales! Five dollars a dozen!" (Five dollars a dozen was a *LONG* time ago.) My wife phoned me and asked did I want a dozen or two, and I told her to ask whether they were real _cabeza_ (they were). The next week, when the tamales were delivered, my wife's colleague told her "My mom said to ask: how does a _white_ boy know about _cabeza_ ??" 😆🤣
My absolute favorite tamales are from the Yucatan, Tamal de Masa Colada, and are made with achiote enriched lard in banana leaves. Fabulous! When I make them I often fill with a smoked mushroom filling, with some habañero added to the other chiles.
I've never eaten a tamale before (don't know where you'd get one in Australia), but the ingredients and process reminds me a lot of Chinese zongzi (sticky rice dumplings wrapped and steamed in bamboo leaf)
There are a couple of great places in the city in Sydney if you're able to get in there. The Tamaleria & Mexican Deli in Dulwich Hill, and Mejico Restaurant in the city.
Here in Southern California (in the LA / Santa Monica / Venice Beach area) we have some of the best Mexican food outside of actual Mexico. If you ever get a chance to visit, I highly recommend that you try out the taco trucks. They also serve tamales. Farmers markets will also have Mexican food stalls that are fantastic. Also I would try making them at home. The thing about tamales is that they are a comfort food that's really more of a family activity. Every hispanic household has their own version of it. Absolutely the spices and textures is a very hallmark hispanic flavor profile. But they are just like dumplings in Asian cuisine. So if you get together a group of friends or your family and try out a recipe. You might not hit that exact flavor profile, but you will still have made an authentic tamale.
I LOVE THIS SHOW! I’m pretty sure I’ve watched every episode and I absolutely love how she mixes ancient recipes with the history behind them. It really makes you appreciate the food so much more and her attitude is just joyful, I can’t help but smile watching this show! Thank you so very much for such a quality gem of entertainment and education! ❤
I make my fillings with: lentils and red chile, green chile and cheese, or pineapple tamales. Each kind is super delicious. I sandwich the filling between two layers of masa, easier to bundle.
I live in a Laotian community in California. The older women who cook old school use a deep morter and postal and pound these sweet peppers into a paste. They add this paste to all sorts of things like sauces.
As a brazilian is always fun to see someone trying to explain what is a normal fruit - to us here- to another population who has no idea what is is~hehehe nice video
I love tamales but unfortunately I only get to eat them for holiday when my Latin American neighbor share them with us. I'm Dominican and we have our version of tamales called pastel en hoja which are made out of mixture of root vegetables and without the chili.
as somebody living at the tip o texas Brownsville Delia being on and getting choked up about being able to change her circumstances making a dish so close to our hearts is amazing:’)
OMG... it's not the holidays without Delia's Tamales in my home town of McAllen, Texas. It's a tradition to gather around the table and create an assembly line around the table creating the tamales. It's fun gathered talking catching up with our lives and listening to chisme about that crazy Aunt. Every weekend you better get up early to beat the long line. Something in her recipe that are so delicious. I'm craving Delia's right now.
So many times on cooking shows hosts talk about wanting to have Smell-O-Vision, but when Sohla was making the sauce by toasting the chiles and tomatoes, I didn't need it. I recognize the resulting cough TOO well lol
thank you for bringing light to indigenous culture & history. most people only say "Latino" or "Hispanic" when they talk about indigenous culture in Latin America. it's frustrating trying to explain to people that a tamale or tamal is originally an indigenous food.
Sohla, I would really like to see you try some food from the Andean region in South America. Tamales always remember me of humitas, a staple of the summer here in Chile, but also found in Bolivia, Perú or Ecuador. Inca cuisine is so diverse: Hundreds of varieties of potatoes, seafood, llamas and alpacas, and so on. A huge and diverse empire
I’m Guatemalan and our tamales are quite different. we add grounded soaked rice to or masa. The recádo has guadillo Chiles, red peppers, tomatoes onion, garlic, ground sesame and ground pumpkin seeds. We use pork meat and wrap it with banana leaf. This has been a family tradition for over 7 generations
Guava and cheese is fantastic, we have a traditional dessert in Brazil called Romeu e Julieta that's simply guava paste with a thick slice of cheese (queijo coalho or queijo manteiga are the most common cheeses, but you could make an italian twist - Anita e Garibaldi - with a slice of gorgonzola)
I adore your channel, Sohla, and the honor of meeting Delia just cements that! Her story is fabulous, and such a testament to human nature and endurance.
Don't trust an old white guy from south Texas, but I've made tamales for nearly 40 years... If you're not using lard (!?!), you should at least soak your husks... Overnight... To prevent sticking. ❤ Love you, Sohla.
I don't have any heritage with tamales, but they are one of my absolute favorite foods on the planet! For a few years I worked farmer's markets for my family's business and there was a Bolivian family who had tamales at their stall and it was my lunch every single day
I love tamales! So much! They are similar to Chinese zhong zi, which have glutinous rice, meat, cured duck egg yolk, and wrapped in bamboo leaves and boiled in a broth.
I've always eaten the guava seeds, even growing up. I love strawberry tamales 🍓 🫔 😋 Sonoran tamales are my fave! Honduran tamales are a full meal with rice, meat and veggies inside!
We’re from Guatemala and my mom chats everything too to make the recado, it just gives it a different flavor or elevated flavor to roast everything over an open fire
In Costa Rica (and other places in central America) we don't really use lard for the masa, but ours doesnt stick because we use plantain leaves, which dont really have any grooves so the masa doesnt have anything to stick to. They are also much bigger and have a lot more masa
I love that Sohla is doing tamales I recently blew my friends mind when I told him that I'd never had tamales before and I'm half convinced he's going to try and smuggle some up to Canada when he comes to visit from California
Love the video! Being a vegetarian who is sensitive to the proteins in dairy.. I have to make my own tamales for my family gatherings. Crisco in the meal and for the filling what ever was in my garden bed! Plus I grew purple sweet potatoes and the younger kids loved to eat my tamales.. my grandma also snuck a few small ones when she though no one was looking 😅
Tamales!!!! My favorite tamales to have around the holidays are filled with slices of queso fresco and green chile or pickled jalapeños of you dont have green chile! So good!
Im Guatemalan and our Christmas time tamales (guatemala city style) have a nice recado (very similar to sauce you made), pork or chicken, olives, capers, bell peppers, almonds and prunes
It is known as" ELA ADA" in Kerala state of India! with the stuffing varying from that of Jackfruit, Banana, coconut wrapped and streamed in banana leaves.
“Si Tamale esta mal, no’es Tamale,”. A song my grandmother and mother sang to me when I was young. Mis tias y tios doing their part soaking las hojas, kneading the masa, cutting the pork, mi abuela on the Chile making it just right.
I think Sohla should do vintage jello molds. Like the wild ones with shrimp and celery. And then a sweet one with chopped nuts and fruit. With a sweet mayonnaise dressing.
I would abstain from using Aztec in the title any longer. I’m not sure which historians were in charge of that but it’s a falsehood. Tamales and the other dishes she has made on here pertaining to Mexico pre-date the Mexica Empire. The Mexica Empire in itself was young and recent, the presence of Nahua peoples in the central Mexican region is only the last 1400 years. Other tribes that actually cultivated these foods existed in the region for 10,000+ years prior. To reduce it to Aztec is both a fallacy and disservice to our tribal histories which are diverse and complex
Wow, I live >n New Mexico and during the fall season in Las Cruces New Mexico. we have The Enchilada Fiesta which celebrates The Enchilada but the green Chile from Hatch New Mexico is the best Chile in the world! Its amazing!
My favorite batch of tamales, I blended a small can of chipotle chille with a large can of orange juice concentrate, and slathered that over a pork roast. I used a turkey roasting bag with a layer of six, thinly sliced onions, and set the roast on those. I baked it at 300° F for three hours. The onions carmelized beautifully! I carefully poured the broth into a bowl and used that to make my masa. The onions and drippings went into a blender, got turned into a paste, and got mixed in with the shredded pork. These were some of the best orange-chipotle pork tamales I have ever eaten. The family still talks about them.
I love her! She choked up when talking about her oldest customers! ! SHE IS MASTER BUSINESS LADY!
T
protect this lady at all costs!
I
Hik&
It has nothing to do with "buisness", its called passion and respect for your customers.
Shes old school hispanic, these are the morals we were raised with.
Like she's so real
This is a small thing to some, but I’m glad that Sohla allowed Delia to speak freely and share her story ♥️
Not at all! It was nice
I'm sure people can use a molcajete to make nixtamal but a molcajete is usually used to make salsa or other processes and it's not the appropriate tool to use. A Metate is used to make cornmeal which is use to make Maza. Both are made out of volcanic rock and some have salt crystals in the stone, which is what gives it a unique taste. Happy Holidays.
My guy I was thinking the same thing only Mexicanos like us know 😎
I was just thinking that:)
Yes I was just thinking about the metate and how many uses had and has until today.
Nyo
thanks for the metate shout-out! i wonder why they said molcajete for the nixtamal.
Grew up in San Antonio, currently living in the Rio Grande Valley. I’m crying tears of happiness that you gave Delia’s Tamales a shoutout, those tamales are a local hero 😭
Delia is A Texas Legend
We are so blessed to have her and this tradition. Noone seasons the Masa like Delia's, none compare. She is a true hero to all Women, all Texans and Hispanic Culture. I'm White lol, wife is Puerto Rican/Mexican. We are a Texas Family. All love, all respect. God, Family and Hard Work, that's Texas!
My family is from Guatemala and we make square/rounded tamales out of steamed banana leaves. Might explain the round shape that you referenced. Banana leaves provide a bigger tamale, moister dough and distinct aroma. Thanks for diving into our culture 🫔 can’t wait for the pho episode!
We Puerto Ricans use banana leaves for our pasteles, which are the same as tamales but made with plantain instead of masa. They turn out more squat than long, like how you describe Guatemalan tamales
I bet it hold all the moisture in too.
Guatemalan tamales are the best!!! I believe the masa is also pre-coocked which yields a much softer texture after the final steaming.
The tamales you talk about are also made in different regions of Mexico.. my family makes both types
*bigger TAMAL. Please people singular for tamales is tamal
I just had Delia's tamales the other day! They are soooo good! Thin masa and lots of filling, which is surprising since they're producing a lot of quantity. Thank you Sohla!
My fav fillings are bean (mashed pinto), pork, and sometimes cheese and jalapeño.
qàà
Yes! I’m from the Valley! It’s so cool that Delias was featured on here. I love the bean and cheese and chicken and cheese are my favorite!
I had close to $100 worth of tamales delivered to my hotel from the Valley once. I do not remember what the end cost was, but it was STUPID, but at least I ended up with every flavor of tamales and had them for close to a week....my co workers kept stealingy lunch
Delia seasons her masa
The flavor is full inside and out
There is none that compare
Not even close
This lady is a Texas Hero
A forever legend
Every Christmas as a kid, my family would have a big tamale making party the week before Christmas. Full assembly line with multiple generations all taking turns at my grandpa’s kitchen table. All my tías said we had to make a dozen before we could take a dozen. My great-grandmother would teach everyone how to fill the tamales properly. (And argue with her son about how to make the chile!) We would always do red chile with beef and sometimes green chile with pork or cheese. Then on Christmas Eve all 150 of us would go to mass then come back to my grandpa’s and cook the frozen handmade tamales and serve with Spanish rice and pinto beans before opening presents at midnight. This episode was so cool and warmed my heart.
May God bless you and your very large family. Merry Christmas
TAMAL
it's been way, way too many Christmases since the last time my family got together at grandma's for hot cocoa, venison/javalina tamales and love. Laredo, Texas is surrounded by huge ranches where wild game is plentiful and very hardy. Back in the day our family would make that annual trip. The tamales alone were worth it to 10 year old me.
That is a beautiful story! Thanks for sharing it with us!!!
Did you not soak the husks? That might have been an issue as well. My mom always makes sure we soak the husks to help with the shaping of the tamales. We make some called “rajás con queso” strips of Serrano or jalapeño with mozzarella.
I think she did, they seemed pliable. Definitely should have mentioned it though.
The husks look really dry. Doesn’t look like she soaked them at all.
What about the tamales 🫔 with raisins,… the sweet ones.,, 😋
Came here to say exactly that! Soaking the husks helps make them more pliable. We did a more traditional Mexican tamale with pulled pork in a red sauce 🥵
looks like she didn't spread the masa on the smoother side of the husk. If you spread it on the rougher side, the masa tends to stick to the husk.
Oooh Pho was such a good answer, can't wait to hopefully see that episode in the future!
Tamales and pho? Truly a woman of good taste
@@loofahsswanson559 Right? Any cook that takes other people's food seriously is a woman to be respected.
Our Mexican guide casually told us, "When you think you're eating chicken, we're serving you iguana".
Nothing wrong with that. Check out Iguana Man channel. Dude hunts and cooks them in Florida.
Haha no unwanted pets in the barrio
We were always told not to ask , haha but the jokes have been around for awhile
feels like that's a bad idea for food allergy safety, some people are allergic to certain types of proteins!
@@isthatrubble most people wouldn’t even know if they were allergic to iguana. Most have never had it.
I’m a Californian Chicano. One of my favorite tamales is “tamales de dulce” or “sweet (dessert) tamales”. Not very traditional, but still a family classic. We mix strawberry nesquick powder into the masa to make it pink, and we’ll add crushed pineapple, raisins, and coconut. My mom’s favorite tamales are “tamales de rajas” which is a pepper and cheese stuffed tamal. Thanks for making a holiday staple, loved the video!
This is unrelated to your comment but you are so cute ♥️
nice. Do you wet the sweet tamal dough with pork fat or with something else like butter?
@@theinevitableheatdeathofth7921 we use Crisco! It’s my grandmas adaptation, and used what she had available when she moved here in the 60’s
@@michaelmorales7760 Nice. My family's Costa Rican and instead of using pure lard we render the pork fat in a stew
@@theinevitableheatdeathofth7921 okay but that sounds amaaaazing! 🤤
I just listened to a podcast where a Vietnamese-American talked about how the Pho we eat today was heavily influenced by the migration of northern Vietnamese people to the south of Vietnam when the country was first partitioned into north and south Vietnam. I thought it was very interesting!
I've heard that it actually originated in France (as French had Vietnam under control for awhile and influenced their culture, language and cuisine, so this explanation makes sense to me), that they brought it with themselves and pho is Vietnamese take on some French soup. It might have spread from North to South.
Unfortunately, I think I'm not able to find the video where it was talked about, but I usually watch creators who do their research before stating facts (like Max Miller or Townsends, but I think this time it was none of them), it's info which randomly stuck in my head as interesting, because I definitely didn't suspected European roots in Asian cooking, as I rather know opposite examples, all these chutneys, rice puddings, chai masalas, curries as part of British cuisine, plus the modern spreading of Asian cuisine all over the world - not only from India and Japan, but also from Korea (kimchi), Malaysia (laksa), Thailand (tom yum), Vietnam (pho) or Indonesia (nasi goreng) to name few of the most known ones.
In the Bahamas and even in some parts of South Fl iguanas are known as tree chickens. When it gets "cold" (below like 50F) outside they fall out of the trees in a strange dormant state. LOL
@Jay Rock AK hence the name. 😂
We would love to see the ancient origin of pierogi 🥟. It's a family tradition for many Eastern Europeans.
@@Dany_Stormborn Yep, I don't make them since the kids moved out and I lost my helpers.
@@Dany_Stormborn I just can't eat the premade ones. They're just not right! Nothing beats an old family recipe. 😁
yea bro u got it. 😃😃😃pierogies
@@Neoprototype don't make assumptions, pierogi have lots of fillings like sauerkraut or cheese, to name a few.
@@Neoprototype Pierogi/Varenikiy/Pelmeni, by whichever name you call them have a million fillings under the sun. Potatoes actually rarely factor in.
And technically the Pierogi in Poland that have potatoes inside are called Ruskie Pierogi (so from Russian/Ruthenian roots) anyway so aren't even the most historical version of them.
Dumplings have existed in almost every culture since we figured out how to make glutenous, unleavened dough to shove stuff into, so that's a bold assumption that they don't have an ancient origin.
Anyone else think the “round” tamale hieroglyph is just a head-on view of the tube shape rather than an actual round tamale? That’s immediately what occurred to me!
That’s what I thought too! Like showing how they were stacked on top of each other like a pyramid.
yeah same i bet the archeologists theorizing that are not used to eating tamales aka white ppl probs
TAMAL
+
Yuppppp
You make masa on a metate, not in a molcajete. They still make masa this way in México. Once you eat a legit tamal made this way, you will never be the same.
That lady's story is very encouraging....never give up....we can do this if we try and are willing to work
To date she has seven locations. Her restaurants offer menudo, a soda fountain, and a vegetable self-serving bar. She is a very successful business woman. Also, included in the order are wonderful salsas. Her tamales are the best!
Sohla was already awesome but using the term Molcajete instead of mortar and pestle is the most considerate and respectful thing I have heard in a while
i think molcajete just refers to a specific mortar and pestle.
A mortar and pestle made out of a particular stone *is* a molcajete.
@@sfowler1017 In Mexico or Spain they don't use English words to describe things, so as she's making a traditional dish of the two cultures it is observant and respectful of culture to use the proper terminology
@@randyrodriguez4186 if you had done a quick google search you would see that it is a Spanish word for mortar and pestle, as its aztec roots meaning seasoning and bowl. I'm pretty sure the aztec were around before England was a thing and English created so I would say precedent in terminology would come from the earlier civilizations
@@CarlosMartinez-bq6ey I'm saying a molcajete isn't just any mortar and pestle; it's one made out of a particular stone. You wouldn't/shouldn't call a molcajete a mortar and pestle.
Here's a tip, you need to cure your clay comal everytime... For that, when it's clean, you put it over the fire, when the water seems to have evaporated, you pour a solution of water and like 5 % calcium hydroxide, while its still hot, you will get a white layer and it will make it less sticky when you cook things over the comal
Sohla, my husband and I just thought of ancient recipe - CEVICHE! Ceviche exists in different Latin American countries and they all have their slight variations. Why? Where did it come from? Tell us, please!
Yes, this please!
It actually originated in Peru!!
@@jeromy-wb2wn casi estoy seguro que filipina fue el primero (usando citrus y vinegar ?
Good one!
@@damiannicholas3413 el nombre de ceviche tiene origen en el idioma arabe y tiene sentido por que el Español tiene muchas palabras de origen arabe. ( el limon es originario del medio oriente)
After doing our traditional pork and chicken tamales, my best friend and I went crazy one year and created an “everything sweet in the pantry” tamale. Abuelita chocolate, Hersheys chocolate syrup, etc. Best tasting desert tamale I’ve ever had. Never been able to recreate it again.
In my home town there’s a lady who sells the best Tamales ever! and my favorite flavor she does is chicken fried tamales, literally chicken tamales that she batters and deep fries after steaming them they are so good especially to have with a Cheladas! 🤤 yum! 😍
I'm so happy that this episode was made. I had tears in my eyes listening to Delia tell her story. How amazing!
"White meat but like it's lived an exciting life." Love it
Sola mentioned sour cream but really the best way to eat a tamale is with salsa added on top. Not super spicy but enough to give it a tiny little kick and flavor.
O.k.when she put the rocks in the pot,my mind went to one of my favorite childhood stories: Stone Soup.
I love that story. Read it in third grade. I was telling a soup vendor at my local farmers market about it just two weeks ago. Memories…..
I Love that Story even though I only learned of IT quite late in life
i have a question about the ball shaped ones: how do they know that they weren't just drawing them being served on their side, and viewed from the open end?
+
A tradition my family and I always do with our tamales is that we use olive oil instead of lard. My family and I don’t eat pork so using olive oil gives it that beautiful fat and texture you find in tamales with lard
But lard is what makes them so good!!! lol
I use vegetable lard, manteca vegetal and they’re so good!
Pho is great. A Vietnamese soup that can be consumed regardless during the day. Breakfast, lunch, or dinner. I enjoy Latin cooking and traditional meals.
We have a place in my town that does a stellar pho alongside traditional french bistro fare. I always get a kick out of seeing the combination of cassoulet or steak tartar next to banh mi & pho on the menu though it makes perfect sense from a colonial history standpoint.
Tamales are a more dangerous game than a taco joint. The ratio of success is all FD up. Some people add too much sauce, not enough pork, or too much or too few masa. I still remember though this lady who used to cook the best tamales, they were small, the masa was cooked so smoothly, with enough thickness, and the flavor was unreal.
In Peru we have another type of tamal called humita that's sweeter. I like the ones that have raisins or cheese in them. Great video as always! Sohla is so charismatic
At the North of argentina as well !!! It was one of the regular dishes at my grandma's house ;_; miss that a lot
I like how there's been absolutely no improvement to the assembly process in a 100+ years. The back of a spoon is still the best way.
My cousins do the assembly line every Christmas with their Chicano grandparents. They use turkey, the tamales are amazing!
I'd be interested in the origins of sweet rice pudding/porridge (e.g., kheer, congee, etc.), as it's found across many cuisines and cultures.
I had a Guatemalan family make a sweet rice dish, can't remember the name but it was sweet and wrapped in banana leaf. tasted like bananas kind of. I could live off of that stuff.
@@abrahamlincoln6619 sounds like arroz con leche!
@@YoselinpVasquez yup it’s the first thing that came to my head when they wrote that. My grandparents that lived on the ranch always made that for us
The Portugueses. It traveled through Asia naturally. But since the Portuguese maritime expansion, they reached south east Asia, and returned with the recipe. In Portugal dishes like arroz caldo e arroz doce, and in my country, Brasil, we have something derivative , but not the same, called canja de galinha.
And don't forget the many African colonys, with the same kind of dishes.
Thank you so much Sohla! I commented a couple months ago about how interested I am to know about my ancestors' roots, even though I cook with my family authentic Mexican food that follows our ancestor's recipe. But knowing how they actually would have done it with the resources of that time just makes me even more proud of my culture, heritage, and ancestors. Thank you again Sohla and History Channel!
Millions of ancient Aztec, olmec, and Mayan souls cried when you used the blender lol
In my house we don’t fold the bottom of the tamal. We tie the ends and it makes them rounder looking. Kind of eye/oval shaped.
My default meat for a _tamal_ is _cabeza de puerco_ -- pig's head. Here in central Texas, you see whole pig's heads in all the supermarkets, American and Latino alike, and they're all destined for the _tamalada._ Years ago, a co-worker of my wife's passed the word around her department: "Get your orders in now if you want my Mami's tamales! Five dollars a dozen!" (Five dollars a dozen was a *LONG* time ago.) My wife phoned me and asked did I want a dozen or two, and I told her to ask whether they were real _cabeza_ (they were). The next week, when the tamales were delivered, my wife's colleague told her "My mom said to ask: how does a _white_ boy know about _cabeza_ ??" 😆🤣
I love that Sohla has her own chewing theme song 😂
Totally 😂
My absolute favorite tamales are from the Yucatan, Tamal de Masa Colada, and are made with achiote enriched lard in banana leaves. Fabulous! When I make them I often fill with a smoked mushroom filling, with some habañero added to the other chiles.
I've never eaten a tamale before (don't know where you'd get one in Australia), but the ingredients and process reminds me a lot of Chinese zongzi (sticky rice dumplings wrapped and steamed in bamboo leaf)
There are a couple of great places in the city in Sydney if you're able to get in there.
The Tamaleria & Mexican Deli in Dulwich Hill, and Mejico Restaurant in the city.
I hope u get to try them ! Go for the red pork ones
@@misssarahswan I’ll have to check them out. Thanks!!
Here in Southern California (in the LA / Santa Monica / Venice Beach area) we have some of the best Mexican food outside of actual Mexico. If you ever get a chance to visit, I highly recommend that you try out the taco trucks. They also serve tamales. Farmers markets will also have Mexican food stalls that are fantastic.
Also I would try making them at home. The thing about tamales is that they are a comfort food that's really more of a family activity. Every hispanic household has their own version of it. Absolutely the spices and textures is a very hallmark hispanic flavor profile. But they are just like dumplings in Asian cuisine. So if you get together a group of friends or your family and try out a recipe. You might not hit that exact flavor profile, but you will still have made an authentic tamale.
This restaurant by me does one filled with mushroom and wrapped and steamed in a lotus leaf and they are incredible
I LOVE THIS SHOW! I’m pretty sure I’ve watched every episode and I absolutely love how she mixes ancient recipes with the history behind them. It really makes you appreciate the food so much more and her attitude is just joyful, I can’t help but smile watching this show! Thank you so very much for such a quality gem of entertainment and education! ❤
I make my fillings with: lentils and red chile, green chile and cheese, or pineapple tamales. Each kind is super delicious. I sandwich the filling between two layers of masa, easier to bundle.
Best person I’ve ever seen eating and then explaining the flavors she’s experiencing - I get such a good sense of what she’s tasting 👍
Thank you for highlighting Delia’s in SATX and the RGV! Truly an inspiring story. And the tamales are truly delicious!
I love that Sohla is on so many channels. I get to see her more often this way. Merry Christmas everyone 🎄.
I live in a Laotian community in California. The older women who cook old school use a deep morter and postal and pound these sweet peppers into a paste. They add this paste to all sorts of things like sauces.
As a brazilian is always fun to see someone trying to explain what is a normal fruit - to us here- to another population who has no idea what is is~hehehe nice video
Delia's has on line ordering. I checked it out, and I want one dozen of ALL the flavors, they look so good.
Delia is a South Texas Legend!!
We love her por vida !!!
I love tamales but unfortunately I only get to eat them for holiday when my Latin American neighbor share them with us. I'm Dominican and we have our version of tamales called pastel en hoja which are made out of mixture of root vegetables and without the chili.
"I like the pho soup" too Delia 😋
un tamal, dos tamales
as somebody living at the tip o texas Brownsville Delia being on and getting choked up about being able to change her circumstances making a dish so close to our hearts is amazing:’)
OMG... it's not the holidays without Delia's Tamales in my home town of McAllen, Texas. It's a tradition to gather around the table and create an assembly line around the table creating the tamales. It's fun gathered talking catching up with our lives and listening to chisme about that crazy Aunt.
Every weekend you better get up early to beat the long line. Something in her recipe that are so delicious. I'm craving Delia's right now.
So many times on cooking shows hosts talk about wanting to have Smell-O-Vision, but when Sohla was making the sauce by toasting the chiles and tomatoes, I didn't need it. I recognize the resulting cough TOO well lol
thank you for bringing light to indigenous culture & history. most people only say "Latino" or "Hispanic" when they talk about indigenous culture in Latin America. it's frustrating trying to explain to people that a tamale or tamal is originally an indigenous food.
When my mom would bring out the Queso con Rajas(cheese with jalapeños sclices) it was a good day.
💯
Sohla, I would really like to see you try some food from the Andean region in South America. Tamales always remember me of humitas, a staple of the summer here in Chile, but also found in Bolivia, Perú or Ecuador.
Inca cuisine is so diverse: Hundreds of varieties of potatoes, seafood, llamas and alpacas, and so on. A huge and diverse empire
What about approaching the 'ancient' aspect by the tool used instead of the food. Like, what is the origin of the Tagine?
Love this idea!
it's awesome seeing dishes pre-colonization, i would love more ancient mesoamerican dishes!
When the lady said pho I was like “yesssssssss! This is why she’s the businesswoman”
I love these videos. This one especially hit me because, tamales have always been a huge part of my life.
This one really hit me also, because I have tried her tamales both in the Rio Grande Valley and in San Antonio.
I’m Guatemalan and our tamales are quite different. we add grounded soaked rice to or masa. The recádo has guadillo Chiles, red peppers, tomatoes onion, garlic, ground sesame and ground pumpkin seeds. We use pork meat and wrap it with banana leaf. This has been a family tradition for over 7 generations
Guava and cheese is fantastic, we have a traditional dessert in Brazil called Romeu e Julieta that's simply guava paste with a thick slice of cheese (queijo coalho or queijo manteiga are the most common cheeses, but you could make an italian twist - Anita e Garibaldi - with a slice of gorgonzola)
I adore your channel, Sohla, and the honor of meeting Delia just cements that! Her story is fabulous, and such a testament to human nature and endurance.
Don't trust an old white guy from south Texas, but I've made tamales for nearly 40 years... If you're not using lard (!?!), you should at least soak your husks... Overnight... To prevent sticking. ❤ Love you, Sohla.
True . It's dry & you need a bit more of meat & massa with a bit of broth. They need to be steamed . . Happy holiday
Definitely need to soak the husks
From the Rio grande valley and I cannot stress how much of a staple Delia's is! Literally had it for Christmas
Same here.
Oh my gosh Delia is so wonderful! What a kind woman, and pho is a great idea for a dish!
I don't have any heritage with tamales, but they are one of my absolute favorite foods on the planet! For a few years I worked farmer's markets for my family's business and there was a Bolivian family who had tamales at their stall and it was my lunch every single day
I didn’t just Like this, I LOVE IT! I was born there and PROUD!
I love tamales! So much! They are similar to Chinese zhong zi, which have glutinous rice, meat, cured duck egg yolk, and wrapped in bamboo leaves and boiled in a broth.
Navajo Tamales are tasty.... from 4-Corners.......thanx4sharing..mmm
I've always eaten the guava seeds, even growing up.
I love strawberry tamales 🍓 🫔 😋
Sonoran tamales are my fave!
Honduran tamales are a full meal with rice, meat and veggies inside!
I love Delia's I ordered 10 dozens for Christmas eve😊🎄
That's where I order mine, too.
We’re from Guatemala and my mom chats everything too to make the recado, it just gives it a different flavor or elevated flavor to roast everything over an open fire
I love her small shout out to Rick!
I never thought guava could be good in a savory context, then I had guava in a savory context and took my guava addiction to another level.
In Costa Rica (and other places in central America) we don't really use lard for the masa, but ours doesnt stick because we use plantain leaves, which dont really have any grooves so the masa doesnt have anything to stick to. They are also much bigger and have a lot more masa
Pork and red chile with tomatillo salsa on top... don't forget the frijoles. 🙏💯
I love that Sohla is doing tamales I recently blew my friends mind when I told him that I'd never had tamales before and I'm half convinced he's going to try and smuggle some up to Canada when he comes to visit from California
Love the video!
Being a vegetarian who is sensitive to the proteins in dairy.. I have to make my own tamales for my family gatherings. Crisco in the meal and for the filling what ever was in my garden bed! Plus I grew purple sweet potatoes and the younger kids loved to eat my tamales.. my grandma also snuck a few small ones when she though no one was looking 😅
One of my friends grew up in Venezuela and her father used to cook iguana meat all the time when she was young.
Tamales!!!! My favorite tamales to have around the holidays are filled with slices of queso fresco and green chile or pickled jalapeños of you dont have green chile! So good!
Im Guatemalan and our Christmas time tamales (guatemala city style) have a nice recado (very similar to sauce you made), pork or chicken, olives, capers, bell peppers, almonds and prunes
Me gusta es la primera vez que me hace dar hambre en un canal de RUclips..
Has an episode been done about molé? I know there's lots of different ones and it's super complex but I think it would be so cool.
It is known as" ELA ADA" in Kerala state of India! with the stuffing varying from that of Jackfruit, Banana, coconut wrapped and streamed in banana leaves.
Iguana meat that cracks me up. I almost lost it when she said it tasted like it had an exciting life.
Love Sohla and this show so much! Would love to see an episode on dolmas. Thanks for doing what y'all do!
I’m lovin’ the iguana...he’s just Supervising while he chills out
“Si Tamale esta mal, no’es Tamale,”. A song my grandmother and mother sang to me when I was young. Mis tias y tios doing their part soaking las hojas, kneading the masa, cutting the pork, mi abuela on the Chile making it just right.
I think Sohla should do vintage jello molds. Like the wild ones with shrimp and celery. And then a sweet one with chopped nuts and fruit. With a sweet mayonnaise dressing.
I would abstain from using Aztec in the title any longer. I’m not sure which historians were in charge of that but it’s a falsehood. Tamales and the other dishes she has made on here pertaining to Mexico pre-date the Mexica Empire. The Mexica Empire in itself was young and recent, the presence of Nahua peoples in the central Mexican region is only the last 1400 years. Other tribes that actually cultivated these foods existed in the region for 10,000+ years prior. To reduce it to Aztec is both a fallacy and disservice to our tribal histories which are diverse and complex
Might as well take it back to the tower of Babel 😁
My favorite tamales are the ones with queso y rajas. Los are amazing!
Wow, I live >n New Mexico and during the fall season in Las Cruces New Mexico. we have The Enchilada Fiesta which celebrates The Enchilada but the green Chile from Hatch New Mexico is the best Chile in the world! Its amazing!
My favorite batch of tamales, I blended a small can of chipotle chille with a large can of orange juice concentrate, and slathered that over a pork roast. I used a turkey roasting bag with a layer of six, thinly sliced onions, and set the roast on those. I baked it at 300° F for three hours.
The onions carmelized beautifully!
I carefully poured the broth into a bowl and used that to make my masa. The onions and drippings went into a blender, got turned into a paste, and got mixed in with the shredded pork.
These were some of the best orange-chipotle pork tamales I have ever eaten. The family still talks about them.
I just ADORE this show!! Thanks!!
In Costa Rica we use banana leaves to wrap our tamales. We also use other types of fillings like pork, rice, a dried plum, and peppers.
I love watching this show! Please keep making episodes!