Tuesday, June 12, 2012

Tamales and tamales and tamales


Last week I went to the Buen Provecho Mercado in Pátzcuaro. This is a small mercado de especialidades, with a largely affluent expat clientele.
It's open only from 11 to 1:30, on Fridays! Location is in the Posada Yohuanalli, on Calle Dr. Coss in Pátzcuaro.


Although I went only to get a bag of mixed organic lettuces, I was attracted to a couple selling tamales estilo Oaxaqueños. Somehow, I ended up buying 4 instead of 2, but that's not a problem, as the chicken and chile one I tried was delicious. There should be yet another chicken tamal and two of rajas con queso. (Strips of roasted chile Poblano and cheese.)


These tamales are beautifully wrapped. I consider them works of artisanry.


I got some pics of the wrapped tamales. These are among the most beautifully crafted foods I've seen in Mexico. I noted that the number of ties and knots on the tamales differ. I think that this indicates the filling.


I'm looking forward to my next one. Here's a photo of one in its wrapper.


Tamal Oaxaqueño
It's now the following Tuesday, and I just had the last tamal for breakfast. It was filled with mole de pollo. It was almost as enjoyable as the first, but I admit, I'm tired of tamales. I think tomorrow for breakfast I'll have bacon and eggs and toast.

Here are some old and new photos of the Buen Provecho Mercado.

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5 comments:

  1. Andean10:09 AM

    Those are beautiful, and look like the ones my mother made. She wrapped them in a huge green (which looks like your pictured one), leaf she grew in her garden and then steamed them in it. They were delicious!
    One of the first things I do when I'm in Mexico is stock up on different kinds of tamales, as nothing here comes close.

    ReplyDelete
  2. Steve Cotton10:17 AM

    The tamales sound great. We do not see many down this way.

    ReplyDelete
  3. Don Cuevas11:19 AM

    I have a few more tamales pics, which I may upload. They should appear in the slide show.

    After all those tamales, I am ambitiously making chicken pot pie for lunch. Thanks to Felipe Zapata who gave me the idea.

    Saludos,
    Don Cuevas

    ReplyDelete
  4. Andean11:54 AM

    Steve, A tamale person drives down your block almost everyday when I'm there, with different kinds of freshly made tamales. I've been eating them for years in Melaque.

    ReplyDelete
  5. DonCuevas3:29 AM

    Disqustech

    Saludos,
    Don Cuevas

    ReplyDelete

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Saludos,
Don Cuevas

Saludos,
Don Cuevas