Although the recipe requires a bit of patience, Barrett notes that "Eating homemade tamales fresh is truly the best way to enjoy them." Part of that comes down to the handmade preparation ...

“I have a memory as a teenager of going with my abuelita to buy some tamales from a lady named Delta who, in my abuelita's opinion, made the best tamales colados around. We took the short trip ...

Chef Olivia Lopez knows a thing or two when it comes to tamales and tortillas. She makes them from nixtamalized heirloom corn that she sources directly from several small communities in Mexico.