Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. SFA oral historian Amy C. Evans leads us along the Mississippi Delta's hot tamale trail.
Better known for its association with cotton and catfish, the Mississippi Delta has a fascinating relationship with tamales. The history of the hot tamale in this area reaches back to at least the early part of the twentieth century. Reference to the Delta delicacy appears in the song “They’re Red Hot,” which was recorded by legendary bluesman Robert Johnson in 1936. But there is an even earlier reference in the song “Molly Man,” which was recorded by the Reverend Moses Mason under the name Red Hot Ole Mose in 1928.
But how and when were hot tamales introduced to what has been called “the most southern place on earth”? More importantly, why have they stayed?
There are as many answers to that question as there are tamale recipes. In restaurants, on street corners, and in kitchens throughout the Delta, this very old and time-consuming culinary tradition has remained, while so much of the Delta – and the South as a whole – has changed.
Texas claims it’s the home of barbecue. But according to a recent list on TripAdvisor.com, the Lone Star state comes in third behind Georgia and North Carolina. CNN affiliate WFAA went to a few well known barbecue joints in Dallas to get reaction from residents.
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