by Jake Lorenzo
Sep 2010 Issue of Wine Business Monthly
Chuy plops the plate down on the counter and then looks at me with his arms crossed. There on the plate is a large tamale, wrapped in a banana leaf. The thing must weigh a pound. I carefully unwrap the banana leaf, trying not to steam my trigger finger into oblivion. The masa is light golden brown, and the aromas wafting up to me are sensual and full of promise. My salivary glands start working overtime in anticipation. I sink my fork in, blow on the chunk of tamale to cool it and then plop it i...
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