You could spend a week eating your way through the Bay Area tamale-verse and never encounter the same style twice. I love them all—the jiggly Salvadoran tamales sold in the back of a liquor store, the ...

Food is memory at every level, from emotional to visceral, and my early memories of spending Christmas in North America as a young immigrant were all about a desire to assimilate. Having spent many ...

The holidays are here, and although celebrations vary based on culture and region, growing up in Latino households means it’s time for food prep, cleaning (oh, the cleaning!) and pachanga. Many will ...

Mi Bella Guatemala Store, a family-run bakery in Comstock Park, offers fresh Guatemalan pastries, breads, and tamales, connecting locals with Latin American traditions.

A black mole sauce tamale sits on top of a glossy banana leaf at El Sabor de Oaxaca on Wednesday Dec. 18. This tamale is $3.78 and is filled with a thick sauce containing walnuts, plantains, chocolate ...

What makes the last several weeks of the year tamales season? Long Beach-based journalist Gab Chabran says it's because tamales are a communal food made with friends and family and another thing to ...

It’s that time of year again, when I start to put in my orders from tamales. Not just any tamales, but the hard to come by regional varieties from Mexico, Central America, and South America. It’s just ...

Bill Esparza is a James Beard award-winning food journalist, author of LA Mexicano, and onscreen food television personality covering food in United States and Latin America. No one, I mean no one, ...