I'm not sure if I'm gonna have any luck with this question, but here goes...
I've had some wonderful, authentic tamales here in town, but I miss the kind that I grew up eating in Mississippi. The ones here are nice and light, and they're usually pretty mild tasting... the ones in the deep south are pretty different, often simmered in a deep red cooking liquid that really packs them with heat, thus I guess the reason people always refer to them as "hot tamales." Some of them will really tear the roof off of your mouth. I like to eat them with saltines, horseradish and more hot sauce...
I wonder if I can find this type of tamales in town; I imagine it might be difficult, seeing that Texas has such a rich Mexican history, while the Mississippi/general deep south version shares a different lineage. Southerners obviously learned it from latin culture at some point (maybe even the Spanish American War, as the article I'll attach at the end of this theorizes...), but then developed it into their own thing.
Has anybody come across these around here? Here's the little article I found about the history:
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