Hello again NOLA.
You may not know it, because I can't find much mention of it online, but Covington is home to the tamale po' boy, a wonderfully delicious cross-cultural, carbo-loaded phenomenon of a sandwich. The proud creator of the tamale po' boy is the owner/operator of Mo's Hot Tamale Cafe. Mo's is located inside of a small home near the center of town. The front rooms, which could have easily been a living room and family room at some other time, have been converted into casual dining areas. Customers place their orders at a small counter at the back of the house near the kitchen, take a seat and wait for the fun to begin.
For those of you not from the South and looking to visit New Orleans, the Southern tamale differs slightly from the tamales sold in the Southwestern United States. The Southern tamale is much slimmer than its Western counterpart, shaped more like a robusto cigar. As a result, they are usually tied in packs of threes and sold as "bunches" or "bundles." Wrapped in either corn husks or parchment, these tamales are generally simmered, rather than steamed, standing straight up in seasoned oil and water. This "juice" adds a depth of flavor and moisture and allows for the tamales to be served "wet." Its bright orange color reminds me of the oily, annatto-spiked broth that accompanies a proper plate of cochinita pibil.
While they have a more extensive menu, including a daily "plate lunch," Mo's specializes in "New Orleans Style Hot Tamales." Served in Mo's po' boy format, the delicious chili powder and paprika spiked juices soak into the bun, moistening the sandwich and negating the need for the traditional po' boy "dressing" of lettuce, tomato and mayo. Instead, Mo's cooks cover the sandwich with shredded cheddar, Monterey Jack and pickled jalapeños. Toss in a Barq's red creme soda and some Fritos and you have yourself one hell of a meal.
For a photo of the glorious sandwich, click here: http://nochoiceatall.blogspot.com/200...