Many families in the southwest will join together with relatives near and far, and take advantage of the available helping hands to form assembly lines in the kitchen.
The larger numbers can be helpful for making things such as tamales, which are known for being labor intensive and time consuming.
Records of tamales can be found as early as 7,000 B.C., when warring nations such as the Aztecs and the Mayans made portable food to take into battle. Back then, meats and fruits were wrapped in just about anything that could withstand life on the road – avocado leaves, banana leaves, soft tree bark.
They were made out of necessity then, and now it’s probably more of a craving that drives their production.
Local tamale experts Neriza Martinez-Johnson and her father, Alfredo Martinez, have their work cut out for them around the holidays, when their longstanding Las Vegas restaurants Dona Maria Tamales in downtown and Summerlin, are tasked with preparing around 4,000 pounds of tamales.
Although new forms of tamales have appeared, using unique fillings such as sweet fruits, or vegan versions, Neriza and Alfredo agreed that the traditional red chile pork still reigns as the most popular.
Many different moving parts come together to form the final perfect traditional tamal – from the type of chile used in the seasoned meat to getting the consistency of the masa just right. Many tamale recipes look similar, but the special taste of each batch depends on the cooks.
GUESTS
Neriza Martinez-Johnson, co-owner, Dona Maria Tamales
Alfredo Martinez, owner and founder, Dona Maria Tamales
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