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 Between their rich history, handcrafted flavor, and wide variety of fillings, tamales are one of the greatest special occasion foods in the world. Even the process of making tamales can be a party, called a tamalada. And in throwing their own tamalada, Rick and daughter Lanie create three distinctively different kinds of tamal: Spicy Mushroom Tamales in Corn Husks, a main course tamal roll called a Tamalon, and a modern variation on the rustic Zacahuil baked tamal. Along the way Rick demonstrates the sacred role of corn in pre-Hispanic Mexico as well as tips for getting good masa wherever you live.
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