A-Maize-ing News in the Blogosphere

Few things elicit passion the way food does, and nothing does this faster than when the subject turns to tamales. Which is why I'm especially excited - today marks the official launching of Benchmark's A-maize-ing tamale blog, a moderated blog celebrating all foods and items made from corn or maize.

As we gear up for our third annual A Taste of Tamales by the Bay, we invite you to be part the experience by sharing yours. Have you ever been floored by the aroma and texture of Humitas, Paches and Chuchitos? Maybe you've been struck dumb by the burst of flavors of a Bollo, Nacatamal, Corunda, Zacahuil, or Hallaca? If you can relate to this, it's because you've been fortunate enough to have eaten some of the amazing tamales available from the varied cuisines of Latin America. If you haven't, then you've come to the right place. Tamales are as distinct as the region they come from, and the hands that touch them. This is the place where we'll uncover, explore and talk about the nuances of this timeless dish and the folks that make them.

Tamales are a food high on popularity charts (I dare say, probably the unofficial national food of much of Latin America) moving quickly from their once humble, utilitarian status, to a well deserved place at fine dining tables and nouvelle cuisine.

Despite their increased popularity, tamales have held onto the specialness that makes them a food of community, tradition and celebration - bridging the old and the new. Maybe this is due to the incredible amount of love and collaboration that goes into making every single batch. Whatever it is, I believe it's the ingredient that makes tamales uniquely a food for the heart and soul of the people.

Tell Us Your Story

Because everyone eats, everyone is an expert, and everyone has an opinion. Tell us yours - those tidbits and morsels of wonderful conversation.
• What was your first tamale experience like?
• Was it entirely unexpected, off the beaten path while vacationing?
• Do you know the best tamale stand, maybe because it's where you get your fix each Sunday and Christmas?
• What celebratory traditions are you just dying to share?
• Do you know of an awesome tamale artist with an inspiring story you want the world to know about?
• What about letting everyone in on Grandma's famous Champurado or her Huítlacoche Soup?

Me? I'm holding out for the perfect corn bread recipe.

Judging from the questions and discussions at the last A Taste of Tamales by the Bay, there's no shortage of folks interested in all that these foods engender. There's much to discover in the world of corn, and by extension, tamales - its history, uses and evolution are rich. I'll even bet there's a tamale poem or two stashed away in some file, just waiting for the right opportunity to debut.

All roads may lead to Rome, but I have a strong suspicion that on the tamale trail, all trails will eventually lead here, to this A-maize-ing community - where the stories are spicy and the tamales are always on the house.

¡Bienvenida y buen provecho!