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Tamales are the Worst Food in Existence

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Tamales are okay, green corn tamales edging out the meat tamales for flavor. For Mexican food, it's hard to beat enchiladas for just plain not good, wrecking a perfectly good burro by soaking the tortilla.
 
I had tamales once in my life when someone brought them over from a nearby city where some mexican women are doing them.

I liked them tbh. I didn't think they were that fatty tasting.

Still, tacos de cochnita pibil and various seafood stuff I ate in the yucatan peninsula (both fried and not fried) remain my favourite mexican food.

I haven't tasted the whole menu yet though. I tried some northern/tex-mex food here, at a mexican restaurant, I ate a burrito, but to be honest while it was good it seemed like an assemblage of everyday food, not something you'd go to the restaurant for (it's pretty expensive in my country).
 
zinfamous said:
real coleslaw is made with light cider vinegar, or depending on the region of your world, your local vinegar/slightly fermented whatever...but it is never actually made with mayo.

some asshole parts of the USA, however, just mix mayo with shredded cabbage and call it coleslaw. If this is how you judge coleslaw, then yes, you are correct and it is godawful. But isn't coleslaw, it is never how it should be made. It is poison. It should be abolished.
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en.wikipedia.org

Coleslaw - Wikipedia

en.wikipedia.org en.wikipedia.org

Looks like Poland, Sweden, United Kingdom and United States (maybe others) all use a variety of Mayo based Coleslaw.

"The 1770 recipe book The Sensible Cook: Dutch Foodways in the Old and New World contains a recipe attributed to the author's Dutch landlady, who mixed thin strips of cabbage with melted butter, vinegar, and oil. The recipe for coleslaw as it is most commonly prepared is fairly young, as mayonnaise was invented during the mid-18th century."

Using Mayo with Coleslaw doesn't seem like it was "never actually made with mayo". It's most certainly made with Mayo in more than just the US.
 
zinfamous said:
Grits a are substrate for cheese (cheddar is perfect for this) and southern sausage patties, cut up. If you know what you're doing, it's perfect. If you're from south Carolina, you put sea insects in them, which is disgusting, but some people like that crap.

Anyway, it's not the grits. It's knowing how to make them and, especially, serve them.

Tamales, I have not nearly enough familiarity to judge, but I also know that "cooking in lard" is generally an instant qualifier for "awesome," and points can really only be deducted from that point, for various failures...so it's already an instant win, just needs some love and attention.

Because of this, I judge the OP's original claims to be dubious, at best.
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I agree with the exception of the 'seabug' comment. Lol. I love sea bugs and grits, I mean shrimp and grits...
 
I don't generally like mayo or stuff made with it, but coleslaw can be good that way; really good actually. It can also be very bad though, and there's less room for error than vinegar based slaw. If I were showed both, and told I could only have one without tasting first, I'd take the vinegar based cause it would be more likely to be at least acceptable.
 
pcgeek11 said:
I agree with the exception of the 'seabug' comment. Lol. I love sea bugs and grits, I mean shrimp and grits...
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Love shrimps myself but whenever I visit my buddies in Louisiana and during season, they have mudbugs/crawdads/crawfishes and I still do not like them. Too little to have much meat inside but them Cajuns love those mudbugs along with corns and potatoes and other items in a big pot. I rather have gumbo and jambalaya.
 
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Tamales are amazing! So is coleslaw...grits are great! Covered in cheese and butter! Kolaches in Houston are my favorite! I miss Kolaches from Shipleys...and Southern Maid...
 
I wonder...looking at the pic in the op...if no one ever told him you were supposed to remove the corn husk wrappers and discard them....
 
I’m with OP on this, I had one tamale a few years ago at a work event. That one was really good however it was crafted by a high end caterer. The guy made a bunch of fabulous stuff. Fun event.
I remember it was a little salty but not too much, a little heat it not too much and it was put together really well.
I haven’t had kfc coleslaw in a long time but I remember it being really good.

Biscuits & gravy was my major disappointment. Forgot where it was from but they claimed to have the best. Found it pretty bland and had an overly flour taste. Big disappointment.
 
Fanatical Meat said:
I’m with OP on this, I had one tamale a few years ago at a work event. That one was really good however it was crafted by a high end caterer. The guy made a bunch of fabulous stuff. Fun event.
I remember it was a little salty but not too much, a little heat it not too much and it was put together really well.
I haven’t had kfc coleslaw in a long time but I remember it being really good.

Biscuits & gravy was my major disappointment. Forgot where it was from but they claimed to have the best. Found it pretty bland and had an overly flour taste. Big disappointment.
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Seems like, the more a place brags about their biscuits and gravy, the more mediocre to terrible it actually is.
 
I've had authentic home made tamales that were great, but usually not crazy about them because the meat is like paste, no substance.
 
sdifox said:
Isn't he Texan? How can he not know that? And why wouldn't the people around him tell him?
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No he is not Texan. I can't answer the second question, but that's what I heard from my gf from working with Mexican women here in San Antonio.
 
BoomerD said:
Seems like, the more a place brags about their biscuits and gravy, the more mediocre to terrible it actually is.
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It looked awesome but taste.....
I have to agree with what you said
I think the biscuit part was really good but tough to tell over the taste of the rest
 
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