Re: Tamales
I dearly miss my grandmother’s pork tamales. Sadly, Josefina Montoya de Vigil’s recipes went to the grave with her because we “assimilated” American daughters and granddaughters were too busy to watch and learn from our elders. Now, we are busy trying to play catch-up and teach our daughters the richness of these traditional comfort foods.
I learned how to make rich, eastern Venezuelan tamales wrapped in banana leaves when I was a young woman living and working in that South American nation. (Hint: I buy my frozen banana leaves at the Japanese market in Sakura Square.)
Deborah Mendez- Wilson, Denver
Get political!
If you haven’t yet, VOTE! Then, go to for a ballot full of recipes to make for a sure-to-be-exciting election night. We have a bipartisan selection: Barack Obama’s chili, John McCain’s ribs and more.
denverpost.com/food
