Believe it or not, Kirk is letting ed from Yuma do another post on mmm-yoso. Any rumors of my death were greatly exaggerated, though I have been buried under stacks of student papers for the last three months. I finished grading on Friday, and (seredipitously) on Saturday, the south Yuma county town of Somerton was hosting its first annual Tamale Festival.
It’s always a little scary going to the "first annual" of any event; sort of like showing up the first day a
new restaurant has opened. Do they know how to do this right? Are they ready for what is going to happen? But this was a tamale festival. Me miss a tamale festival that’s only a few miles from where I live? Not gonna happen – which explains why I was pulling into the first annual Somerton Tamale festival, a little after noon on Saturday.
The central two blocks of downtown Somerton had been closed off, and both sides of the street were
lined with little tentlike coverings under each of which there was one or more tamale vendor happily selling single tamales, combination plates, and bags full of dozens of tamales. As advertised, there were well over 20 vendors, far too many even for the intrepid stomach of mmm-yoso to sample. What’s more, not a single restaurant name could be found; these were all the real deal, homemade tamales prepared according to traditional family recipes.
To pay for the tamales, one had to purchase tickets,and since this was for a good cause (college scholarships for local youth) I bought a few more than I needed.
My first sample came from this nice young woman. At first the rich chili flavor seemed deceptively
mild.The long shreds of abundant beef were full of meaty flavor accented by a deep red chili sauce – all complimented by the slightly sour stuffed green olive. After I was half way through, I realized that there was a distinctly picante note of hot chile flavor probably from the thin shreds of green chile mixed in with the meat and sauce.
Then I went across the street to try one of the few tamales de puerco. This was another rich,
succulent, spicy, treat. This one was slightly doughier andsaltier than my first tamal. The porky goodness of the meat was a perfect match to the dried red chile sauce.
As soon as I saw these women standing over their tamale kettle, I knew I had to sample their wares. They were having a good time and showed me the festival’s largest tamal.
When I said I wanted a sweet corn and cheese tamale, they insisted that I also had to have one of their tamales de res. Who was I to argue with two abuelas? The beef tamal had more of an upfront heat than the first two I had sampled earlier.
Along with two un-pitted green olives (twins) , there was one additional secret ingredient. Yes, that is a french fry, so maybe California burritos truly have along history.
The corn and cheese tamale was perhaps a little doughy, but the sweetness of the corn and the mild cheese flavor made a nice contrast to what had come before.
The next beef tamal that I purchased came from a couple guys who were hawking their product like carnies outside a sideshow. Theirs was the mildest of the afternoon and contained the most potato. Nonetheless, it was full of beefy goodness, and the beef flavor was nicely balanced by strips of green chile.
By now, I was full enough that I could wait in a line for the spicy beef tamal.
At first bite, I was disappointed; it hardly seems spicier than the previous mild version. However, two or three bites into it, I became aware that yes, indeed, this one packed some fiery punch.
My last tamal (and dear reader, by now I was eating for you rather than satisfying any hunger that I might have had) was made by using a different approach. Not only was this beef shredded, but it seemed to have been sliced or chopped at some point as well, so there were no long shards of beef.
This one also had no potato and the least amount of chili flavored sauce (if any at all) – excepting of course the cheese and corn tamal. It also had a very thin layer of masa, so all together it was extremely beefy, but perhaps a little greasier than its predecessors.
Throughout the festival, music was playing, and as I was getting ready to leave, one of my favorite local bands, the Chuckawalla Rhythm Kings, began playing.
It is certainly a unique group. Probably the only group named after a lizard of the Desert Southwest performing Celtic folk music. Certainly the only one performing this day at a tamale festival, that’s for sure.
When I went to get my half dozen tamales to go, the purveyors of my two favorites from the afternoon had already run out, so throwing caution to the winds, I got my tamales to go from a completely different vendor. Who says I’m not a risk taker? Right now, I have no idea whether they are any good or not as the last thing on my mind is eating another tamale today.
Seeing the turnout and tasting the tamales, I am convinced that the Somerton tamale Festival is going to become a new tradition (now that’s an oxymoron). In any case, it’s also a good thing.
fire pit, clear and colored tumbled glass with a gas line through the center. Beautiful at night. The flames were on during the day, but I don’t think you can see very well (click onto any photo to enlarge). That giant canopied round pillowed chair looked through the glass railings down on to the field.
the "Ten Pound Loaf" of bread slice, topped with cheeses and garlic butter, the grilled corn, grilled peppers (stuffed with nacho cheese, I might add). 
