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Stephanie and David, our dear American friends are the best example.Over the two years they lived in our neighborhood, the term hospitality got redefined: Our very first dinner together at the Greek place just around the corner transformed into an ecstatic party with lots of broken porcelain, the ultimate food shopping tips were exchanged over hot chocolates at not short of the one or other recipe.This November, “Joseph and Mary” will celebrate 60 years of marriage and 60 years of tamales.

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He passed away when she was just six, and her mother followed just ten years later.

Maria and her six older brothers and one sister had to make a way for themselves, so they left the family farm in Questa, New Mexico, and moved north to Grand Junction, Colorado.

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Sources conflict on when the first tamales originated and in what form (some say thousands of years B.

C.) but what is certain is that Latin cultures have fully mastered the art, and in each country and region you can find different interpretations of that delightful little package.

A few tips: The key to good tamales is to spread the masa (dough) thinly on the husk.

I never get more disgusted than when I try tamales at a restaurant that are really just logs of steamed masa, with hardly any filling to speak of.

The makings of a tamal reveal its ancient and rustic history.

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