If you’re looking for a road trip with plenty of history, character and really good food, the Mississippi Delta Tamale Trail is a pretty great place to start. The trail connects dozens of historic spots across the Delta and beyond, all with one thing in common: hot tamales.
And these aren’t your average tamales. Delta hot tamales are smaller, spicier and made with coarse cornmeal instead of the smooth masa you might expect. They’re wrapped up and simmered in a savory, seasoned broth, giving them a flavor and texture that’s all their own.
A Few Stops Worth Checking Out
White Front Café in Rosedale: This little shotgun-style spot on Main Street is a Delta classic, serving hand-rolled beef and cornmeal tamales cooked in a spicy broth.
Solly’s Hot Tamales in Vicksburg: Around since 1939, Solly’s is the kind of place where tradition is on the menu. Grab a seat at the counter and enjoy a taste of Mississippi history.
Doe’s Eat Place in Greenville: Sure, Doe’s is famous for its steaks, but don’t overlook the tamales. Its all-beef tamales have been a local favorite for decades.
Abe’s Bar-B-Q in Clarksdale: Right near the Crossroads, Abe’s brings together two things Mississippi does really well: barbecue and hot tamales.
Big Apple Inn in Jackson: Located on historic Farish Street, this longtime Jackson landmark serves up local tamales alongside its kinda-famous pig ear sandwiches.
So, What Makes a Delta Hot Tamale a Delta Tamale?
For starters, there’s the texture. Instead of finely ground masa, Delta tamales typically use a coarser cornmeal mixture.
Then there’s the cooking method. The tamales are wrapped in corn shucks or paper and simmered in a seasoned, spicy liquid. That broth gets right into the tamale, packing it with flavor.
But the best part of the story is where the tradition comes from. Delta tamales grew out of the early 20th-century Delta, when migrant workers and local African American communities shared and blended cooking traditions during the cotton harvest.
So grab a road map, bring your appetite and hit the Delta. Just don’t be surprised if one hot tamale turns into a whole lot more.
Delta Tamales
Ingredients
Method
- Combine the ground meat, spices, and 1/2 cup of water/broth in a skillet or pot.
- Simmer over medium-low heat for 20 minutes until thick and savory.
- Set aside to cool slightly.
- Mix the yellow cornmeal, chili powder, baking powder, and salt in a large bowl.
- Stir in the melted lard.
- Gradually add warm broth or water until the mixture reaches a thick, spongy consistency like heavy paste or thick mashed potatoes.
- Lay a soaked, pliable corn husk flat.
- Spread 2 to 3 tablespoons of the cornmeal dough across the wide end of the husk.
- Spoon a line of the meat filling down the center of the dough.
- Roll the husk so the dough surrounds the filling, then fold and tuck the bottom end up.
- Stand the tamales upright (folded side down) snugly in a large stockpot so they stay propped up.
- Mix the 10 cups of water, chili powder, salt, black pepper, cumin, and hot sauce, then pour it into the pot until it nearly covers the tamales.
- Bring to a boil, then cover, reduce heat to low, and simmer for 1 hour until the cornmeal dough firms up and easily pulls away from the husk.
