Christmas season also means 'tamalada' season

The tamalada is a tradition as old as -- well, as old as corn. And that's pretty old, considering the experts believe that corn was domesticated at least 5,600 years ago in what are now southern Mexico and Central America.

The tamalada, or tamale-making party, most likely originated out of necessity to secure a food supply during the times when corn and other products weren't available. Corn kernels were dried and treated, then ground to a flour. Mixed with water and other liquids, the corn flour became a dough from which many things were and are made. Tortillas, tamales and enchiladas are but the most obvious and recognizable.

Now, the tamalada is both tradition and celebration, in that it brings families and groups of like-minded people together to prepare food, refresh and rejuvenate relationships and celebrate the season.

Thus it is so that the long-standing -- yet recently dormant -- Oropeza-Martinez family tamalada will be on Sunday at the house of my suegra, Ramona Martinez. Three daughters, three sons-in-law and at least a couple of grandchildren are expected to take part.

A full report on the tamalada will be posted soon.

Smuggling the goods, right under TSA's nose

The Transportation Security Agency officers were in a serious mood at Tucson International Airport as they pulled aside my stuffed black backpack for further inspection.

This isn't looking good for me, I said to myself as I acceded to their polite yet firm questioning. I readily admitted to "smuggling" six pounds of frozen chorizo and five dozen flour tortillas.

The chorizo is from American Meat Co., maker of the best chorizo in Tucson since 1953. The flour tortillas are from La Estrella Bakery Inc., a South 12th Avenue institution since 1986.

(Disclaimer: American Meat was founded by my uncles and is now owned and run by my cousins; I spent part of my youth elbow-deep in vats of chorizo, but that's a blog for another day).

"Why shouldn't we just confiscate this chorizo?" asked the Mejicana TSA officer, a hint of a smile beginning to show.

"I'm under strict orders to bring home the goods," I said in a pleading voice. "I may not be allowed in the door without them."

With that, she and her fellow officer allowed me to pass.

"I see this all the time," the male officer said. "Must be something about chorizo and tortillas from Tucson."

Indeed. My "smuggling" efforts will allow us to eat like the true South Siders that we are for the next while.

Now THAT'S a tortilla

Like a true Mejicano, I opened the package of tortillas from La Estrella Bakery in Tucson as soon as I got to the car and ate one. OK, I ate two. Delicioso. And they were still warm, just off the comál!

Now that's divine. I splurged and purchased five dozen -- three of the large (10 inches across) and two smaller (six inches) -- to take back home to San Francisco later this week.

The big challenge will be keeping them intact -- that is to say, uneaten -- before I depart in two days.

Ask a true Tucsonense about the best flour tortillas, and you will get an argument about whether they come from La Estrella or St. Mary's or Alejandro's or the late great Grande Tortilla Factory.

For my money, La Estrella is the best. But I will take one from any other of the above-mentioned tortilla factories over anything I can get anywhere else, including my newly adopted home of San Francisco.

Next stop: Tucson's American Meat Co. for the world's best Mexican chorizo.