A Cross-Cultural Hot Tamale Love Affair | Link TV
A Cross-Cultural Hot Tamale Love Affair
In partnership with Southern Foodways Alliance: The Southern Foodways Alliance documents, studies and explores the diverse food cultures of the changing American South. Our work sets a welcome table where all may consider our history and our future in a spirit of respect and reconciliation.
Tamale-maker Elizabeth Scott developed a taste for the spiciness of tamales in 1940, when she enjoyed them before watching a movie at her local theater in Greenville, Mississippi. When her husband passed along a recipe he got from a Mexican man in the service, Scott went through many trials and errors until she perfected it and opened Scott's Tamales stand in Mississippi.
The small stall still stands today. Six of her children and grandchildren are still rolling tamales with the classic family recipe. While people in the community make different varieties of tamales for Elizabeth and her family to taste -- including bologna, fish, and deer -- they say there's nothing like the TLC in their recipe. Tamale-making is not easy work, they warn, so "if you're not going to do it right, don't do it at all."
Inspired by the Mayan traditions of his youth, Jorge Dugal re-interprets his grandmother’s recipe for chirmol, a fire-roasted tomato and chili based salsa, that finds a modern home at one of Los Angeles’s most revered restaurants, Providence.
The rising Filipino food movement in Los Angeles is rooted in a new generation of young and talented chefs, who each share a story about going against the grain, preserving their culture, and honoring Filipino traditions with their food.
In sharing their stories, Celestino Lopez, owner of Chiles Secos, and Enrique Peralta, a L.A. street vendor, reveal a common element of immigrant experiences, the ongoing struggle to make it in the land of opportunity.
For Chefs Debbie Michail and Wafa Ghreir, food is a way to link back to their Middle-Eastern culture. To have the opportunity to enjoy their meals is to gain an understanding of Middle-Eastern traditions.
Season 1 Broadcast Special
Los Angeles’ booming food scene is being shaped by a new generation of chefs. Visit almost any kitchen in Los Angeles and it is likely you will find a migrant chef combining ethnic cuisines with new flavors and techniques. And often within the food, is a story of their migration.
“The politics of migration, the labor economy, all that drama plays out in the restaurants that we go to,” says journalist and author Rubén Martínez
Season 2, Episode 1
A collective of culturally connected, distinguished chefs (including Ray Garcia of Broken Spanish, Wes Avila of Guerilla Tacos, Carlos Salgado of Taco Maria, as well as Jorge Gaviria of corn purveyor, Masienda) work to preserve heritage and push forward the “Alta California” Mexican food movement. By celebrating those dishes and ingredients integral to Mexico's cuisine and its economy, a group of accomplished Mexican-American chefs are working to elevate not only the food, but what people of their heritage can achieve in the food business.