Tamales
6/7/2018 | 25m 17sVideo has Closed Captions
Join Huell & Luis as they stuff themselves silly on every kind of tamale.
Every year down in Indio there is a great gathering of International Tamale makers getting ready for the Christmas holidays. Join Huell & Luis as they stuff themselves silly on every kind of tamale you can think of, from the traditional pork to a delicate a rasin.
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Problems playing video? | Closed Captioning Feedback
Visiting with Huell Howser is a local public television program presented by PBS SoCal
Tamales
6/7/2018 | 25m 17sVideo has Closed Captions
Every year down in Indio there is a great gathering of International Tamale makers getting ready for the Christmas holidays. Join Huell & Luis as they stuff themselves silly on every kind of tamale you can think of, from the traditional pork to a delicate a rasin.
Problems playing video? | Closed Captioning Feedback
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>> Huell: HELLO EVERYBODY I'M HUELL HOWSER AND HERE WE ARE IT'S A SATURDAY MORNING, ABOUT QUARTER TO 11:00.
AND WHEN LOUIE AND I LEFT LOS ANGELES, THIS MORNING, IT WAS POURING RAIN.
BUT WE HAVE COME ABOUT A 130 MILES EAST AND WE ARE NOW IN THE ç BEAUTIFUL LITTLE DESERT COMMUNITY OF INDIO AND IT'S NOT RAINING HERE.
>> NO IT'S NOT.
>> Huell: AND THE CHAMBER OF COMMERCE TELLS US IT'S NOT ALLOWED TO RAIN.
>> NO NOT DURING THE TAMALE'S FESTIVAL.
>> Huell: WE HAVE COME TO AN ATTEND INDEPENDENTIO INDEPENDEN NATIONAL TAMALE FESTIVAL.
AND I HAVE NOT EATEN FOR A WEEK GETTING READY FOR THIS.
>> THERE IS MANY TAMALES HERE FOR YOU TO ENJOY.
>> Huell: TONY LEJA IS GOING TO BE OUR CO-HOST TODAY.
WE'RE STARTING OFF, WE'RE PROBABLY WE PROBABLY NEED TO ASK, WHY TAMALES?
WHY A TAMALE FESTIVAL?
>> IN OUR CULTURE WE HAVE FAMILY GET TOGTS TO MAKE THE AROUND THE CHRISTMAS SEASON.J EVEN THOUGH WE MAKE THEM ALL YEAR LONG, MOST OF THE CHURCHES DO, WE CAN GET THE FAMILIES TOGETHER AND BRING THE COMMUNITY AS A WHOLE.
>> Huell: HOW WE HAVE A LOT OF TAMALES HERE TODAY.
WE'RE NOT GOING TO BE ABLE TO GO TO ALL THE BOOTHS.
BUT STARTING FF, IT CLAIMS THEY HAVE THE BEST TAMALES, NORTH OF THE BORDER?
>> THAT'S RIGHT SIR.
>> Huell: YOU HAVE THE BEST TAMALES NORTH OF THE BORDER.
>> WE GUARANTEE THEM.
>> Huell: ALL RIGHT YOU'RE COOKING THEM UP.
WHAT DO YOU HAVE FOR ME?
>> I HAVE A TAMALE MADE OF PORK, IT'S BASICALLY A TRADITIONAL TAMALE AND IT'S THE BEST TASTING IN MY OPINION.
>> Huell: BUT YOU HAVE A LOT OF DIFFERENT TAMALES HERE?
>> YEAH, WE DO.
WE HAVE CHICKEN TAMALES WITH GREEN OR RED SAUCE AND FOR THE VEJGETARIAN, THE CHEESE.
>> Huell: IS THIS A TRADITIONAL CHRISTMAS RECIPE FOR YOUR TAMALE?
>> YES, SIR, IT IS.
>> Huell: LOOK THEY'RE EATING ONE OVER HERE.
>> Huell: HOW'S THE TAMALE?
>> BEST ONE IN TOWN.
>> Huell: IT'S NOT THE BEST ONE IN TOWN BUT NORTH OF THE BORDER.
>> THAT'S GREAT.
>> Huell: HOLD THIS FOR ME FOR A MINUTE.
NOW THE WAY TO EAT IT--.
>> YOU HAVE TO UNWRAP IT AND UNWRAP IT AND YOU'LL FIND THE GOOD STUFF IN THERE.
>> Huell: BOY, YOU JUST KEEP--THAT'S PART OF IT.
>> YES, SIR.
>> Huell: HOW DO YOU EAT THIS LITTLE PART HERE?
>> YES, SIR, THAT'S MADE OUT OF CORNMEAL, I BELIEVE.
>> Huell: VERY GOOD.
BUT I HAVE NOT GOTTEN DOWN TO THE--THIS IS WHAT YOU WANTED ME TO EAT WAS THE PORK?
>> RIGHT.
>> Huell: BOY, THAT IS THE BEST TAMALE NORTH OF THE BORDER.
>> GREAT, I KNEW YOU WOULD SAY THAT.
I KNEW YOU WOULD SAY THAT.
>> Huell: I'M NOT GOING TO BELIEVE ABLE TO EAT IT ALL.
I'M GOING TO GIVE IT BACK TO YOU.
WE'VE GOT A CROWD NEXT.
WHERE ARE REGOING NEXT?
>> WE HAVE MORE TAMALES THERE.
>> Huell: THANK YOU VERY MUCH.
GREAT TAMALES.
WE GOT TO PACE OURSELVES EVEN IF WE HAVE ONE BITE AT EACH PLACE.
>> YOU'RE GOING TO TAKE A LONG TIME.
WE'VE GOT A LOT OF TAMALE VENDOR TODAY.
>> Huell: YOU'VE GOT TO UNWRAP THEM BEFORE YOU EAT THEN.
>> SOME WILL HAVE JUST ONE FOLD AND SOME ARE WRAPPED IN BANANA LEAFS SO IT'S ONE UNFOLDING.
>> Huell: THIS ONE SAY GOURMET TAMALES.
>> YES DEFINITELY GOURMET.
>> Huell: TELL US ABOUT THEM?
>> THIS CAME FROM LOS ANGELES, WE BEEN HERE FOR THE LAST THREE YEARS, AND WITHIN WINNING AWARDS FOR THE LAST THREE YEARS.
>> Huell: AN AWARD WINNER.
>> YES, MOST OF OUR JUDGES ALWAYS END UP GIVING HIM A PRIZE OF ONE TYPE OR ANOTHER BECAUSE HE HAS THE BEST GOURMET TAMALES.
>> Huell: LOOK AT THIS.
>> SOME WITH SHRIMP AND CHEESE AND SOME WITH SUN DRIED TOMATOES AND PI CAN.
>> Huell: THIS IS NOT TRADITIONAL?
>>çó NO, MY WIFE IS FROM MEXICO AND MYSELF FROM BELGIUM.
>> Huell: OH MY GOSH, BELGIUM.
>> WE CREATED ONE WITH BELGIUM CHOCOLATE.
>> Huell: WE'LL COME BACK FOR THE DESSERT.
SO TAMALES CAN BE ANYTHING?
>> YES THEY CAN.
WE HAVE DIFFERENT CULTURES.
THEY HAVE MIXED THEM JUST LIKE PAPER PASSQUAL HAS.
>> Huell: LADIES HOW ARE THE TAMALES?
>> GREAT.
>> Huell: ARE THEY AS GOOD AS YOUR TAMALES?
>> REALLY?
>> WE MAKE A LOT OF THEM WE MAKE ABOUT 60 POUNDS.
>> Huell: YOU MAKE ABOUT WHAT?
>> 06 POUNSDS.
>> Huell: 60 POUNDS AT ONE TIME?
>> YES WE GET A LINE AND GET GOING THAT TAKES US FOUR DAYS.
>> Huell: THAT'S NOT FOR YOUR FAMILY?
>> YES, IT IS.
>> Huell: HOW LONG A FAMILY DO YOU HAVE?
>> A BIG FAMILY!
>> Huell: OH MY GOSH.
GENTLEMEN WE'RE CONCENTRATING ON TAMALES BUT WE WANT TO TAKE A QUICK LOOK AT YOUR CHILIS HERE.
HOW HOT ARE THESE.
>> THESE ARE MILD, THESE ARE CHILLYS THAT YOU USE FOR CHILE RELLENOS.
>> Huell: BUT THERE IS A TAMALE FESTIVAL.
>> WE WANTED TO OFFER A LITTLE VARIETY.
>> Huell: I GOT YOU.
>> WE'LL FIRE THIS UP FOR YOU.
>> Huell: WHAT DO YOU MEAN?
>> WHAT WE DO, IS FIRE ROAST THEM, SO WHEN YOU EAT CHILIS YOU WANT TO TAKE THE SKIN OFF, AND BY FIRE ROASTING, IT LOOSENS UP THE SKIN AND PUT THEM IN A BAG AND STEAMS THEM AND THE SKIN JUST COMES UP.
>> Huell: SO WE'RE LEARNING ABOUT CHILIS TODAY.
>> THANK YOU.
>> Huell: IS CHILIS LIKE THAT PART OF THE--.
>>--.
>> IT IS.
>> Huell: TRADITION PART OF THE FOOD.
>> YES, WE USE THOSE CHILIS TO PUTTING THEM INSIDE THE TAMALES, SOME PEOPLE WILL MAKE THE TAMALES WITH A STRIP OF THAT CHILI AND CHEESE.
AND SO THAT IS ALSO PART OF THE TRADITIONAL TAMALE FOR OUR CULTURE.
>> Huell: THIS GOES ON AND ON, HOW MANY BOOTHS DO YOU HAVE?
>> 60 TO 65.
THESE ARE MORE GOURMET.
>> Huell: SO THIS IS REALLY CATCHING ON.
IT'S MORE OF A--IT'S CROSSING CULTURAL LINES?
>> IT SURE AS, AT FIRST THEY STARTED--THE AZTECS USED TO EAT THEM BEFORE THE SPANISH CONQUERED.
AND THE SPANISH HAD THEM FOR FAMILY TOGTS AND WE'VE HAD A LOT OF APPLICANTS THEY MIX THE TAMALE TOGETHER.
>> Huell: THIS IS ANOTHER CHURCH.
THIS IS THE POMONA CHURCH.
HELLO, BOY YOU'RE YOU ALL LOOK LIKEN JOYING THE TAMALE.
>> THIS IS THE BEST.
>> Huell: --GOOD.
>> Huell: OH BOY HERE WE ARE.
GRANDMA LUPE'S AUTHENTIC.
>> ç DEFINITELY AUTHENTIC.
>> Huell: WHERE IS GRANDMA LUPE?
>> WE'RE EATING HER REVIEW.
>> VERY GOOD AND THE STRAWBERRY.
>> Huell: ARE YOU A COUNTESEUR ç OF TAMALES?
>> I'VE BEEN EATING THEM ALL MY LIFE.
>> Huell: HOW DOES GRANDMA'S LUPE'S COMPARE TO YOURS?
>> EXCELLENT.
>> Huell: DO YOU USE EXACTLY WHAT YOUR GRANDMOTHER USE?
>> I JUST EAT THEM I DON'T COOK THEM.
>> Huell: HELLO, NICE TO MEET YOU.
>> HUH-UH.
>>[TRANSLATING IN SPANISH] SPANISH] VENTED THE RECIPE.
>> Huell: CAN WE TAKE A LOOK.
>> [SPEAKING SPANISH].
>> STRAWBERRY.
>> Huell: HOW ARE YOU CONNECTED?
>> SHE'S MY MOM.
>> ç Huell: REALLY.
>> DOES SHE PASS THE RECIPE DOWN TO YOU?
>> IT'S A TRADITION AND A CULTURAL THING.
>> Huell: WHAT IS IT.
CAN YOU TELL ME WHAT IT IS?
>> WE PREPARED THE HOT SAUCE.
>> Huell: OH LOOK AT THIS LOUIE.
WE STUFF THEM WITH CHICKEN BEEF OR PORK.
WE TRIED STRAWBERRIES INSTEAD OF PINEAPPLE AND THEY CAME OUT DELICIOUS.
>> Huell: OH LOOK.
YOU CAN HAVE A SAMPLE.
THIS HAS STRAWBERRIES IN IT.
HOLD THE MIKE FOR JUST A MINUTE.
>> IT'S DELICIOUS.
>> SHE SAYS IT'S DELICIOUS SO--YOU HAVE TO TAKE THE HUSK OUT.
YOU HAVE TO LEARN HOW TO EAT THESE.
>> Huell: WHAT.
>> YOU HAVE TO LEARN TO EAT THEM.
I.
>> Huell: I PUT THE WORK IN THERE.
THEY'RE LAUGHING AT ME.
>> LET ME HELP YOU.
>> Huell: THIS IS EMBARRASSING.
I'M SORRY, I JUST DON'T KNOW.
OKAY.
HERE.
LOOK HOW EASY THAT CAME OFF.
THOSE ARE--.
>> THOSE ARE STRAWBERRY.
>> Huell: WHAT ELSE IS IN THERE.
>> STRAWBERRY AND MASA.
>> JUST THE CORN AND STRAWBERRYS.
>> Huell: VERY GOOD.
>> THANK YOU.
>> Huell: DID YOU KNOW HOW GOOD HER ATTAMALES WERE?
ç>> YEAH, WE HELPED.
>> Huell: NOW YOU HAVE KIDS HERE?
>> YES, WE'RE ALL RELATED.
>> I'M HER DAUGHTER I'M THE THIRD GENERATION.
>> Huell: AND YOU ENJOY MAKING THE SAME AUGT AUGT--AUTH?
>> SHE SAYS SHE'S TEACHING THEM SO THEY KNOW THE RECIPE BECAUSE SHE'S NOT GOING TO BE AROUND FOR EVER.
>> Huell: IT'S IMPORTANT TO PASS ON.
LET'S TAKE A PICTURE OF THE THREE OF YOU.
RIGHT HERE THREE GENERATIONS, AND LET ME HAVE THE TAMALE.
LET ME HAVE THE TAMALE.
THIS IS A GREAT PICTURE.
THREE GENERATIONS STANDING HERE TOGETHER.
WITH THE TAMALES.
AND YOUR NAME.
THE FAMILY NAME?
>> MY NAME MARIA, LUPE AND JULYIE.
>> Huell: WITH THE STRAWBERRIES TAMALE.
>> THAT'S A BANANA LEAF THAT'S A DIFFERENT TYPE OF TAMALE.
BUT IT'S TRADITIONAL FOR A LOT OF THE CULTURE.
>> Huell: WHERE DO YOU GET BANANA LEAFS?
>> LET'S ASK ONE OF THE VENDOR.
>> Huell: HELLO.
>> HELLO.
>> Huell: TALK WITH US.
WHERE DO YOU GET THE BANANA LEAF.
>> MY BROTHER-IN-LAW BOUGHT IT FROM A RESTAURANT.
HE WORKED IN THE RESTAURANT.
>> Huell: WHY DO YOU USE BANANA LEAFS INSTEAD OF THE CORN.
>> BECAUSE WE CAME FROM ACAPULCO AND THEY MAKE WITH BANANA LEAF.
>> Huell: SO DIFFERENT PARTS OF THE MEXICO WILL USE DIFFERENT INGREDIENTS.
>> YES BECAUSE YOU HAVE DIFFERENT TYPES OF CULTURE.
YOU MAY HAVE SOME PEOPLE WITH SALVADORIAN BLOOD.
THAT'S WHY THEY USE BAT NA NA LEAF.
AND THEY ALSO HAVE THE XOERN HUSK AT THAT BOOTH.
>> Huell: SO THEY HAVE BOTH?
>> YES THEY DO.
>> Huell: OH BOY.
>> HOT?
>>.
>> Huell: HOT AND A LITTLE SPICE IN THERE.
>> THAT'S THE GREEN CHILE?
>> Huell: YOU LIKE IT.
>> I'M GOING TO KEEP THIS ONE.
THANK YOU.
WE HAVE A BOOTH, IT'S GOT THE CHOCOLATE AND GOLD TAMALES-- TAMALES--[SPEAKING SPANISH] WE LOVE ALL THE TRADITIONAL TAMALES.
THESE REGIONAL TAMALES FROM TEXAS, HUAJAKA BUT I COOK FOR PEOPLE WHO TRAVEL SO I MAKE FROG LEGS TAMALES, AND I MAKE TAMALES WITH r& TOP.
>> Huell: HAVE YOU HEARD OF SUCH A THING?
>> GOLD, YES.
>> Huell: WHAT KIND OF GOLD?
>> GOLD HAEFSH.
>> >> Huell: THIS TOPS THE CAKE.
>> YES AND AS A J HE'LL KNOW THAT.
HE'S ONE OF OUR GOURMET JUDGES.
>> Huell: OH YOU'RE A JUDGE TOO?
>> YES AND A TAMALE MAKER AND I'M A GOOD APPRECIATEOR.
TAMALES ARE POPULAR AROUND THE WORLD.
>> Huell: SO THIS IS WHAT THEY'RE TALKING ABOUT NOW?
>> INTERNATIONAL.
>> HE IS YOUR JOHN.
>> YES I AM.
>> Huell: NICE TO MEET YOU.
I WANT ONE OF THOSE WITH THE AT TEQUILA.
>> WE'VE GOT TEQUILA AND GOLD ONE WITH YOURS.
>> Huell: THAT'S AFTER THE CAMERA IS OFF.
>> THANK YOU.
>> Huell: LOOK AT THIS.
WHAT IS YOU EATING THERE.
>> GREEN CHILE AND CHEESE.
>> Huell: YOU KNEW WHAT YOU WERE GOING FOR WHEN YOU CAME HERE?
>> Huell: SO WHEN YOU LITERALLY LOOKING DOWN AND LOOKING AT ALL THE BOOTHS, YOU CAN'T REALLY TELL.
THEY'RE ALL WRAPPED UP.
>> GO BY THE INGREDIENTS.
>> HE WANTED GREEN CHILE AND CHEESE.
>> Huell: ARE YOU A TAMALE MAKER?
>> I HAVE DONE IT A FEW TIMES AND IT'S A LABOR OF LOVE.
>> Huell: WHAT IF YOU JUST LOVE ABOUT 50 AND PUT THEM IN THE FREEZER, WOULD THEY BE AS GOOD IN THE FUTURE?
>> YES, THEY WOULD, THEY CAN EITHER MICRO WAVE THEM OR STEAM THEM AGAIN.
>> YOU LEARN SOMETHING NEW EVERY DAY.
>> Huell: ENJOY.
>> THANK YOU.
>> Huell: ENJOY.
>> TIDAL SPONSOR FOR THE FESTIVAL.
YOU WANT A FREE T-SHIRT?
>> Huell: DOES IT HAVE A TAMALE ON IT.
>> >> NO WE'RE JUST SPONSORING.
>> Huell: SO THE POSTAL SERVICE GETS INVOLVED TOO.
>> YES.
WE'VE GOT ALL KINDS OF GOOD PEOPLE HERE TODAY.
>> Huell: YEAH, EVERYBODY CAN ENJOY TAMALES.
>> THAT'S RIGHT.
>> Huell: BOY THIS PLACE IS GETTING CROWDED ALL OF A SUDDEN.
HERE WE G LOUIE.
SHE'S----.
>> THAT'S JUST TO TRY IT AGAIN.
>> Huell: WHAT KIND OF MEAT IS THAT?
>> GROUND MEAT.
>> THIS IS NOT A NORMAL CUSTOM TO DO THAT.
BUT IT'S AWFULLY GOOD.
>> Huell: I'M GETTING THE IDEA THAT ANYTHING GOES WHEN IT COMES TO TAMALES.
>> YES, THAT'S CORRECT.
>> Huell: HOLD THIS FOR ME.
LOOK AT THIS, LOUIE.
>> Huell: VERY GOOD.
>> OKAY, THANK YOU.
>> Huell: VERY GOOD.
>> THANK YOU.
>> Huell: DID YOU MAKE ANY OF THIS?
>> YES, I DID.
>> Huell: WHAT DID YOU MAKE?
>> ALL OF US, WE ALL PITCHED IN AND MADE THEM.
LIKE 1600.
>> Huell: ç YOU MADE 1500--160 TAMALES?
>> YES.
>> Huell: HOW LONG DID THAT TAKE YOU?
>> ABOUT 6 HOURS?
WE HAD A LOT OF HELP.
>> Huell: NOW WHO MAKES THE TAMALES IN YOUR HOUSEHOLD, YOU OR YOUR WIFE?
>> ME AND MY WIFE.
>> Huell: WHAT IS YOUR ROLE?
>> I COOK THE MEAT, SHE SPREADS THEM AND MAKES THEM.
>> Huell: SHE MAKES--.
>> I MAKE THE MEAT AND WE BUY THE MASA, SHE PUTS IT IN THE MEAT AND WRAP IF UP.
A LOT OF WORK.
A LOT OF WORK BUT IT'S A GOOD CUSTOM.
>> Huell: YOU DO IT EVERY YEAR FOR HOME?
>> YES, IT'S A CUSTOM.
>> Huell: THIS IS VERY GOOD.
THANK YOU VERY MUCH.
>> YOUR WELCOME.
>> Huell: THANK YOU VERY MUCH.
>> SHE WOULDN'T TELL US WHAT WAS IN IT EITHER.
>> NO THAT WAS A SECRET INGREDIENT.
>> Huell: WHEN WE STARTED THIS PLACE IS PACKED.
>> WELL THAT'S BECAUSE WE HAVE A PARADE IN THE MORNING, AND EVERYBODY HITS THE FESTIVAL.
>> Huell: WOW.
>> AND THEY'LL ALL BE EATING TAMALES, SO WE HAVE A LOT OF TAMALES TO SELL.
I BELIEVE EVERY BOOTH WAS ASKED TO MAKE AT LEAST 1,000 TAMALES, BUT A LOT OF THEM ARE GOING TO BE FOR TWO DAYS.
IF THE RAIN CLEARS UP WE SHOULD HAVE AT LEAST 1500 TAMALES PER BOOTH.
AND AT LEAST 80,000 PEOPLE.
>> Huell: I TELL YOU--ALL I CAN THINK ABOUT IS ANOTHER BITE OF THIS.
>> GO FOR IT, IT LOOKS GOOD.
LET ME HOLD IT AND YOU GO AHEAD AND EAT IT.
>> Huell: I'M SPELLING IT AND LOOKING AT IT.
>> AND IT LOOKS GOOD.
>> Huell: UMMMM,.
>> WHERE DO YOU KEEP IT HUELL, MAYBE YOU SHOULD HAVE BEEN ONE OF OUR JUDGES MAYBE NEXT YEAR.
>> Huell: YEAH.
>> NOW THAT YOU KNOW WHAT THEY TASTE LIKE.
YOU'VE GOT THE TRADITIONAL THE GOURMET, YOU'VE TASTED THEM ALL.
>> Huell: AND THE ONE WITH AT THE TEQUILA--.
>> I BELIEVE YOU'RE GOING TO TASTE THAT ONE AFTER YOU SHUT THE CAMERA DOWN.
>> Huell: NOW THIS IS THE HIGH POINT OF THE DAY.
WHAT'S HAPPENING HERE?
>> WE'RE HAVING THE TAMALE JUDGING CONTEST.
AND WE HAVE ONE TWO THREE FOUR FIVE SIX SEVEN EIGHT, NINE JUDGES.
WE'RE GOING TO SPLIT UP AFTER A WHILE.
SOME WILL JUDGE THE TRADITIONAL AND SOME THE GOURMET.
>> Huell: THESE ARE OUR JUDGES HARD AT WORK.
THIS IS A TOUGH JOB?
>> VERY TOUGH.
>> Huell: AND YOU ALL HAVE WATER TO CLEAR YOUR PALAT?
>> SURE DO.
>> Huell: WHAT'S HAPPENING SO FAR.
>> 40 YEARS OF EXPERIENCE EATING TAMALES AND DOING MY JOB.
>> Huell: YEAH, I KNOW IT'S A TOUGH JOB BUT SOMEBODY HAS TO DO IT.
>> YEAH W WE JUST DON'T WANT TO SWALLOW.
>> Huell: LOOK AT ALL THOSE TAMALES YOU HAVE TO TASTE.
>> I HAVE MY ENZYMES HANDY.
>> Huell: READY FOR IT.
>> DOG GONE RIGHT, I'M HUNGRY.
>> Huell: HERE'S A GUY, HE KNOWS HOW TO UNWRAP IT.
>> IT'S UNWRAPPED.
>> Huell: YOU'RE NOT GOING TO EAT THE WHOLE TAMALE.
>> I NORMALLY, BUT I SUSPECT WE'RE GOING TO HAVE ONE OR TWO HUNDRED COMES.
>> Huell: HOW DID YOU GET TO BE A JUDGE?
>> BEGGED, CRIED, SQUIRMD.
I WAS PULLED OFF THE STREETS THERE WAS A SHORTAGE.
>> Huell: WHAT DID YOU SAY.
>>ñr HE SAID--HE CAN'T EAT THE WHOLE TAMALE.
>> Huell: AND YOU JUST DRANK SOME WATER TO CLEAR THE PALATE.
>> I HAD MY MUSHROOM TAMALE.
NOW I MOVE TO THE NEXT ONE.
>> Huell: IT'S ALL PACING.
>> THAT'S NUMBER THREE.
>> Huell: TELL US--GIVE US A LITTLE EVALUATION HERE.
>> THAT WAS GREAT.
>> IS THIS SUPPOSE TO BE TRADITIONAL.
>> THERE IS A JALAPENO THERE.
>> Huell: SO YOU REALLY--.
>> A NICE AFTERTASTE TOO.
JUST DELICIOUS.
>> I HAVE NOT TRIED THAT ONE YET.
>> I'M WORKING ON THE GOURMET.
>> Huell: WELL THEY'RE WORKING HARD.
AND LET'S SAY GOODBYE.
CAUSE THIS CAN GO ON ALL DAY.
>> YES IT COULD.
>> Huell: YOU HAVE YOUR GLOVE ON.
>> YES I DO.
>> Huell: YOU'RE GOING TO BE HANDLING TAMALES?
>> YES, WE WANT TO MAKE SURE FTS CLEAN.
>> Huell: WE WANT TO THANK YOU FOR TAKE--TAKING US AROUND.
NOT THROUGH YOUR KNOWLEDGE THE HISTORY OF TAMALES AND NOW THEY'RE PART OF THE CHRISTMAS TRADITION.
>> YES AND I TOTALLY ENJOYED.
>> Huell: AND I HET A LOT OF NICE PEOPLE.
>> AND YOU TASTED A LOT OF NICE PEOPLE.
>> Huell: AND I'M NOT SURE WHO I'M GOING TO REPLACE NEXT YEAR.
BUT I'M AVAILABLE.
>> YOU ARE GOING TO BECOME ONE OF OUR JUDGES, MAKE SURE YOU STAY IN TOUCH.
>> Huell: GOOD LUCK, LADIES AND GENTLEMEN, YOU'VE GOT A VERY IMPORTANT TASK IN FRONT OF YOU.
WE HAD A GREAT DAY HERE IN INDIO AT THE ANNUAL INTERNATIONAL FESTIVAL.
THIS IS A GREAT CHRISTMAS TRADITION.
>> AND FOR ALL THOSE WHO WANTS TO REGISTER, THE GET IN TOUCH WITH US EARLY, AND THE EARLIER YOU RESPOND--.
>> Huell: SO ENTER THEIR TAMALES.
WHEN YOU SIGN UP EARLY, YOU GET TO CHOOSE THE SPOT.
THE EARLIER YOU SIGN UP THE BETTER.
>> Huell: ALL RIGHT AND AS WE CLOSE, ONLY IN INDIO,--.
>> HO, HO, HO,.
>> Huell: WOULD YOU FIND SANTA EATING A TAMALE.
>> HERE IN INDIO.
ARE HAVE YOU HAD ANY TAMALES.
>> Huell: AND THIS IS WHAT HAPPENS TO YOU.
>> YOU'RE NEXT.
WELCOME TO OUR CITY.
>> Huell: WE'VE HAD A WONDERFUL TIME.
>> I'M GLAD YOU HAVE, ENJOY YOUR TAMALE.
>> Huell: PART OF THE TRADITION AND CULTURE OF ACTUALLY PEOPLE'S FROM ALL OVER THE WORLD, BUT IT'S CELEBRATED RIGHT HERE IN INDIO EVERY DECEMBER.
THE INTERNATIONAL TAMALE FESTIVAL.
>> MERRY CHRISTMAS.
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