A tamale is made with masa, or cornmeal dough, that is placed in a softened corn husk or plantain leaf, and filled with various toppings. The cook spreads the masa on the husk, followed by a filling of beef, pork, or chilies. These ingredients involve a significant amount of preparation. The masa is made with cornmeal and lard and seasoned with cumin, onion, and chilies. The meat has to be simmered until extremely tender, which usually takes several hours. It is also seasoned with onion, chilies, cumin and other spices. Even a chili filling is time-consuming – they must be roasted, peeled, seeded, and chopped before being placed in the corn husk with the masa(HICA). After this, the cook wraps up the corn husk and steams the tamale for several minutes. They can be served immediately afterward or stored for a later time, as the husk traps the heat of the tamale.

Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.

The main thoracic cut, including the scapula. A cut of beef from the lower part of the chuck or blade.