In the classroom this week we celebrated Black History Month by learning about Mississippi Delta hot tamales, a dish many historians believe was forged out of friendships between migrant Mexican farmworkers and African American sharecroppers in the American South a century ago.
In our rainy day kitchen classroom (aka Room 107) every chef worked with soaked corn husks; a cornmeal dough; a filling featuring corn, poblano chiles, and tofu; and rolled and folded the tamales like pros. Hot tamales are cooked in a spiced, tomato-based broth and deepen in flavor the longer they steam. Mr. Orlando’s students made hot tamales for Ms. Reynolds’ students, and Ms. Reynolds’ students made hot tamales that were shared with the community. Our theme for the week was that across our differences, the things we create together are stronger, more creative, and more delicious. Happy Black History Month!
