Hernandez served three kinds of tamales, including pork with salsa relish, fresh corn with poblano chile and cheese and a unique dessert tamale filled with blueberries and golden raisins. Although tamales are not usually on Taqueria del Sol’s menu, both the pork tamale and the fresh corn tamale will be specials at its Georgia locations the week of Nov. 4 during dinner service only.
Other participants in the celebrity chef tamale throw-down included Michael Hudman and Andrew Ticer of Hog & Hominy in Memphis, Tenn.; Donald Link of both Cochon and Herbsaint in New Orleans, La.; and Rogan Lechthaler of the Downtown Grocery in Ludlow, Vt.
Last year, Greenville Mayor Chuck Jordan declared the city the Hot Tamale Capital of the World.
Information: visit www.hottamalefest.com or www.taqueriadelsol.com.