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face=Arial color=#000000 size=2> I have been eating tamales dulces with strawberries all my life (also raisins are sometimes added, sometimes canella). I know that the western part of Michoacan has many strawberry fields (my husband's family has worked in them). Esperanza (Chicago area)
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Steven, how interesting! My mother, who was a native of New Mexico, used to make "tamales de dulce" but she would only use sugar and raisins, no pineapples. She learned to make tamales from her family's Mexican cooks. Also, she had told me that she had seen dessert tamales that she thought were tinted with food coloring since they were pastel pink or green. Her family really didn't know how to cook Mexican food---for special occasions (weddings, etc.) they would hire cooks or caterers from across the border (probably Juarez). Her cooking was more like food found in the American South, bisquits, stews, beans served whole, not mashed, home-made bread (influenced by the Anglos who moved there after the Civil War). When we moved to California, she was exposed to different Mexican food and learned to make meatball soup and a pork stew made with pork shoulder instead of "tripa", since I refused to eat "menudo" because of the "tripa". She would also make enchiladas flat like stacks of pancakes with a fried egg on top. Her cousin's restaurant (Chope's) in La Mesa, New Mexico, still serves them like that. She did not roll them up, and they had only cheese and onions (I refused to have mine with onions) in them, never meat. When she did use meat and beans in them, she would serve them stacked also with a salad on top, like she had had at a restaurant in Santa Cruz, CA. I went on to develop my own cooking influenced by all the cultures found in California. Emilie Garcia Port Orchard, WA
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