The Pearl’s annual ode to the tamale is this Saturday, which will likely prove (again) to be a great event for friends and family a like.
Tamales! at The Pearl will include 40 different tamale vendors that will serve up their creative take on the tamale – not to mention enough drinks and entertainment to go around.
The Pearl sent a film crew to last year’s event, capturing the festive mood:
Weather reports for this weekend predict a wintry 41 degrees, but don’ let that stop you. Tamales have the power to keep you warm. Okay, not technically, but if you eat a spicy one, it might help.
Several vendors will compete for “Best Tamale” in three categories: best chicken tamale, pork tamale, and a “Wild Card” for something unique and different.
I hope all the abuelitas from around San Antonio come out and compete for the title of “Best Tamale in San Antonio.”
Since the Tamale is as synonymous with San Antonio winters as the heat is with San Antonio summers, we would like to gauge our readers on what they think makes a great tamale.
Is it the homemade masa? The tenderness of the pork, cooked to perfection? What makes your family’s tamales unique?
In my opinion, my Mom makes the best tamales – naturally. She’s not pinche with the meat. She fills that thing up. After eating three of them I’m stuffed, but I always find myself eating more.
Share your thoughts and you will be entered into a drawing to win a $25 gift card to be used at any of the shops at The Pearl.
To enter, leave your comment below this article or comment on our Facebook page story link (these comments are imported to our website) and your name will be entered into the drawing.
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The contest starts right now and ends tonight – Thursday – at midnight. We will announce two winners Friday morning.
Be sure to catch Tamales! at The Pearl this Saturday in front of the old brewhouse. The event is free for everyone 12-6 p.m.
Jaime Solis is the Director of Marketing and Development for the Rivard Report. You can follow him on Twitter at @_JaimeSolis and contact him at jaime@rivardreport.com.
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I look forward to Tamale fest been there once and there were so many variety see didn’t get to try them all. One in particular was the green leaf tamale which sold out going to look for it. so I’m gonna layer up grab my gloves and be there no matter how cold it is !
What makes a great Tamale? It’s the love and passion from the hands that make them! This is why “Moms Tamales” are the best! Who will put as much love and passion into making such a yummy treat for you to enjoy as Mom does!
Pork
A festival for tamales? YUM!
Personally, I like and have grown up eating venison and wild hog tamales. This goes along with the usual pork, beans, beef and others as well.
Originally, from South Texas my family’s wildgame tamales was unique since the taste was rahter good when it was well prepared wiht the spices and mixute of other meats that complemented the vension/wild hog meat complex.
I am looking forward to attending this years Tamale Fest at the Pearl Brewery since I am new to the city. I hope to make new acquaintace and perhaps friends as well.
Thank you San Anotnio for being gracious as well as kind to me. I am a lost South Texas Country Boy who literally fell off the turnip truck, sort to say.
balance- not enough fat and it is like eating construction material; too much and your mouth is lined with oil.
I think its the quality of the masa and also the delicious salsa that is paired with the delicious filing. Any ingredients can be delicious but my favorite are pork and nopalitos!