The Río Grande/Río Bravo Basin spans the United States and Mexico, from Colorado to Nuevo León and Tamaulipas. The result is a complex cultural and ecological landscape. The region's foodways reflect this complexity and diversity. Cooking styles reflect the different environments, resources, and populations that make up the basin. By far the most popular foods of the Basin, regardless of region, is the tamal. Usually associated with the Christmas season, these steamed corn delicacies come in a variety of styles, from fresh corn tamales to beef and pork-filled tamales wrapped in corn husks to tamales wrapped in banana leaves and eaten with cinnamon flavored coffee. No matter what the filling or wrapper, however, corn is the unifying element. The making of tamales is an occasion for relatives to come together to prepare food and catch up on family and community news. This event, called a tamalada, takes place early in the Christmas season to prepare enough tamales for family and friends. The following recipes are from one of the festival participants, Rita Morales Alvarez of Matamoros, Tamaulipas, México.

                 Tamales de Elote (Fresh Corn Tamales)

50 fresh ears of corn with husks
1 1/2 pounds lard
1/2 gallon milk
1 pound (4 sticks) butter
1 1/2 pounds sugar

Cut the husks as close to the cob as possible. Take care not to rip
them. Set aside. Cut kernels off the fresh cobs and grind them in
a mortar or feed processor. Add butter and sugar and mix until
slightly moist. Using the largest corn husks, or two smaller husks
together, place a heaping spoonful of the mixture across the widest
part of the husk, roll into a tamal, fold the ends and place flat in a
steamer with a small amount of water. Cover with remaining husks
and cook for 1 and1/2 hours. Makes 60 tamales.

           Tamales de Hoja de Platano (Banana Leaf Tamales)

4 1/2 pounds corn masa harina (dehydrated dough which can be purchased in a Latino
     market)
3 3/4 pounds chicken
1 pound chile ancho (dried poblano pepper)
2 1/4 pounds pork lard
2 cans chicken broth, or 1 box Knorr Suiza
3 packages banana leaves
1 onion, large
3 garlic cloves
salt to taste

Cook the chicken whole, or in parts, in water for 30 minutes or until
tender. When done retain broth. Let the chicken cool, skin it and
shred the meat. Set aside. Cook the dried poblanos in water and grind
with garlic and onion in a mortar or food processor. Saute the chicken
with the ground chile mixture in a small amount of oil.
Mix the corn masa harina with the lard and small amounts of chicken broth
and salt until moist and cook over a low heat for 20 minutes. On the
middle of a piece of banana leaf (approx. 4x5 inches in size), spread a
heaping tablespoon of the cooked masa. On top of that, add a spoonful
of the chicken mixture and roll the banana leaf into a tamal, folding
over both ends when done. Place flat in a steamer with a small amount
of water for 1 hour. Makes 50 tamales.