Traditional tamales with a twist
Salsas, jams and honeys have unique flavors, natural ingredients
STERLING – Mark Earl has a pretty simple rule about his culinary creations: “Anything I cook has to taste good.”
That’s one reason he loads up his tamales with meats, a higher ration of carne than masa.
“In my opinion, that’s how it has to be made,” Earl said. “It tastes better.”
Story Archived
Only the most recent 7 days of articles are available for free. For articles older than 7 days there is a small fee for retrieval from our archive. If you are a registered member of the site, the content is free just by signing in below.
Please sign in with your Comment Member ID and password.
Purchase Access
To allow for flexibility, we offer a variety of options for purchasing articles:
Having trouble?
If you have any technical difficulties, either with your username and password or with the payment options, please contact us by e-mail at archivedesk@shawmedia.com
