Today, Kyle Matuszewski welcomes us into his trophy room for an interview, and at the end, Kyle treats us to a big bundle of homemade Tamales with his spicy sauce.
But what exactly is a tamal?

The tamal (plural: tamales) is a kind of wrapped parcel that literally means “enclosed,” and it is said to be over 5,000 years old.

There are several versions of tamales, both savory and sweet, made with corn flour. The dough is spread onto corn husks — the very leaves that protect the ear of corn. Some tamales are wrapped in banana leaves, known as Zacahuil, which I haven’t yet tasted.

Then comes the filling, which can be savory — with meat, stew, chicken, fish, peppers, or vegetables — or sweet, made with fruit. The whole thing is wrapped in the leaf and usually cooked by steaming or grilled on a hot griddle called a comal.

These tasty and delicious tamales, a typical preparation from Latin America, are in many ways a symbol of Mexican street food and a staple of home cooking for many Mexican mothers, especially during the holiday season and national celebrations such as Independence Day.