In January, the B’ham News had a 4-star review of D’s Tamales in Hueytown. It’s in the building where my favorite, best-ever name of a barbecue restaurant was.
(above:) “Want mild? Say *mild* *when* *ordering*.”
These Corinth tamales are different – long and skinny. They were okay, but they didn’t have much meat in the middle. Still missing Hick’s.
Nice. Oh, Doe’s, I heart you too.
in part:
More than five dozen Mississippi hot tamales have been secreted away in the snows of northwest Alaska.
The tamales from Solly’s, a Vicksburg institution, were recently shipped to musher Mike Suprenant, who plans to participate in next week’s 1,150-mile Iditarod race. Since it’s impossible for a team of 16 huskies to efficiently drag the 2,000 pounds of food needed to keep them and their driver fed, organizers require racers to stow their supplies at food drops, reachable only by helicopters and sleds.
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McCain isn’t sure how Suprenant acquired his taste for Solly’s tamales, although she concedes, “We have people from practically all over the world.” His order was conveyed by a Vicksburg resident and longtime Iditarod volunteer.“I took care of it, and I actually added a few,” McCain says.