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From Southern California to the Pacific Northwest: My cousin, the tamale runner

 

Almost any Californian is likely to tell you one thing when it comes to Mexican food: Nothing beats a delicious, moist tamale.

So, yes. Let us digress – for a moment – from soybean cake.

Recently, my family and I lucked out. My cousin, Alex, and her family – all from Southern California – recently visited us in the Seattle area.

She and her husband, Raymond, were kind enough to bring a dozen chicken and pork, hand-made tamales from Diana’s. As they explained, the place enjoys a long reputation for serving up authentic, tasty Mexican food.

After my wife ate a few tamales, she said they had a smooth texture to them. She’s right: They were delicious. They weren’t dry like other tamales we’ve eaten.

So, how did my cousins succeed in this hand-delivered tamale operation?

Instead of buying them refrigerated, Raymond opted for ones that were cooking in steamers. Apparently, this is key.

“If you’re taking them to go traveling, buy them fresh, cool them off and freeze them,” Alex said. “They’re just better.”

Interestingly enough, the freshly-steamed tamales retained their heat for the one-hour drive back to their house.

Then, she popped them into a thermal bag and brought them on the airplane ride. My wife and I thank her and Raymond.

I should report that the dozen tamales, which cost about $13, are gone.

On a recent day, my wife, Dan, and I were so busy that I heated two up in the microwave for a quick bite.

After devouring them, I ate another. You get the picture.

It’s not the first time that Alex has acted as a one-person tamale runner from Southern California.

She’s accomplished tamale drops to her mom and sister, who live in Northern California. She’s landed in Honolulu with a bag for a friend. 

Raymond heard about the Diana’s in Gardena, Calif. about 25 years ago from one of his customers. That person gave him a burrito from Diana’s.

“Diana’s taste is more authentic,” he said.

The Diana’s name is just as well known as another place famous for serving Mexican food, Tamales Lilianas of East Los Angeles, Alex said.

I’ve been to many excellent Mexican restaurants. I’ll add Diana’s to my list. Here are two others that are worth visiting:

Tacos Moreno in Santa Cruz, Calif. and la Carta de Oaxaca in Seattle.

By the way, if you’re in Santa Cruz and have time, the city has its own surfing museum.

Also, Alex about brought us two jars of Herdez salsa verde (which is on the tamales above).