These unique tamales have the flavor of Southern corn-bread stuffing and a heaviness that's very satisfying. The bean and spinach tamales are vegetarian, made without any lard. The beef, pork and chicken tamales have lots of meat, and Berryhill's chili gravy is served on the side. The meat tamales taste good with the mild chili gravy poured over the top, but I suspect Berryhill would have had the same complaint about these tamales that I do: There's not enough lard in them.
Berryhill's current owner, Jeff Anon, says that the amount of lard called for in Berryhill's original recipe has been substantially reduced. "Lard gives tamales a gelatinous sort of texture," Anon says. But the modern diner doesn't like lard, so the recipe had to be compromised. The tamales aren't served in chili gravy anymore, either. "We put the chili gravy on the side, because when people opened the tamale, they got it all over their clothes," Anon says. "But it's Walter Berryhill's chili gravy recipe."
Even if they aren't exactly what they used to be, I am thankful I have had a chance to taste Berryhill's cornmeal tamales. I am also thankful that Loma Linda's original location still survives, even if few people like this style of Tex-Mex anymore. Tamale vendors and praline makers began the Mexican food tradition in Texas, and I'm glad there are still places where these memories are preserved. For me, these restaurants are more than a place to get a bite to eat; they are a chance to experience culinary history.
I support
Get 'Em While They're Hot
Several American folk songs are based on the cries of tamale vendors, most notably bluesman Robert Johnson's "Hot Tamales," which includes the lyric "Hot tamales and they're red hot, yes she got 'em for sale!" Songs of other Texas tamale hawkers have been set down in musical notation by a folklorist named Elizabeth Hurley. A few of the pitches once heard on city streets in Texas: "Hot tamales, floatin' in gravy, suit your taste and I don't mean maybe." "Hot tamales, two to a shuck, one fell out, and the other one stuck." "Hot tamales and enchilollies, get 'em while they're hot!"
Berryhill Hot Tamales, 2639 Revere, (713)526-8080; and 1717 Post Oak, (713)871-TACO.
