My sister emailed that she was listening to an NPR program on Christmas posadas in Mexico so I visited their site. Didn't find anything on posadas but did find this tamales article on their food blog. Got my mouth watering for tamales tonight.
NPR article by Maria Godoy
It's Christmas Eve, and many Latinos will celebrate the holiday tonight by unwrapping a delicious little present: tamales.
At its essence, a tamale consists of masa (a type of starchy corn dough) that's been wrapped in leaves, then steamed or boiled. Some come bundled in corn husks, others in plantain, banana or mashan leaves. Some are sweetened with molasses, others spiced with mole. Some are plain, others filled with meats or vegetables.
Indeed, Latin America has hundreds of interpretations of the tamale — these vary not just by country but often by region. In Mexico alone, "we have over 200 tamales," says Iliana de la Vega, a chef-instructor at the Culinary Institute of America, San Antonio, who is documenting Latin American foodways.
So whose version is best? That's a question likely to elicit a fiercely partisan response.
Full NPR article