Cubans sold in Miami quotthe best tamalequot

Cubans sold in Miami "the best tamale"

Aldo is a Cuban who makes a living selling tamales in Miami, near the Walmart supermarket at 87 SW and Coral Way.

“The best tamales that human eyes have ever seen,” the man assured Cuban comedian Ramón Mustelier.

Those who came to try the product, made in the most traditional Cuban style, were amazed by the combination of flavors.

“Spectacular,” said one woman while enjoying a slice of tamale accompanied by a chunk of avocado.

While Aldo didn’t specify exactly how he prepares the tamales, it’s impossible to avoid mouth-watering seeing the textures and colors of a food that has always been a favorite of many Cubans.

Of course, this isn’t the only Cuban selling tamales in South Florida. There are several well-known companies dedicated to marketing this type of food, but there are also other entrepreneurs trying to raise money for other causes.

A few weeks ago, a video of Chef Ramoncito went viral, helped a Miami man sell tamaleswith the goal of raising the money her daughter needs to cover the cost of cancer treatment.

A makeshift shop not only sold tamales, but also other products that Cubans love and remind them of their country of origin. So everyone emerged victorious.

He cuban tamale It is a variant of the traditional dish found in other Latin American countries. Although it shares some common elements, it has its own peculiarities.

It is prepared with corn dough, like others, but usually has a softer and more delicate texture. The batter is mixed with beef broth and pork fat to add flavor and juiciness. In addition, ingredients such as pork, chicken, shrimp, raisins, olives, peppers and other spices can be added to enhance the flavor.

Once the dough is prepared with the desired ingredients, it is wrapped in banana leaves or corn husks, creating a sort of rectangular packet that is tied with strips of the same leaves. These are steamed until they have taken on the flavor of the ingredients.

It is commonly served with arroz congrí, but can also be enjoyed on its own or with a spicy Creole sauce called mojo.