Chamber director recalls old school tamale making

Editor’s Note: Leading up to The Best Tamales in Town contest, the San Benito News will feature in preceding editions articles announcing each of the five judges. This is the second of the five-part series.

By MICHAEL RODRIGUEZ
Managing Editor
editor@sbnewspaper.com

Padilla, who has served 11 years as executive director for the San Benito Chamber of Commerce, was just a little tyke in Mathis, TX when he remembered eating his first tamales.

Now 42, Padilla sat in his office Friday and shared that experience:

“The whole process has always been a tradition, a family event,” he said. “I remember growing up in Mathis and raising the hogs for slaughter with family members, and during winter time everyone would get together and butcher the hogs.”

“Usually it was a whole day process, and then a couple days later the tamales would come,” Padilla continued.

But as one of five judges for the Third Annual San Benito News “The Best Tamales in Town” contest, Padilla assured that he would hold no bias for pork.

“I hold no prejudice against certain tamales,” he laughed. “Also, with us growing up in our family we enjoyed venison tamales. So I guess can say all of the above,” he replied when asked if he had a preference.

His memories of how his family prepared tamales, while sentimental, will serve only as experience for his taste buds. After all, Padilla helped make tamales in every aspect.

“Usually, you can tell right off on the flavor,” Padilla said when asked how he’ll identify a high-scoring tamale.

Entries this year will be judged on taste, texture, originality and presentation. Those wishing to participate are asked to bring one dozen of their best tamales to the News office by 12 noon on Friday, Dec. 16. A winner will be announced shortly thereafter.

For more information, call (956) 399-2436.