From Maggie’s kitchen, page 8
Practical answers for anyone feeding a crowd in North Texas: headcounts, budgets, office lunches, holiday orders, reheating, and the traditions behind the tamal. Written by Chef Maggie.
Showing 85–96 of 127 articles
Thanksgiving side dishes: where tamales fit next to the turkey
Tamales belong on a Texas Thanksgiving table. Here is how many to add per guest, what they replace, what they go with and when to order.
9 min read
Mexican Independence Day party food for September 16
The menu Mexican families actually serve on September 16, how many tamales to order by headcount, and how the night is timed around the Grito.
9 min read
Planning a Día de los Muertos party: the ofrenda, the music, the food
The ofrenda goes up first, the music comes second, and the food feeds both the living and the remembered. Here is how I plan the whole evening.
10 min read
Holiday office party catering in Dallas: book before the calendar fills
December calendars in Dallas fill by early November. Here is how to book holiday office party catering that lands hot, on time, and within budget.
9 min read
When to order Christmas tamales so your family does not go without
Every December someone calls the week of Christmas and hears the word “full.” Here is the timeline that keeps it from being you.
8 min read
Corporate holiday gifts in Dallas clients remember: tamale gift dozens
A fruit basket gets passed around the office. A dozen hot tamales gets eaten at lunch and talked about. Here is how corporate gift dozens work.
9 min read
What are tamales made of? Masa, filling, husk and what changes the taste
Every tamal is three things: masa, filling and husk. Here is what goes into each one, and why two kitchens can make tamales that taste nothing alike.
9 min read
How many calories in a tamale? An honest estimate for planning
Published estimates put a standard tamal somewhere between 200 and 300 calories. Here is where that number comes from, and how to plan around it.
8 min read
Are tamales healthy? What is inside, and how they compare to party food
Steamed, not fried, built on whole-grain corn and real meat: a fair look at what is inside a tamal and how it stacks up against the usual party trays.
8 min read
Pork vs. chicken tamales: which to order, and how to split a crowd
Red pork or green chicken? Here is how the two tamales differ, who reaches for which, and the split that leaves nobody stuck with the last dozen.
8 min read
What to serve with tamales: sides, salsas and drinks for a party
Tamales carry the meal; the sides just have to keep up. Here is the short list of salsas, sides and drinks that work, and how much of each to plan.
9 min read
Red or green: the best salsa for tamales, and how much to order
Red chile for pork, tomatillo green for chicken, and a table for how much extra salsa a party actually goes through. From my kitchen in Richardson.
9 min readNothing matched
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