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3rd Annual Los Angeles International
Tamale Festival
at "The tamales capital of the world"
MacArthur Park - Mama's Hot Tamales Café
(2124 West 7th Street, Los Angeles, CA 90057
between Parkview & Alvarado Street on 7th Street)

FREE ADMISSION
November 9, 10 & 11, 2007
Friday: 3pm - 8pm
Saturday:10am - 9pm
Sunday 11am - 6pm

Best Tamale Contest Tamale Eating Contest Biggest Tamale Contest
Tamale Making Demo Non-profit Booths Commercial Booths Art & Crafts
Booths Kids Zone

Entertainment Schedule:
Friday
3:00 P.M. Perdy Montes
4:30 P.M. Emilio Tejeda
5:00 P.M. Banda Sinaloense Los Angelinos
5:30 P.M. Sol Latino
6:10 P.M. Fama Nortena
6:45 P.M. Ruben dela Cruz
7:30 P.M. Juan Carlos "La imagen de Juan Gabriel"
8:00 P.M. Closed

Saturday
10:00 A.M. Juan Elizulde
10:30 A.M. Julio Molina
11:00 A.M. Natalie Reyes
12:00 Noon Alan Reyes
1:00 P.M. Best Tamale Contest - Stage
2:00 P.M. Rosy Gonzales
3:00 P.M. Rico Mago
4:00 P.M. Rock en Espanol
5:00 P.M. Sangre Fria
6:00 P.M. Gustavo VII
7:00 P.M. Yaky La Indomable
8:00 P.M. Alerta 3
9:00 P.M. Closed

Sunday
11:00 A.M. Danza Folklorico Netzahaul
12:00 Noon - Stage Honoring all Veterans
1:00 P.M. Tamale Eating Contest
2:00 P.M. Sangre Fria
3:00 P.M. Ballet Folklorico Azatlan
3:30 P.M. Lupita Fernandez
4:00 P.M. Lenny Lopez y su lluvia Tropical
4:30 P.M. Los Ases del Tamboraso
5:00 P.M. Pateles Verdes
6:00 P.M. End of Event

Frida’s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo

This book is one of the most beat up and beloved books in my collection. As a huge fan of Frida Kahlo as well as a cook who’s earliest and fondest memories were of being in the kitchen with my grandmother Lupe Camarillo, this is a treasure. I actually have two copies, one I keep in my kitchen and refer to it often and one that I keep safely stowed away and protected.

Frida’s Fiestas is written by Guadalupe Rivera, daughter of Diego Rivera and Lupe Marin. The book is filled with wonderful, full color photographs of La Casa Azul, Frida’s kitchen, Frida and Diego and food, glorious, astounding Mexican food.

Many of these recipes I grew up eating and hearing stories about why they were made on certain days like the red, white and green rice for September 16th. When I found this book, it was like being in the kitchen with my grandmother all over again and I delighted in taking the time required to build the slow and savory flavors. The book has traditional Oaxacan Black Mole, treats like chiles rellenos en nogada and the oyster soup I made for my son’s wedding dinner.

Through all the photos and recipes are Guadalupe Rivera’s memories of her times with Frida and Diego and of the meals and fiestas that were celebrated. She replicates the tables that Frida took so much care in preparing, sugar skulls for Dia de los muertos, little cut paper flags for Mexican Independence day.

To look at the photos of guayabas poached in syrup or the little clay cups filled with shrimp broth reminds me of the smells in my grandmother’s kitchen and gets me wanting to cook. You can almost smell the chiles and rich spices, almost taste the frijoles borrachos. This is more than a cookbook, it is redolent with scents, flavors and that most entrancing aroma – memories of a life well lived.