Eddie Hernandez

Eddie Hernandez, executive chef at Taqueria del Sol, got top billing in a recent Wall Street Journal article about Delta Hot Tamales.

Hernandez is an expert on the subject, having won the Delta Hot Tamale Festival in Greenville, Miss, back in October.

Hernandez served three kinds of tamales at the contest: Pork with fresh salsa relish; fresh corn, poblano chile and cheese; and a dessert tamale filled with blueberries and golden raisins.

He told WSJ, “The possibilities are endless” with tamales.

One of the chefs joked that the competition should be renamed the “Let’s give Eddie the Trophy Contest.”

To read the full article, click here.