Compared to the typical Latin American tamale — a corn-based mixture steamed in a corn husk or banana leaf — the Mississippi Delta’s iteration is smaller, spicier, meatier and often simmered rather than steamed. Some say the dish came from Mexican migrants or soldiers in the Mexican American war; its origins may lie in Native American cuisine, or hail from the African dish, kush — cornbread hash. The flavours are as varied as the backstory — here are some of the best places to try them.