Muy amable cyber amigo,
My daughter sends me fresh pork tamales caseros. The secret recipe is over 100 years old (from Ysleta TX). The secret is the homemade red chile sauce made with HATCH NM long-green chile that turns red, PLUS the pork that's pulled off the roasted head of the pig. She also sends me asadero cheese from Licon's dairy in San Elizario TX (there's no equal). I start the 24th with a breakfast of tamales, fried pinto beans, and a couple of fried eggs. I brew Folgers Classic Roast coffee (goes great with the pan dulce from Food City in El Paso). She overnights ethnic food to me in a large styrofoam cool pack).
La vida feliz to you too