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Dig It

guil1%3A15.jpgThis week Ian McNulty digs into Boucherie's musseld with collard greens, Cane & Table's rice calas, and Guillory's Deli's tamale po boy, of which he notes: "Turning tamales into a po-boy sounds decadent, but it does achieve one highly practical purpose: the crisp cap of bread makes a meal of New Orleans tamales a less messy prospect." [Advocate]


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