Filed Under: [ Food ] [ Tomás' Picks ]
Tags: Colombia, Colombian, Cuisine, Reno, tamales
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Rubiela García gently kneads the corn-flour dough by hand, adding the occasional splash of water. “She has to do it with her hands because it’s the only way she can feel that it’s exactly how it should be,” explains her husband, Orlando Moreno.
By the time this weekend rolls around, García will have made enough dough to fashion about 800 empanadas. She’ll also have made several hundred tamales tolimenses, another specialty of her Colombian homeland. She and Moreno will sell them Saturday and Sunday at the annual Fiesta in Florissant, which highlights the cuisines and cultures of countries throughout South and Central America. “*
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