As we approach Christmas Eve, it is a big deal in Hispanic families to make tamales and, in some cases, lots of them! When talking to customers in the long line around the Amapola Market in Downey, "tamales is the best thing."Arturo Gallardo is making Christmas Eve tamales for the first time in years. "I used to make them every week at church... every week," he said. "Three big pots to sell on Sunday. So I'm a pro at this.
What will he do with all of it? He says with a chuckle, "Freeze them and eat 'em for lunch and take 'em for lunch every day."Art Gallardo, who has a good sense of humor, describes the Christmas Eve tradition as important. "It's a family tradition," he said.Rolando Pozos is the president of this market. He says the tamales are easy to make, but it takes a long time to make them the right way. It can take up to 12 hours.