Solly’s Hot Tamales

In the Mississippi Delta, hot tamales are almost as iconic as the blues. They’ve grown up together, intertwined in the region’s culture. 

Tamales have appeared in songs since the 1920s, and their origins are the subject of much debate. Some believe Mexican laborers brought them to the Delta while working the cotton harvests in the early 20th century. Others trace them back even further, to soldiers returning from the Mexican-American War. Still others argue their history runs much deeper, rooted in the maize-growing traditions of Native American cultures.

Whatever their origins, tamales have become a Delta staple, evolving into the distinct form we know today. They’re typically smaller than their Mexican counterparts and made with cornmeal instead of masa. The pork is heavily seasoned and spiced, then wrapped in corn shucks and simmered (not steamed) on a stovetop or open fire. Traditionally served with Saltines, the tamales are soaked in their rich, spiced juices, which spill onto your plate.

This Vicksburg staple is a no-frills affair, and while the original shop had little more than tamales served in threes, these days there are burgers and hot dogs and a few other simple additions. But that’s not why people come to Solly’s. You come for tamales that adhere to a tradition, where the recipe hasn’t changed since 1939, where you can taste a piece of history, one greasy, spiced bite at a time.

“I still grind the meat by hand and wrap everything in corn shucks. Some places use parchment paper, but we stick to shucks,” says current owner Jewel Dean McCain. “It’s still Henry’s original recipe. If it ain’t broke, right?”