Although cookbook author Marilyn Tausend knows that these pale yellow tamales made with rice flour and egg yolks are found in other parts of central Mexico, she has eaten them only in the state of Puebla. On one of her first stays in Cholula, a small city in the shadow of the snow-covered peaks of the volcanoes Popocatepetl (Smoking Mountain) and Iztaccihuatl (Sleeping Woman), a friend took her for a morning snack at a small fonda near the market. The specialty was little sweet tamales that they enjoyed with hot chocolate, but the cook would not share the recipe with them. Later, Tausend was given a recipe by Ana Maria Gutierrez Lopez from Puebla, who not only had been making tamales for festive occasions all of her adult life, but also remembered them from her childhood.
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