Maseca Six Foot Long Tamale?
October 5, 2002
Maseca and renowned chef John Sedlar will launch the first Expo Comida Latina Food and Beverage Trade Show with the largest tamale made in Los Angeles, the “Zacahuil”.
“We want to treat everyone at the Expo to a piece of the ‘Zacahuil’, a unique type of tamale used for special celebrations in the Veracruz region of Mexico. John Rivera Sedlar will provide us with his expertise and we will provide the key ingredient: Maseca”, stated Mr. Alberto González, Marketing Director for Azteca Milling LP.
During Expo Comida Latina, representatives of the food industry will be able to taste other dishes made with Maseca and obtain innovative ideas that can increase their consumer base, enhance their menu, and improve their profits. Although Maseca is a key ingredient in many traditional Mexican and South American dishes, the possibilities can be endless in the hands of a creative chef. Maseca, has already proven its popularity in many countries based on their distribution in Central and South America, Mexico, the USA, Canada, Europe, Asia and the Middle East.
The Expo Comida Latina Food and Beverage Trade Show will be open from November 3 through November 5, from 12 to 4pm, in Los Angeles Convention Center, and the feature “Zacahuil” will be served on Monday, November 4th.
