Dish: Hot tamales

Photo by Jenn Ocken


The tamale might be an ancient Mesoamerican dish, but it is beloved in parts of the South, including Baton Rouge, where diners belly up at Doe’s Eat Place for the real McCoy—Delta-style tamales made the same way since 1941. Doe’s owner Scott Overby brought the franchise to Baton Rouge in 2007, an offshoot of the original restaurant in Greenville, Miss., renowned for thick steaks and beef tamales. The recipes used at the local Doe’s remain those of founder Dominic “Doe” Signa and include his famed hot tamales. In typical Delta style, they’re wrapped in wax paper and tied in neat bundles. Finely shredded beef and spices are encased in cornmeal dough and steamed, creating a rich, savory taste you can’t stop eating.

Doe’s Eat Place
3723 Government Street
Mon.-Thurs., 4:30 to 9 p.m.
Fri.-Sat., 4:30 to 10 p.m.