A hot tamale is a traditional dish native to the Mississippi Delta made of meat stuffed in cornmeal, wrapped in a corn husk, and simmered or boiled in a spiced brine.

The most common meat is ground beef or pork, but some chefs use turkey or even venison if brought in by customers.

[2][3] While the exact history of the hot tamale is unknown, there are several competing theories to explain its origin.

One theory suggests that the meal dates back to the food prepared by Native Americans of the Mississippi delta.

The final theory holds that the meal was created in the early 20th century when African Americans adapted the tamales prepared by Mexican migrant workers, which is believed by local historians to be the most likely origin.