Linda Wertheimer's upbringing in New Mexico always included special tamales on Christmas Day. Today, Linda talks with Patricia Quintana, from her family home in Ixtapa, Guerrero, Mexico. Quintana is the author of several cookbooks on regional Mexican food. Her latest is The Best of Quintana. She tells how to make the sweet tamales traditionally made with red colored maza -- corn meal dough -- for Christmas and New Year's. Afterwards, Linda checks in with Mela Leger in Albuquerque, New Mexico, as her family arrives for what she calls their traditional "tamale wars" on Christmas day.
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