They would in Portland (Ore.): Artichoke and cotija cheese tamale. Artichoke? That's a super top vegetable favorite of mine, especially in Italian salad hearts, or pizza. But in tamale? Huh. But I think I know what these geniuses are doing: achieve a boiled cactus flavor-profile nuance (or chayote nuance, a cross taste between a radish and a zucchini) further steamed in a masa dough mash, and further flavored under wrap of the corn husk. And the ricotta-quality freshness of the queso blanca creams the bitterness of the greens and sweetening them a tad, therefore the verde and rosa salsa is ready for prime time. I love this tamale because it's so original - yet makes its tradition proud.
PS. Here's a drink that I think will blow any New Yorker's mind: coconut milk ginger latte. I asked the roaster/barista at work on his open-pipe espresso machine at the farmers market if this drink was his invention. He said, "Oh, yeah; thought about it this morning on my bike. I got the coconut milk from Whole, and I have ginger syrup ready here. I just know it's going to work." And I second that.
Go to Portland for the trees - and make an awesome picnic of the city!
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