Ive always found tamales to be somewhat dough rich and filling poor. We have a huge mexican population in Lancaster and Chester Counties (mushroom farms and other truck farms and an increasing technical and trades people), and all the tamale makers make em pretty uninterestingly. Now the Burritos (as a hand food) are outstanding.
The funny thing is that much of the food I had whenever I was in Mexico, was allways well seasoned with all sorts of spices , mole sauces, sweet and hot chiles and fish dishes.
Most American takes on Mexican foods have always(to me) missed the boat.
Now Tex/Mex, the kind of stuff I would have at homes and restaurants in NM, was always creative and excellent.
(And sopaipillas alwys accompanied the food, very few of the sopes were sweet (thats what honey was for). There were dessert version of sopes and these taste just like thin crust beignets that we used to get in NAwlins.