Back in the day of 1830 or there abouts myself and my partner John had
occasion to visit a saloon of sorts called the "Lusty Lady" round about
near Beaumont, in the Spanish Territory of Tejas just outside of the
former Colonies of what you would call the United States. Here you could
get a beer for a nickel, a shot for a dime and a room by the hour. Now in
this particular Saloon was also a pile of various kinds of foods laid out
on the end of the bar for it's clientele. Little sandwich breads and some
pieces of what might have been considered meat at one time, along with
little pickles and mustards and this black sauce to dunk em in to soften up
that ole nasty bread the Americans are so famous for. The Frenchies in
Nar'lens, a town somewhere in the Louisiana Territories to the east call
them whore derbs or some such probably I can only surmise it was because of
the type establishment these treats was served in.

That particular night we visited a right dandy River Boat gentleman, or so
he boasted,
comes in to inspect the ladies and maybe find a quick game of chance among
the locals. While he was awaiting for a particular attractive young lady
he had spied earlier to finish talking to her daddy whom I also surmised
had
a small sugar cane plantation nearby because I overheard her whispered to
the Barkeep before heading upstairs that she had to go take care of her
Sugar Daddy's little business and as usually it wouldn't take long. She
sashshawed up the stairs, all the while waving her little finger to the
barkeep.

Anyway, this dandy fellow ordered himself a beer and make himself a
sandwich
of sorts and he then pours that black sauce all over it. Upon tasting it,
he called out to the Barkeep and says "Barkeep! Wass dis here sauce". John
and I immediately looked at each other and gasped at the irony these blokes
could speak such proper English and proceeded to question the cook out back
at
great length about how he makes that sauce. Ever since that fateful day...

William Henry Perrins
Lea and Perrins Worcestershire Sauce

Tamarind ( http://gourmetsleuth.com/tamarindo.htm ) is one of the key
ingredients of Worcestershire Sauce along with garlic, soy sauce, onions,
molasses, lime, anchovies, vinegar and other seasonings. Native to Africa,
part of India then to Asia for millennia and finally introduced by the
Spanish in Mexico most likely through the Manila Galleon Trade periods
rather than the Moorish influence. It is widely used in Asian/Indian
Cooking. It is one of those flavor ingredients that few American Kitchens
have on hand but you can bridge Asian, Indian, Mid Eastern/Moroccan,
Caribbean, as well as Mexican recipes with it.

In Mexico Tamarind is most often made into a drink or candies but it's
citrus flavors makes a very good marinade, especially combined with
chiles. A safe bet is to use the Ancho/Pasilla for the fruity flavor. More
seasoned chile users may want to try use a Habaneros or two, again a citrus
flavor which if you do not like very much heat, only use one, leave it
whole and fish it out after 10-15 minutes. Tamarind also plays well with
others such as fruits, apples, grapefruit, mangos, guava sour oranges, and
spices such as garlic, cumin, ginger & anchorite paste (annatto seeds) .
The fruit nectar drinks like JuMex also makes for a very nice recardo if you
do a reduction to thicken it up some what. Add a little umami flavor from a
good soy, maggi or even good old MSG. You can use it with just about every
meat, fowl or fish. I like grilled Snapper or Grouper either with a
Lime/Tamarind recado or a Cumin/Sour orange sauce ( little Tequila never
hurt this sauce)

If you can get fresh pods try making your own (available across the southern
US), it is a sticky mess but the taste is much better than the commercial
product.

Here are a few recipes for those wanting to try it, if others have recipes
please post them they would be appreciated

Pork:
Start with the quintessential Grilled Pork Ribs with Tamarind Recado it may
well become your next best BBQ sauce. There are many versions of this
classic as there are weekend griller's secret family BBQ sauce. So tweak as
you wish.
http://www.epicurious.com/recipes/re...ws/views/12682
http://www.pepperfool.com/recipes/ch...pork_ribs.html

Chuletas de Puerco Adobados, (pork chops), but you can use a loin roast (
French the bones to make it extra fancy) as well then slice it in to
individual chops at the table:
http://www.foodnetwork.com/food/reci...6_3416,00.html

Shrimp:
Grilled Shrimp with Tamarind Recado:
http://bitsyskitchen.com/mexican75.html
http://www.recipelink.com/mf/17/1072


Lamb:
Cordero con Tamarindo (Leg of Lamb with Tamarind and Potatoes)
http://supermarketguru.com/page.cfm/31382#recipe