Hicks'

305 S. State St., Clarksdale, MS - (662) 624-9887

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Posted By Michael Stern on June 5, 2008 9:34 AM

"I am sixty-one years old, and I made my first tamales at age 16," says Eugene Hicks when we ask him why the ones he makes are so especially good. Rich and with a hard kick of pepper spices, each one is hand-shucked; and they are available by threes, sixes, or twelves. A plate of three is served with chili and cheese and baked beans and Italian-seasoned cole slaw.

Tamales are what put Hicks' on the map, but there is a whole menu of ribs, rib tips, and chopped pork shoulder cooked over flaming hickory logs and topped with house-made sauce. In addition, there are Hicks-made pork sausages, fried catfish, and a fourteen-inch "Big Daddy" sandwich that is made with a combination of sliced barbecued pork and smoked turkey. The day we stopped in, a sign by the drive-up window advertised hog maws at $3.69 for a pint container.

Also, the day we stopped by, the dining room was closed. Hicks is actually a huge place, including a banquet/reception hall, but Mr. Hicks told us that two people had called in sick so he had closed the restaurant and was serving food only through the drive-up window. As it turns out, the dining room is closed most days when there is not a function taking place.

Overall Rating

Tamales (6)

Chopped Barbecue Sandwich

Hog Maws

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