Those darn tamales

Sure are good. I certainly have had my share. In past years I have been reluctant to sample just anyones, tamale. I suppose it may be the luck of the draw when it comes to not getting sick or some kinda bug when sampling prepared food on the side of the road. A food handlers methodology becomes paramount when serving prepared high protein foods.
Chicken is notorius for harboring bacteria and disease. Salmonella , campo and a host of others. The problem may well lie in the cooking process. Chicken must be cooked to a min 165 F. Because chicken (meat) cooks rapidly it's probable that the meat next to the bones never got to temp.
With that in mind, remember that hot foods must be held at 140F and above. Faliure to do this may lead to serious illness. ALL perishables with the exception of produce should be kept at 40F or below. Refrigeration immediately after cooking is standard procedure in the U.S. but hardly at a clam soup table in San Quintin.
Beef on the other hand usually does not harbor salmomella and the minimum high temp is lower at 145F-155F depending on the cut. Cooking old beef properly usually kills harmful organisms but the meat may taste fowl
Fish cooks the fastest and is safer in my book. This is because when fish goes "off" everyone knows it. Not always evident with chicken although many folks will cook smelly chicken anyway.

Dk got sick from bad clams. This could be some of the worst food borne poisoning events common in mexico. Clams will appear ok in some circumstances but beware if the shell remains closed upon cooking.
Typically, all shellfish will open when heated but not always.The clam goes bad fast with out life. Same with shrimp but their color and associated ammonia odor will alert you fast.
Poisons are not neutralized by reheating, meaning that just because a prepared food is hot doesn't mean it's free of harmful bacteria.

Normally food poisoniong occurs two to six hours after ingestion. Seek medical attention or be prepared with medication. Selecting a busy place to eat normally assures a fresher product. Do be careful please. It CAN kill you.

So I agree, watch the shellfish and chicken. Watch rural vegetables also. Wash thoroughly with a light bleach 3-5% solution and rinse prior to eating raw produce if in doubt. Safer produce has a skin to remove. Lettuce is the biggest threat in Baja.

[Edited on 1-15-2006 by Sharksbaja]

As for me... I stopped eating ANYTHING that I didn't bring with me....and do not worry about these things anymore.....

the food...

Well, it's certainly close to the top of the list.

The biggest 'threat' is the total lack of education in and enforcement of food handling.

Although I'd welcome one, I've never seen an inspector nor have I ever heard of any of my fellow restaurateurs being inspected. (And this is for legal licensed operators, most roadside stands aren't.)

But it extends even further:

Purveyors delivering or stores that carry past dated product; spoiled eggs, soured milk, rotten produce, rancid meats, resealed containers of mayo, etc. I used to see it all the time so I assume someone's buying this stuff.

Although it's a crapshoot, I occasionally eat at the stands. Two reasons I haven't gotten sick are pure luck and a strong constitution.