Tamales are very regional in their nature, so what is good to one region is just okay to another. There are dozens of different kinds of tamales.
I know how to make them how they're made in Northern Mexican/Southern Texas style.
There are hundred-dozens of different sandwiches and dozens of different hot dog configs and completos are an even different avenue.. I play around with the variations.
I like replicating but tweaking stuff occasionally. For instance, putting freshly baked beetroot on a sandwich with lemon and salt. Or using diced cabbage with apple cider vinegar and salt as a completo topping replacement.
What's the real difference between a burrito, a wrap, a falafel, a souvlaki, and a whatever roll? Heaps, yet very little. Meat, starch, bread overwrap...
Fun fact... South American styled mayonessa is most closely aligned with Japanese Kewpie style mayo, without the additives or food colourings. I recommend it for all dishes or condiments over cheap weak consistency homemade mayos and even high end shelf stable stuff like Thomy.