These aren't your grandmother's tamales.

More than 70 tamale vendors were at the Indio International Tamale Festival on Saturday.

Many sold the basics, but there were several exceptions at the festival. And they are only here for one more day.

Grandma Lupe's not-so-authentic Thanksgiving turkey tamale (Booth No. 429)

With her three hour lines and a secret family recipe from Nayarit, Mexico, Grandma Lupe's Authentic Tamales returned with a twist to her popular recipe.

The Thanksgiving turkey tamale is simply a holiday dinner wrapped in a corn husk filled with gravy, cranberries, turkey, and yams.

Even the traditional Grandma Lupe is welcoming to the new flavors of tamales that are emerging at the festival, her daughter Crispina Calsada said.

“If there are different varieties of tamales that appeal to different types of people, it is much better,” Calsada said.

Cactus and cheese tamales at Consuelo's Tamales (Booth No. 263)

Consuelo Arredondo's secret masa recipe is subtle yet spicy as it blankets the tangy, bright green slices of cactus.

Cactus is a staple vegetable in the Latino diet and can be found in many markets, Arredondo said. Arredondo, 43, of Desert Hot Springs, had the “Best Overall Tamale” at last year's festival.

Spinach and feta tamales of Gourmet Tamales (Booth No. 270)

Tamale vendor Eduardo Diaz said he has been a vegetarian for ten years and wanted to make tamales that reflect his vegetarian diet.

Diaz also sold tamales with feta cheese, corn, jalapeno and sundried tomato and tamales with sweet corn and raisins.

Shrimp tamales of El Gordito (Booth No. 241)

Seafood is not traditionally used as a tamale filling. But first-time vendor El Gordito took a chance with the meat of the sea.

The shrimp is pre-sauteed in butter, garlic, jalepeno, tomato, and onion, restaurant owner Frank Aguirre said. Then, they wrapped the pre-cooked mixture in the traditional tamales.

The dessert tamales of Barrett's Lemonade (Booth No. 222)

Along with his award winning strawberry lemonade tamale, Bill Barrett brought three others — caramelized apple, pumpkin, and chocolate-raspberry.

The strawberry lemonade tamale is pink and tart. The pumpkin tamale is orange and tangy with raisins. The chocolate-raspberry tamale is dark purple with specks of chocolate. The apple tamale looks plain on the outside with apple slices within.