Tamales

Question 1

Meat Tamale

Answer 1

Listed ingredients: Lamb Neck, Quesillo, King Oyster Mushroom
$11

Served two per order. They are wrapped in a Corn Husk with Lard and equal parts Masa and Meat.

Lamb’s Neck is a fatty, heavy connective tissue cut of meat (lots of flavor). After cooking it down and picking over meat, leftover fat is whipped into the masa with baking soda and liquid for texture.

Guajillo peppers (not too spicy, but flavorful), Quesillo cheese (Mexican Mozzarella) and King Oyster Mushrooms (meaty, structured).

Question 2

Veggie

Answer 2

Listed ingredients: English Peas, Fava Beans, Swiss chard, Hoja Santa
Price: $9

A more delicate and sweet tamale with English Peas, Fava Beans, and Swiss chard. The Hoja Santa herb perfumes this dish with anise flavor. Wrapped in a banana leaf.

There is no lard, it is vegetarian but not vegan because there is cream or creme fraiche.

Question 3

What kind of masa is used in our Tamales?

Answer 3

Bolita, white corn. Nutty flavor.

Question 4

“Which tamale should I order?”

Answer 4

If you’re looking for something hearty and spicy, try the Lamb’s neck.

If you’re looking for something delicate and sweet, try the English Peas.