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As noted in our Advent calendar, Tamales Elena y Antojitos will be taking orders online and in person until Dec. 24, when it will switch to first-come, first-served until the wrapped delights run out. Irra admits that she likes eating her tamales cold — “I don’t know why; my palate is already used to it,” she explains with satisfaction — and that sometimes her regular customers will request their tamales frozen, so they can complete the tamal at home. “I make them by hand here,” Irra tells me. “I’m doing them as we speak.” – D.H. Among the three best I’ve tried at La Mixteca are the shredded pork with green sauce, chicken lightly dressed in red mole, and an exceptionally juicy rajas (with mild green chiles, slivers of sweet onion and cheese). On the Sunday morning we stopped by for a late breakfast, my friend complained that I was being a little too grabby with the rajas.
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First, a whole leaf from the criollo avocado plant sits embedded on the top of the tamal’s form, a dramatic reveal. Slice down the middle, and note the tamal is indeed built like a layer cake, with lean steps of bean paste against masa, stacked up to the top. A true Oaxacalifornia stand-out, Poncho’s Tlayudas is a fan favorite among the L.A.
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The beef offers a pop of surprise, with deeper sweetness in its red. The sweet tamal, whether it is your taste or not, is a crumbly treat of pineapple and raisin. In all, La Mascota may offer the most perfectly balanced modern tamales on this blast of a search/survey for the current state of things. I took several home and had La Mascota tamales for breakfast and lunch for two days, their flavors holding up well after careful reheating. I enjoy topping my reheated tamales with a fork’s slap of crema mexicana.
Me Gusta Gourmet Tamales
Chef Mario Alberto, who grew up preparing corn husks and making masa dough for tamales that his mother would sell every holiday season, thought he wanted nothing more to do with making them. But after offering them last year at his vegetarian restaurant Olivia in Koreatown, Alberto gained new respect for his mother’s craft and decided to commit more fully to carving out his own perspective. Armed with his ancestral skills, Alberto concocted a masa recipe that substituted lard with coconut fat and avocado oil and layered in aromatics such as thyme and turmeric. Crafting tamales is a laborious process that requires one to shape the dough by hand, shroud it in a corn husk (sometimes a banana leaf) and steam it.
We’re lucky to live in the historic center of Tamale America.
For modern-day chefs who are descendants of Latin American cuisine, room exists for traditional recipes to bend and crack, opening up possibilities for something new and reflective of today’s culture. Is there a restaurant you want to see featured? Rosa Hernandez Lopez moved to the U.S. from Santiago Juxtlahuaca, Mexico, in the early ’90s. After living in Idaho and Wyoming, the family owned a couple of Mexican restaurants in Tennessee, but felt that Atlanta would be more receptive to Oaxacan fare. Tamales rate among the essential staple foods of Southern California. At major bus stops and along the bustling food corridors in Latin communities across the region, a decent tamal is never very far.
It reopened April 3, with a takeout-only format, a smaller staff and a shorter work week (five days a week instead of seven). Though the state allowed restaurants to resume dining-room service Monday, the Hernandez family is taking a wait-and-see approach. We were seated immediately and the atmosphere was nice and clean. Our service was quick before we could finish our appetizer, which was the Signature Dip, our food was already on our table. I would have to say this is the best Mexican Restaurant I've been to in awhile.
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Though I’m crazy about chilaquiles, I like my tortillas rather wet, preferably baked as a layered casserole almost like lasagna. Truth is, chilaquiles can vary from region to region, and some — like the chicken and green sauce version I had at La Mixteca — are dry and crunchy. Almost like nachos; not my personal fave.
The bill wasn't hard on the pockets either. I definitely recommend this place for lunch or dinner and my new spot for margaritas. When the restaurant opens again for dine-in service, it will be with expanded hours, 6 a.m. A hot bar will be offered at breakfast and lunch. At La Mixteca Tamale House, there is even a sweet, strawberry-pink, raisin-studded tamale, called the Rosa, that pays tribute to the 70-year-old matriarch, whose recipes have made the humble diner a destination for authentic Oaxacan cooking.
Additionally, the small selection of baked goods adds a delightful touch to the overall experience. A place that successfully combines ambiance and flavorful offerings. Clean atmosphere, DELICIOUS SOPES AND TAMALES. I truly cannot believe anyone would rate this lower than 5 stars. I got the pork green tamale and the al pastor sope.
If you ask what kinds of tamales are available, you may turn up a few things that aren’t on the menu on the wall behind the counter. La Mixteca Tamale House impresses with its beautiful blend of industrial and Mexican-themed decor. The breakfast burrito with chorizo was not only tasty but a highlight. The tamale was delicious, showcasing authentic flavors.
There is also a selection of “tamales al gusto,” fine exemplars of the corn husk-wrapped models enfolded with rajas, chicken, melting beans or a revolving mix of fruits. They can easily be ordered by the dozen to feed a crowd. The Cetina family’s destination stand for Yucatan specialties in Mercado La Paloma features three versions of regional tamales. Tamal horneado, a baked variation, has a crackling shell; when fractured with a fork it reveals achiote-stained chicken, hard-boiled eggs and tomato scented with epazote.
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