"Alicia Romero began selling tamales 15 years ago, peddling up to 1,000 per weekend outside of nightclubs and music venues, like the Aragon.
After a self-imposed break, Romero is now back, steaming dozens of tamales per day behind the bright purple façade of her tiny new restaurant, Tamales Garibay.
Her husk-wrapped bundles are superb, and her grandmother deserves the credit, she says. Following her abuelita's recipe, which she learned as a girl in Guerrero, Mexico, tomatillo leaf and other herbs and spices are steeped in water that is then incorporated into the masa. This savory tea turns the masa nearly as flavorful as the filling, and renders it exceptionally creamy".
Read more: http://www.tastingtable.com/entry_detail/chicago/6276/Tamales_Garibay_Mexican_Restaurant.htm#ixzz3Q8Af1Mgo
After a self-imposed break, Romero is now back, steaming dozens of tamales per day behind the bright purple façade of her tiny new restaurant, Tamales Garibay.
Her husk-wrapped bundles are superb, and her grandmother deserves the credit, she says. Following her abuelita's recipe, which she learned as a girl in Guerrero, Mexico, tomatillo leaf and other herbs and spices are steeped in water that is then incorporated into the masa. This savory tea turns the masa nearly as flavorful as the filling, and renders it exceptionally creamy".
Read more: http://www.tastingtable.com/entry_detail/chicago/6276/Tamales_Garibay_Mexican_Restaurant.htm#ixzz3Q8Af1Mgo