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Tamales Elena Y Antojitos is in a quiet corner of Bell Gardens specializing in Afro-Mexican cuisine from the State of Guerrero. Here you'll find some of the best tamales around. They have two types of tamales: Hoja de Maiz (corn husk) and the more expensive Hoja de Platano (banana leaf). With each tamale, it is as if you're unwrapping a gift. Pollo en Salsa Verde (Maiz): The steamed tamale is rolled tightly in the husk, giving it a slender tubular form. The masa is sensational, soft and supple with a little creaminess (from the lard). I could eat just the masa alone without any fillings. This one has shredded chicken stewed in a mild green salsa. Puerco en Salsa Roja (Platano): The tamale is...