New Tamale!Monday, October 28th, 2013
A new tamale, just in time for autumn. Cooked in a corn husk, it features wild nettles mixed into the masa, and is filled with rajas, camote (Mexican sweet potato) and a mix of jack and cheddar cheeses. It’s topped with pipian verde, a traditional pumpkin seed sauce, and garnished with cilantro and toasted pepitas. ¡Muy rico!