In Mexico, the tamale is both a breakfast staple and a celebratory meal, nearly always present at holidays or birthdays, and it’s very much a part of everyday life. But these meat-stuffed pockets of masa (corn dough), hand-wrapped within corn husks and steamed, haven’t had as big a presence here, at least not in standalone restaurants. Instead, tamales are typically found on the street, inside subway stations, or as a part of a larger menu.
Fernando Lopez wanted to change that when he opened Factory Tamal on the Lower East Side two years ago. He had one goal in mind: to make the tamale more mainstream.
“I wanted to take the tamales out of the ‘underground,’ and make it a daily dish for every New Yorker,” says Lopez, who is originally from Puebla, Mexico. “I wanted to show people the way that my hometown does the tamale.”...
To read more click the image below