Tamale

"The tamale at Taco Maria is seasonal — the masa is made from California corn that is in peak season. The filling changes with the ingredients. The mole is housemade, which means it is made with the patience that mole requires. This is tamale-making as an art form."

"The tamale is steamed to order, which means it is served at the correct temperature and texture. The masa has the correct hydration — not dry, not gummy. The mole is applied with restraint. This is a dish that requires days of preparation and minutes of execution. Taco Maria understands both timelines."