at Casa Enrique
"Tamales de Rajas at Casa Enrique are the version I grew up eating — the masa is thick enough to hold its shape, the poblanos are fire-roasted and stripped by hand. The achiote-braised chicken underneath gives the tamales a red glow and a depth of flavor that casual interpretations miss entirely."
— Expert, 95/100 credibilityExpert Reviews
"Tamales de Rajas at Casa Enrique are the version I grew up eating — the masa is thick enough to hold its shape, the poblanos are fire-roasted and stripped by hand. The achiote-braised chicken underneath gives the tamales a red glow and a depth of flavor that casual interpretations miss entirely."