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Monday, August 27, 2007
Where are the Best Tamales?
The Atlanta Journal-Constitution
Each August I venture to Jonesboro to eat at La Oaxaquena Taqueria — a little hole in the wall on Tara Boulevard with the best Mexican food this side of the border. The Oaxacan wonders at this tiny taqueria are the stuff cravings are made of: Tlayudas, the giant, hand-shaped corn tortillas topped with savory beans and spicy chorizo, strings of queso fresco and fresh avocado, with loads of lettuce, tomato and fresh salsas dipped up from a buffet table, or the gorditas with their thick corn tortillas and shredded pork.
Lately it’s the tamales, wrapped in corn husks or banana leaves and steamed to savory perfection, that have me up in the middle of the night looking in the fridge for leftovers…
Where are your favorite tamales?
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