You're in for a special treat of tamales made with masa using the prehispanic Nixtamal method of processing the corn. The result is a fluffy and moist texture. No need for salsa! Moist and tender and so delicious! Add a cup of hot chocolate or a bowl of traditional pozole that is full of flavor and has all the fixings!
Tamales $5 | Pozole $6 | Extra Pork on Side $4
A special shout out to Miguel Vergara, the man that knows about grinding corn and the Man that Grind our Lava Stones to perfection.
