"Well known for her use of olive oil instead of lard in her masa, and for her large assortment of vegan options, including lentils, squash, spinach, peppers and soy, Yvolina’s owner Ernestina Hernández also uses the menu to show off her mole prowess. Yvolina’s tamales are available in corn husks and banana leaves, and the options available change often. Considering the ingredients Hernández uses and the fact that the tamales are served with salsa on top, this eatery might not be for the tamal purist." - Brenda Storch
