"Open as a tamaleria since the 1990s, last year Yolanda’s decided to convert a portion of its factory space into a family-run restaurant: Yolanda Vega and her son Andres Yanez work the line while Andres’ wife Sandra operates the register, and their young son runs around the shop. The tamale masa here is soft and buttery, whipped until fairies float towards the heavens. Try the chile verde; the crispy shrimp tacos; and, during special times of year, the magical mole estilo Michoacán that’s used for tortas ahogadas and, in a special twist, to cover tamales." - Illyanna Maisonet
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