Best Detroit Restaurant Tamales | Eater Detroit
"This second-generation spot has been around since the late 1950s and focuses solely on the art of tamale-making. The space does not allow for dining in, as the back of the house is where all the magic happens. This time of year, owner Susy Garza and her crew of tamaleros clock in an average of 70 hours a week churning out pork, chicken, beef, cheese, bean, and dulce tamales. A few notes: These tamales are quite petit so the more, the merrier; customers can order up to 10 dozen at a time; for those who prefer to host a tamalada (a tamale-making party) at home, guests can also purchase up to 50 pounds of pre-made masa; oh, and bring cash because cards are not accepted." - Serena Maria Daniels
Rosa Maria Zamarrón
