"This Alberta cart is making some of the most inventive tamales in the city right now, a culinary cross-section of Eastern Europe and Mexico. Tamales here have arrived stuffed with things like chile-bolstered lamb, drenched in mushroom stroganoff, or filled with beets and beef with a borscht-esque sauce. Right now, the cart is offering chicken and vegan mushroom stroganoff tamales: The former is stuffed with guajillo-braised chicken and smothered in a chipotle-mushroom cream sauce, while the latter is stuffed with guajillo-braised porcini, oyster, shiitake, and cremini mushrooms and blanketed in spicy cashew cream sauce. The cart uses Three Sisters Nixtamal for its masa." - Brooke Jackson-Glidden
