"Mexico City natives would agree that everything tastes better stuffed inside a bolillo roll, including tamales. The carb redundancy is found in the popular streetside breakfast torta de tamal, also known as “guajolota,” in which a roll, is stuffed with the patron’s tamal of choice. Fat Johnnie’s serves a local variation known as the Mother-In-Law, which features chili-covered hot tamales instead of a sausage in a poppy seed hot dog bun. Smaller than its Mexican counterparts, the mass-produced hot tamale (known as such in the singular in the Southern vernacular; the others are known as “tamal” in Spanish) is made from cornmeal, which gives it a gritty texture." - Brenda Storch
