Where to Find the Best Tamales in Los Angeles | Eater LA
"Fresh off what was a banner for Dominican food in LA, chef Ilonka Garcia opened her first brick-and-mortar back in July just a stone’s throw away from Culver City’s Helm’s Bakery complex. Either in a savory masa with a base of yucca or plantain, Garcia makes silky, fork tender pasteles en hoja, a type of tamal boiled in a banana leaf she fills with stewed beef, chicken, or pork. Call in your order for pickup, and sit down for a breakfast of tres golpes while waiting." - Bill Esparza
Matthew Kang
