Where to Find the Best Tamales in Los Angeles | Eater LA
"Poncho Martinez, an Indigenous Zapoteco chef from Oaxaca’s Sierra Juárez, produces seasonal tamales that can be ordered online from November to February for pickup. Martinez is best known for his tlayudas that include moronga, a proprietary blood sausage recipe from Zoogocho. From the Poncho’s Tlayudas website, tamal lovers can choose from a tamal de mole dappled with shredded chicken consisting of an intense, concentrated fabric moistened by the supple masa, or the tamal de amarillo. The latter is a wetter tamal, which comes with shredded chicken to bind an aromatic blend of chiles. Avocado leaf sings throughout the dish. Enjoy these tamales with chocolate de agua, or hot chocolate." - Bill Esparza
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