"At one of LA’s oldest regional Mexican bakeries, vaporcitos (pork and chicken tamales), and colados (fine masa tamales) are available every day. But if you want to go deeper, the catering menu offers brazo de reina (spinach log roll tamal), dzotobichay (spinach and pumpkin seed tamal), and the “whole tamale,” mukbil-pollo, a baked tamal pie filled with chicken in a creamy sauce stained by achiote customarily served for dia de los muertos. Order a nine-pounder for your holiday table, and begin a new family tradition of the carving of the tamal." - Bill Esparza