"During the holidays, a pre-dawn line of Eastsiders cue up for red and green pork tamales, three kinds of sweet tamales, and chicken with a vegetable medley in red sauce, while the team of veteran cooks spreads, fills, wraps, and steams nearly 18,000 tamales a day. All tamales are wrapped in corn husks and are beloved for their flavor, moist texture, and consistency over decades." - Bill Esparza
