Factory Tamal

"This new location of Lower East Side mainstay Factory Tamal makes four to five tamale varieties per day. Some, including its chicken mole and chicken salsa verde are standard, while others feature delightful but less common pairings like bacon and mozzarella. Either way, a few tamales make for perfect brunch fare and are likely to still be hot when you get them to your brunch destination at one of the two nearby parks." - Eater Staff

"Factory Tamal — one of a handful of Mexican restaurants in the city working to make tamales more mainstream in NYC — is opening an East Village location." - Tanay Warerkar

"The East Village branch of Lower East Side mainstay Factory Tamal, which opened three years ago, is finally up and operating in a handsome but still small premises, beginning at 8 a.m. every day but Sunday, when it opens at 9 a.m. Early morning is just when I want a tamal from a list that runs from the classic (chicken mole poblano) to the quirky (bacon and cheese). If lunchtime has rolled around, check out the meal-size salads, Mexican tortas, or Italian panini, washed down with a mug of grandma’s cocoa. And the admirable breakfast sandwiches are available until the place closes at 7 p.m." - Eater Staff

"The spectacular egg sandwich at Factory Tamal is a must-try. It comes in several permutations, starting at $3 for egg on a brioche with special orange sauce. Adding a sage sausage link costs an additional dollar, and including sliced tomato and gruyere cheese brings the total to $5. The sandwich's over-easy egg makes it challenging to eat with one hand, but it's worth the effort." - Robert Sietsema