Factory Tamal

"Another tamale and torta destination, Tamal Factory is an ideal stop after running errands, like going to the Canal Street post office, for example. Despite my exciting adventures buying stamps and listening to people yell about paying extra for USPS signature confirmation, the best thing about waiting in the long post office lines is knowing that I have a chicken tinga torta from Tamal Factory waiting for me. It comes loaded with black beans, jalapeños, chipotle mayo, avocado, lettuce, and tomato, has a nice spicy kick, is super filling, and costs under $10. I usually order a tamale or two for later, especially if I’m splitting the torta with my significant other (which is almost every time)." - carlo mantuano

"Both the LES and East Village Factory Tamal locations are now open for takeout and delivery. Place your order for things like gazpacho, tamales with mole poblano and chicken, and tortas on their website here." - hannah albertine

"Factory Tamal is one of a handful of restaurants in the city that nixtamalizes its corn, a time-intensive process that results in more tender, flavorful masa. Its slender tamales are sold with mole, salsa verde, bacon, and cheese for about $5 each." - Luke Fortney

"The egg sandwich at the Lower East Side’s Factory Tamal is a messy, but very-worth-it endeavor. An over-easy egg, sage sausage, sliced tomato, and gruyere on brioche come together in spectacular form — just be careful to eat it with both hands to avoid squirted egg yolk." - Eater Staff

"As the name suggests, this cafe founded by Fernando Lopez in 2017 specializes in tamales. Some are classic, such as the chicken in mole poblano and pepper strips with cheese, while other fillings are atypical, like bacon and cheese. Look for specials on the chalkboard outside. Tortas, soups, and a killer breakfast sandwich featuring a runny egg on a brioche bun, with lots of customizable options that include avocado, cheese, lettuce, tomato, and sausage are also available. Another branch lurks in the East Village." - Robert Sietsema, Eater Staff