At Yvolina's Tamales in Pilsen, tradition meets innovation with homemade, moist tamales wrapped in banana leaves, showcasing a diverse menu of veggie delights and savory mole.
"“Moist” can be a divisive word, but there’s no better way to describe the tamales at Yvolina’s. Well, along with fluffy, tender, delicious…you get the picture. Instead of cornhusks, the tamales at this deceptively large counter-service spot come steamed and wrapped in banana leaves, which keeps them ultra-soft and gives the masa a faint earthy flavor. There are a variety of fillings to choose from, including multiple vegan options, and you can get them with or without mole along with a side of rice and beans." - adrian kane, alyssa reyes, veda kilaru, john ringor
"Tamales are plentiful on the South Side but Chicagoans should make an effort to seek out this Pilsen shop. Mother and daughter Marcelina and Yvonney Hernandez are producing arguably the best ones in town and they come stuffed with a variety of fillings — such as eggplant, spinach, soy, and poblano pepper — and covered in mole." - Naomi Waxman, Eater Staff
"“Moist” is a divisive word, but there’s no better way to describe the tamales at Yvolina’s. Well, along with fluffy, tender, delicious…you get the picture. Instead of cornhusks, the tamales at this deceptively large counter-service spot come steamed and wrapped in banana leaves, which keeps them soft and gives the masa a faint earthy flavor. There are a variety of fillings to choose from, including multiple vegan options, and you can get them with or without mole, along with a side of rice and beans. The green chicken is juicy, but there’s no wrong decision whether you order one with poblano and cheese, pork, or even spinach." - Veda Kilaru
"Well known for her use of olive oil instead of lard in her masa, and for her large assortment of vegan options, including lentils, squash, spinach, peppers and soy, Yvolina’s owner Ernestina Hernández also uses the menu to show off her mole prowess. Yvolina’s tamales are available in corn husks and banana leaves, and the options available change often. Considering the ingredients Hernández uses and the fact that the tamales are served with salsa on top, this eatery might not be for the tamal purist." - Brenda Storch
"Family-owned Pilsen spot Yvolina’s offers plenty of vegetarian and vegan tamales for pickup, with fillings like eggplant, spinach, soy, and poblano pepper — those who want to indulge a little can get it covered in mole." - Naomi Waxman, Ashok Selvam
