Food — Mexico City
Tamales con Hoja de Maiz: Sweet Savory Moist Crumbly Texture
Ground-dough corn in filling-stuffed and wrapped in corn husk then steamed for one hour or longer..
My husband and I were out of our apartment at seven-thirty in the morning. It was Sunday, the day was sunny. We entered the Metro station and greeted the police who stood next to the turnstile gate, and followed the sign “Pantitlan”. The rhythmic hum of the metro and the distant echoes of footsteps surrounded us.
We went to a friend’s home for breakfast. After 50 minutes, with one transfer and a few stops, we found ourselves at the station where our friends would pick us up, the last stop — Metro Constitución de 1917.
As we met, they asked what we wanted to eat. My husband has decided to buy some Barbacoa, and I just gave them a blank stare. No references, no idea. That’s when they hit me with, “Has probado Tamales?” I’ve heard about this kind of food but haven’t tried it yet. I shook my head, which was a nod to them, and we headed to this homemade hidden spot in someone’s garage in Colonia Iztapalapa.
A long table covered with a pile of plastic bags, jars of condiments, and a steam pot with a tasty aroma greeted us.
