Down in Texas, right on the border between El Paso and Juarez, there's a stand -- really nothing more than a shack --that sells the best tamales in the known universe. They're made by the hundreds every day, wrapped, then left in bowls inside this tin-roof tamale stand where they have all day to get good and funky. If they don't kill you, they are the best tamales you'll ever eat. And they're only slightly better than the much safer, significantly more hygienic, green-chile tamales sold every day at La Popular. These fat rolls of masa, chicken and whole chunks of fiery chile come freshly steamed and still wrapped in their husks for easy eating on the run.
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