Paul Sandoval is the masa of his domains, since his two spots -- La Casita and La Casa de Tamales -- still serve up the best tamales in town. These little corn-husk-covered delicacies -- at once soft, moist, mealy and chewy -- come red (chile mixed with pork), green (chile with cheese) and vegetarian (with jalapeños, tomatoes, corn and onions). A dozen will set you back less than $8 and fill you up for days.
Get the Weekly Newsletter
Our weekly feature stories, movie reviews, calendar picks and more - minus the newsprint and sent directly to your inbox.