At the massive Que Bueno Suerte!, tamales don't come by the dozen — and they don't come wrapped in corn husks. Instead, the tender pillows of corn masa are served Yucatán-style, swaddled and steamed in a banana leaf, which adds a unique vegetal flavor. Stuffed with shredded pork in warming adobo sauce and served with chile verde and epazote-infused black beans, this dish captures a more tropical side of tamales, making them worthy of starring on an entree-priced platter.
Readers' Choice: Tamale Kitchen