Hot Tamales in Denver?
I was rereading an old thread from 2007 about where to get the best tamales in Denver...
Who has the best in 2010? Are there any new places that I should check out? And any I should forget about (like Zona's in Five-Points, which is closing because the octegenarian owner was also sellling crack....)?
( I'm looking for 'typical' Mexican-style tamales, corn husks rather than banana leaves, with more 'traditional' fillings and toppings)
La Popular was recommended to me last year as well. I went there once, and the tamales were ok, but nothing special. Very little filling and not much flavor. I don't know about La Casita.
Anyway, I did my own search and happened in to the deli at Sav-a-lot Latin Market on S Federal just north of Evans. GREAT tamales, and $1 each! This was my first time, so I don 't know if they're consistent, but give it a try if you're looking for take-out. Good eating!
Thanks, guys! I also wanted to add that I went to both La Popular and La Casita, but found a real tamale gem at Leobardo's, on Federal and Kentucky (on the west side of the street.) THey have a huge variety, and the tamales are more the kind you find in Veracruz--thick masa, very soft. But everything homemade, and they have red or green pork, chicken/vegetable, vegetarian cheese, corn (elote) and strawberry and pineapple for dessert--extraordinary!!
303-934-2722, they also have a huge menu of typical but hard to find this side of the border specialties--tacos de cabeza, etc.
333 N Main St, Springville, UT 84663
re: Rebecca Caro
tamales moreno on mississippi and sheridan. its a tiny hole in the wall, across the from the super popular tamale kitchen, which has the most bland tamales ive had in this city. the red tamales at moreno (mild) are quite flavorful although they could use a little more spice. the green ones (hot) on the other hand are so hot i cant even eat them. people i know that like stuff REALLY spicy like the green, but they are WAY WAY too hot for me. i get a dozen of the red ones and put a little medium la costena green sauce on them when i get home. then they are perfect. i would say i like my spice level "medium" and the ones at moreno are either mild or super hot, but they are good. for the life of me i cant figure out all those people going across the street to get those bland tamales when tamales morenos are SSSOOO much better. tamale kitchen is like the walmart of tamales. go figure.
Not a useful response here (I don't know anywhere that has great tamales), but...
Isn't the term "hot tamales" something different from "typical Mexican-style tamales"? I thought that "hot tamales" are a southern US specialty, made with cornmeal (not masa) served in a spicy sauce/broth and often canned. Whereas, Mexican tamales are made with masa so the dough is smoother, and they're usually served fresh after steaming. Someone correct me if I'm wrong on this one.