UPTOWNflavor

While I don’t get over to Chowhound as much as I used to, I will occasionally still poke my head in there to see what the ‘hounds are yapping about.

Back in April, one ‘hound conducted a research project on tamales. That’s right, tamales. Those meat filled packets wrapped in dried corn husks. However, according to this self-proclaimed Street Food Enthusiast, the meat is just the flavoring while the texture and flavor of the corn that surrounds the meat (the masa) is the real feature. He also points out that they are extremely hygienic due to the fact that they’ve been steamed for hours.

After tasting tamales from all over the city, he came up with a list of the four most interesting tamales and they all can found uptown. Read his findings after the jump.

1) 137th Street & Broadway (east side of Broadway,
next to park) – schedule for both vendors: 5 to 6 days per week,
2-10pm: Coming out of the subway, you will find two vendor carts: on
the one hand a couple (man and woman) who are selling a large variety
of tamales. The best: mole poblano (home-made, subtle, as always with
chicken), tamales oaxaqueños picantes (these are with extremely spicy
mole rojo with pork, wrapped in a banana leaf instead of a corn husk),
and tamales dulces (sweet tamales, with pieces of raisins and pine
apple – a bit like marzipan, but less heavy and sweet). Standing
nearby, there is a lone woman vendor, very shy: her tamales are
probably the most authentic, coming closest to what you will find in
Oaxaca. Outstanding: mole poblano (which are – as in Oaxaca – wrapped
in a banana leaf; rather mild, not rich, but interestingly, they are
flavored with hierba santa – an anis type herb, very characteristic, a
bit spicy).

2) East 116th Street & Third Avenue (southwestern
corner) – hours: every morning, 7-10am. Extremely sympathetic, small
woman. Sells by far the best mole rojo – extremely complex flavor, on
some days seems closer to mole poblano than to rojo, with pork meat,
rather spicy. Also excellent tamales dulces, neither fat nor too sweet.

3) East 110th Street & Lexington (northwestern corner, in front of
green grocer, called La Malinche) – hours: most mornings, 8-10.30am:
Elderly woman, very warm personality. Sells by far the largest and
juiciest tamales of all venders. Most interesting: guajillo (type of
red pepper, very spicy and strong, very unusual, in a banana leaf);
hierba santa (with cheese, if I remember correctly – terrific,
unusual); wonderfully intense mole poblano. Special mention must go to
her beverages: most tamale ladies offer only arroz con leche (hot
liquid milk rice) or champurrado (a Mexican type of hot chocolate,
thickened with corn flour). Additionally, this vendor often has
wonderful avena (hot liquid oatmal in milk) and granillo (hot wheat in
thick pineapple juice – no milk) – both are hard to find in New York.

4) East 110th Street & Third Avenue (northwestern corner) – hours:
most mornings, 7-10am: the only tamale lady in Manhattan who vends
tamales de elote (sweet corn tamales) – not everyday, but usually
Wednesdays. Sells the best tamales con rajas (cheese with green pepper
stripes), also fine mole poblano. This woman also takes orders for any
other type of Mexican food, everything home-made (including tortillas!).

Since it has been a few months since this was first posted, I can’t say if these vendors are still in the locations that mentioned but if you are ever in the neighborhood, be sure to try out some of his suggestions.

Q: What is your favorite street food and where do you buy it?

Related: Tamale and Tequila Tasting

*Update: Another vote for Tamale Cart at 137th [Serious Eats]