Article by:
Lori Grisham
Every Tuesday, Xochitl Aguilar arrives at Taqueria Los Hermanos at 6 a.m. to prepare more than 400 tamales. She learned this time-consuming method from her Mexican mother-in-law, Merced Ballesteros, passed down from Ballesteros' grandmother and the generations who preceded her. Aguilar first makes the fillings — chicken and red chili sauce and pork and green salsa verde — then spoons them atop the thick corn flour masa spread inside dried corn husks. Folded into neat little packages, the tamales are steamed for about an hour.Read More
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