A few weekends ago I had the chance opportunity to try the food at Tamale’s Industry on the corner of Second and New York.
For starters, soup for appetizer. A vegetable soup with ground beef to be exact, with a choice of red and green salsas to enhance flavor. Adding a dollop of either salsa does make the soup more flavorful, but adding both gives heat and a welcome tomato richness.
The tamale plate comes with rice and beans. The rice with corn was on the bland side whereas the refried beans were more hearty and dusted with a generous dusting of Cojita cheese. The poblano and cheese tamale is quite tasty but rather dry in comparison to the tamales I recently enjoyed in Las Vegas [see blog post]. I think the key factor is to purchase a dozen or so to go and steam at home. My dining partner did so and said they were far better.
Curious about the Tostadas con Cueritos I asked what it was made with. The answer was pickled pig skin. I opted for a tostada with beef, but we were generously offered a sample. It's too hardcore for me but my more adventurous companion was keen to try. She compared it to octopus in sushi: tough and tasteless.
Neither could be said about the tostada made with fall apart beef. Juicy and tender. Delightful presentation.