Corundas (tamales) where the masa is made with olive oil instead of lard shouldn’t be good. Especially vegetarian corundas, topped with grilled cactus and potatoes. But, as it turns out, these abominations from the Emeryville branch of Cocina Poblana are indeed good–moist and tasty, and better than many lard versions. “This dish was just so wrong from every point of view that to win me over it had to be good,” says rworange. And it is.
The place gets extra points for its unusual and tasty salsas, like a hot peanut salsa and a savory, smoky strawberry salsa made with chunks of chopped fresh strawberry.