Chipilin is a pungent chile, with a deep, herbaceous tone. It grows wild in desert climates. It’s not cultivated on a large scale, so it’s rather hard to find—it’s a small market and home garden sort of thing.
In these tamales, with chicken-broth-laden masa, meat filling, and the amazing flavor of chipilin, the result is “spec-tacular,” says RicRios. “Refined, subtle, a-mazing.”
La Adelita [Downtown]
1287 South Union Avenue, Los Angeles