What happens when you order Tamales Oaxaquenos in Park Slope? We did a side-by-side comparison, take-out.
Tacos Nuevo Mexico, 5th Ave. between 11th and 12th
Cafe Con Flores, 4th Ave between 10th and 11th (that flower stand with the great soup and tamales)
They all come in a banana leaf which is what makes it a Oaxacaqueno - and gives a lovely tea like aroma when you open up the packet.
Nuevo Mexico is nicely steamed masa with a spicy tomato sauce (not a choco-chile molé) on it, with some chicken and root vegetables inside (potato and carrot this time) The masa was separate from the sauce, all in the same banana packet.
Cafe Con Flores had Oaxaquenos with a molé rojo or molé negro. Both were complex molé sauces, which we liked much better than the simpler red at TNM. At Flores, the masa was a finer grind and the molé was mixed in through out, for a more custardy result. There was a bit of shredded chicken in these as well.
They were all tasty and delightful. And great with a salad for a quick dinner in this freezing weather.
I think the Flores ones are more authentic in terms of Oaxaca-style, and more delicious.
At the Conchita bakery (Fifth Ave, 9/10th St) there's a sign in the window for "Fin de Semana Tamales" . . . so we'll have to go back there Friday - Saturday - Sunday to check 'em out . . .
I still like the Fifth Ave and 46th St Rico Tamale Lady Sunset Park Oaxaquenos best - they are the same custardy style as Flores, but the molé is more nuanced and delicious, imho. Those still the ones that make us exclaim and use profanity . . .
we got some salsa verde (green) corn-husk wrapped tamales at Flores - they were the most picante of all, and delicious too
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