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Amazing tamales de Chipilín found at La Adelita!


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Amazing tamales de Chipilín found at La Adelita!

RicRios | Aug 24, 2010 07:23 PM

Haven’t been at La Adelita ( Pico & Union ) in years.

Yesterday (Monday) stopped by.

Bought some of their excellent fried plantains ( a.k.a. tajadas, tostones, patacones,... I never know which ). Grabbed a pack of tortillas. A bag of gorditas. Some other stuff.

Then suddenly... lo and behold! Near the cashier, intermingled with the above mentioned goods, a tray of tamales. Or rather, suspicious looking young fellows wrapped in aluminum foil.

I asked, pointing my finger at them: “De qué son?”

Answer came swift: “De chipilín”.

I said to myself “Pibil”, ok, let’s try it. Bought two.

Total bill (including tax) for the tortillas, the gorditas, the tamales, plus some awful kind of nacatamal, $7 bucks and feria.

Ok, it wasn’t pibil. It was chipilín.

What is chipilín? Gatekeepers will censor unmercifully any attempt (of mine, at least) at copypasteing long sentences. Suffice to say: “Chipilín is not cultivated on an agricultural scale; it's something you might find at farmers' markets, in home gardens, and growing in the wild. Both the leaves and the flowers are edible, though the leaves don't develop much of a taste until cooked. We recently tried chipilín in a Oaxacan rice recipe. It was pleasantly pungent and herbaceous – not overwhelming but enough to add some depth to the dish.”

End result of the masa, cooked with some chicken broth, the amazing chipilín flavors and the meat filling ( Pork? Chicken? Ver veisst...) was spec-tacular. Refined, subtle, a-mazing.

This is first time I see tamales right next to the tortillas. Do they make them daily? Daily specials? Only way to know: I’m planning to be back. Soon.

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