As I was posting on another thread, it occurred to me that this subject deserves a thread of its own:
Has anyone found a great tamaleria around here? For me, the perfect tamal should come out piping hot, served directly from the steamer. The dough should be light and fluffy, somewhere between a corn pudding and a corn cake texture. The filling should be flavorful, with some heat to it. The whole thing should be moist and succulent. Finally, if there were anyplace around here that makes tamales oaxaqueños (tamales wrapped in banana leaves with mole negro), that would be a major bonus.
To me, nothing beats a great tamal. If anyone has found a good source around here, I'd love to hear about it.