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La Indiana tamales

Thi N. | Oct 31, 200212:18 AM

I get this weird thing these days. I read and write up about 10 or 15 entries a week for Chownews, and I read everything on the board, so I'll be driving around (frequently without my girlfriend) and I'll, suddenly, with no announcement, u-turn the car and pull into someplace. 'Cause I *recognized* it, 'cause everytime I see a recommendation I stare at it real hard and try to remember.

She has learned to trust me in these cases.

This time - coming back from my favorite fish taco place (Baja Ensenada? The one in the J. Gold book. Have I said this before? I've found the J. Gold book iffy on Asian stuff, but dead on on Latino stuff. But maybe this is because I'm Asian and not Latino.) Anyway - I pull into a parking lot out of nowhere - Amy with protesting eyes, in fear that I'm about to force her to eat more, cause she's just sucked down 3 fish tacos. La Indiana, which I remember for somebody on the board praising it and talking about freezing 3 dozen.

Anyway: probably the best tamales I've had, and I've had Juanita's(?). Sweet tamales: tender, fluffy, neither dry nor sopping - light sweet flavor and deep corn flavor behind. Amy (who has lived in Oaxaca for a while) pronounces it the best sweet tamale she's ever had.

Cheese tamale: spicy and fine.

Pork tamale: holy goddamn infernal crap of the skies. Oh dear smarting burning lordy. This was the tamale of wonder. This tamale was like a war between two lords of the deep - beautiful, deep corn on the outside (Mexican flour preperations may be delightful, but are never deep. Corn tortillas, corn masa - done right - deep.) and then, leaking into it, succulent, long-stewed, melting, gorgeous pork fat flavor. Oh god. And inside, softest, sweetest pork. Spiced. Got a kick. But it was loving.

Reheated beautifully the next day.

Also great flour tortillas here that they get from someplace in Cypress.

Anyway - to whoever recommended it - hell yeah.

I'm going back this weekend and buying 3 dozen and freezing them.


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