We're lucky to find nearly all of them here in Southern California, plus inventive options spearheaded by a new generation of chefs who are reclaiming the tamal as a canvas for creativity.
Wave down a vendor and you'll find their tamales are as varied as the wrapped presents beneath a Christmas tree. The masa-based staple traces its origins to Mesoamerica and has countless iterations - around 500 types of tamales are credited to Mexico alone.
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