Eater editors share their culinary highlights, featuring two standout dishes: the tamales de pollo con mole from El Tio's cart, emphasizing the cultural significance and fresh flavors, and the salt-baked half-chicken from Blue Blossom, known for its dramatic tableside presentation and succulent taste. These selections underscore the diverse, evolving food landscape and the important role of immigrant cuisine in urban settings.
The salt-baked half-chicken at Blue Blossom is a tableside spectacle, wrapped in parchment, covered in salt, then ignited until the alcohol burns off.
El Tio's tamales de pollo con mole are flavorful and exemplify the cultural significance of tamales as a beloved street food among immigrant communities.
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