El Salvadoreno's Tamal de Pollo
As I've mentioned before, my standard order at El Salvadoreno is a pupusa revuelta con frijol and tamal de pollo. Here the tamal is done in true El Salvadorean style, wrapped in a plantain leaf instead of a corn husk, as is done farther north. I prefer this as it makes for a moister tamal. Inside the dense mass of masa are chickpeas and a chunk of chicken.
All the dishes here are rather rustic, hand made in the kitchen by short, round women with strong hands and easy smiles. As such the tamales will vary with each visit, which is to say you'll sometimes get more meat than at other times. Still it's always good, especially with a squirt of their (traditionally mild) salsa and, of course, that magic curtido. Great value at about $2.