Tamalli - Álvaro Obregón

We made a lunch. I had an atole that is a traditional hot maize and maize drink Mexican origin. Chocolate brine is known as champurrado or atole. it is accompanied in the rule with tamal, and very popular during the Christmas holidays...(Las posadas). (wiki). my was blueberry flavored, but hardly. mirta had a tamale. mirta is mexican, so for her, a tamale is one of her favorites. she wasn't impressed. these 2 items cost 63 pesos, which is very expensive to me. tamalli is a chain. I don't know if the prices are standardised and I'll probably never know.

Now this is not your usual sweet tamal. the masa is made with ground and roasted mandling or hazelnuts and dark chocolate, then the center is filled with dark chocolate and all packed and steamed in a banana leaf. you can buy, cooked and frozen what I do. I take it out and can either microshaft or steam over the heart to drain. the taste is like a cross between gooey, rich brownie easily boiled under and a melted lava cake when cutting into the chocolate stool, they get the idea. not for the faint of heart and definitiw for dark chocolate lovers! I'm a dark chocolate fanatic I'm buying every time I visit mexiko and return with a dozen in my case.

I went to the tamalli restaurant in polanco as part of an eating tour. the leader ordered us a chicken tamper that was the best tamane I ever had. this is baked in maize dishes. masa like traditional but the green sauce. is added before baking in contrast to the usual recipe, which is added after baking above. it makes a world of difference the end product is moist tasteful. the joint also offers tamale in banane lead, a speciality of oaxaca and is also quite damp due to the leaf instead of mais shells. I am not a big fan of atole its fast thick for my palate, but the hunch verde tamale wins my 5 starts for this restaurant.

I went to the Tamalli restaurant in Polanco as part of a food tour. The guide ordered us a chicken tamale which was the best tamale I ever had. This one is baked in corn husk . masa like traditional ones but the green sauce is added prior to baking unlike the usual recipe which is to add on top after baking. It makes a world of difference & the final product is moist & flavorful. The joint also offers tamales in banana lead, a specialty of Oaxaca and is also supposed to be quite moist due to the leaf instead of corn husk. I am not a big fan of Atole - its quick thick for my palate, but the chicken verde tamale wins my 5 starts for this restaurant.

We went there for a quick lunch.I had an Atole which is a traditional hot corn- and masa-based beverage of Mexican origin. Chocolate atole is known as champurrado or atole. It is typically accompanied with tamales, and very popular during the Christmas holiday season (Las Posadas). (Wiki). Mine was blueberry flavored but barely. Mirta had a Tamale. Mirta is Mexican so for her, a Tamale is one of her favorite foods.She was not impressed. These 2 items cost 63 pesos which, to me, is very expensive.Tamalli is a chain. I don't know if prices are standardized and I probably will never know.