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Monday March 30, 2015
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La Fiesta Mexicana

 

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Such care in conception and preparation shows up in plenty of other places. Tamales come tidily wrapped in corn husks and generous with flavorful fillings of meat, beans, and cheese. Included among the more unusual offerings are potosinas, an addictive sort of pan-fried Mexican dumpling with cheese and jalapenos. Even refried beans taste a cut above the norm (with maybe a splash of vinegar?).

Desserts don't pander to gringo stereotypes, which is mostly a good thing. The tiny bits of corn in the flan may be surprising at first but add amusing texture to the molded custard. We guessed correctly on some of the ingredients in tamales dulces that give the coarse cornmeal batter a nutty texture and sweetness--but we won't spoil your chance to have the same fun.

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