The chef behind Sydney’s most authentic Mexican food shares her feast of a breakfast – which is worth the intensive prep
Before Rosa Cienfuegos opened her two venues – the Tamaleria in Dulwich Hill and Itacate in Redfern – it would have been a good bet that most diners in Sydney, even the adventurous ones, hadn’t tried a tamal.
Tamales are a traditional Mexican dish usually eaten for breakfast. Parcels of masa de maíz, a dough made of alkaline-treated cornmeal, are made with various fillings of meat, cheese, vegetables, or sauce; the dough is wrapped in banana leaves or corn husks then steamed.
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