This is hilarious. Every year around this time, I get asked where to buy the best tamales in Orange County. Really, the answers rarely change. Below is the article on the subject I did last year, which itself is mostly a retread of a story I did back in 2007. Other plugs I'll give right now are for the tamales at Rubalcava's Bakery in Placentia–owner Roland Rubalcava just sold 3,000 of them this week at Placentia's annual Tamale Festival, and we're going to do a tutorial with him very soon. And, of course, El Grande in SanTana, which is making enough masa this holiday to cover the moon or something. Anyhoo, enjoy the recap!
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ORIGINAL POST, DEC. 14, 2011: Because nothing exists on the Internet before three days ago, I'm
reprinting a 2009 article I did on the best tamales in Orange County for
the holidays–and I'm also ripping off a 2007 article I did on the same
subject. I will also note that Gabbi's Mexican Kitchen and Taco María
make great high-falutin' tamales, as well. Anyhoo, the retread!
Almost three years ago, I wrote up this round-up
of the county's best places to get tamales. Rivera's is unfortunately
closed, and I still don't understand why Central and South Americans
prepare tamales (with the exception of Nicaraguans and the Guatemalan
pache), but the review still holds true. But other places have emerged
over the years that belong on the list–let's first start, however, with
the two stand-bys:
*Sarinana's Tamale Factory: Orange County's oldest Mexican
restaurant, with an emphasis on what its name says. The perfect pork
tamale: stringy, firm masa, slightly red, a bit spicy. 2218 W. Fifth St., Santa Ana, (714) 558-8650.
*El Fortín:
Sellers of the King of the Tamale Kingdom: the mole negro tamal, a
brick of soft masa wrapped in a banana leaf and made with chocolate. Not
the sweet you'd imagine, but a sweetness for the ages, a bittersweet
paste that will stain your fingertips so deeply even a thousand licks
won't make it go away–and you don't want that, anyway. 700 E. Commonwealth Ave., Fullerton, (714) 773-4290; also at 10444 Dale Ave., Stanton, (714) 252-9120; www.restaurantelfortin.com
*Las Brisas de Apatzingan:
Michoacán-style restaurant that sells the tamales your pocho co-workers
bring in for the staff potluck, but don't order those. Stick with the
huchepo, a small tamale prepared with corn masa so fresh it contains
kernels, topped with Mexican sour cream, sweet cheese and a delicious
green salsa. Only place in la naranja that sells them. 1524 S. Flower St., SanTana, (714) 545-5584.
*La Poblana Bakery:
All of their traditional tamales sell (and taste) well, but I come here
for the strawberry variety. Mexis, when we make dessert tamales,
usually stick to versions studded with pineapple or raisins; La Poblana
delves into tartness, selling pink beauties that go well in the morning
with a cup of scalding champurrado. 604 W. Chapman Ave., Orange, (714) 771-4465.
*El Molino de Oro:
This San Juan bakery is almost as big an institution as the Mission.
Because chickens deserve love as well, order them–extra green salsa, por favor. 31886 Plaza Dr., San Juan Capistrano, (949) 489-9230.
Tamales aren't exclusive to Mexico, and eaters looking for other types can enjoy Salvadoran (El Carbonero, 803 S. Main St., Santa Ana, 714-542-6653), Guatemalan (Panaderia La Chapina, 2230 W. Edinger Ave., Santa Ana, 714-437-9492), Peruvian (Picantería Ariquepeña El Misti, 3070 W. Lincoln Ave, Anaheim, 714-995-5944; www.elmisticuisine.com), Colombian (Colombian Cuisine at Mitzi's Kountry Kitchen, 25381 Alicia Parkway Laguna Hills, 949-768-6499), and even Costa Rican tamales (La Casa de Fernando, 2500 W. Lincoln Ave., Anaheim, 714-527-2010). Enjoy!
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