A unique twist on well known classics.
On a recent trip to Mexico, Johnson and his wife interviewed locals to learn the art of making true tamales. It tastes like their questioning paid off. The pork tamale’s ($2.75) pillowy masa dough was stuffed with tender pork and served with a side of toasty verde salsa. Poblano and green bell peppers are smoked and then processed with cilantro and spices, creating a chunky relish that complements the Mexican dough.
I’ve been a fan since I first discovered Cultured Swine down at Tredegar and it’s alway been the tamales that I crave. Don’t get me wrong the bulgogi beef taco is a close second and should be sampled. Everything they do even the standard pork barbecue has a slight twist, so they’re definitely worth checking out.
Image: Cultured Swine