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Down in Texas, right on the border between El Paso and Juarez, there's a stand -- actually, a shack -- that sells the best tamales in the known universe. But they're only slightly better than the green-chile tamales sold every day at La Popular. These fat rolls of masa, pork and whole chunks of fiery chile come freshly steamed and still wrapped in their husks for easy eating on the run, and the rest of La Popular's limited menu is just as good.
Down in Texas, right on the border between El Paso and Juarez, there's a stand -- really nothing more than a shack --that sells the best tamales in the known universe. They're made by the hundreds every day, wrapped, then left in bowls inside this tin-roof tamale stand where they have all day to get good and funky. If they don't kill you, they are the best tamales you'll ever eat. And they're only slightly better than the much safer, significantly more hygienic, green-chile tamales sold... More »
To hell with rice cakes. Dr. Atkins says: Pass the pork. Which means you won't want to pass up La Popular, which fries curly bits of hog fat into zero-carb, unadulterated artery-clogging bliss. Although the freeze-dried pork pellets hail from Chicago, the cooks in this Mexican kitchen work magic with chile powder and 350-degree canola oil. The result is a thick, crackling bit of hog heaven only a few hairs short of the backyard matanza. They're perfect for guacamole or the ever-popular... More »
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