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This is where you find corundas: a specialty of triangular masa slabs made from white corn, then topped with pork sluiced in a gentle salsa-an inside-out tamale, essentially. A dollop of crema ranchera (Mexican sour cream) oozes down the masa and the meat. The masa is moist and puffy, the pork lean and shredded, the crema ranchera salty and sweet.
Every Christmas Eve, my mother and her sisters retire to their respective kitchens and create the annual Miranda batch of tamales. And, oh, what masa beauties they slap out! Tamales of pork sluiced with red salsa. Chicken tamales doused in green... More »
You can't get more unassuming than Rivera Mexican Food. The only decoration so far at the new Garden Grove restaurant is a giant painting of a koi pond with Chinese characters. The music is generic ranchera. It's located in the center of a... More »
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