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Warm up your taste buds and conversation with the molcajete de guacamole—that’s guacamole prepared tableside with a Mexican mortar and pestle.
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In the blink of an eye, what arrived at the table moments earlier—an arrangement of avocado, tomato, onion, cilantro, roasted pistachio, pumpkin seeds, chili oil, lime and salt, of course—is magically transformed into a rich guacamole with a remarkable depth of flavor.
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The counter at Tamale Boy
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Tacos (from left to right): carne asada, al pastor, carnitas
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Ceviche de Camaron: shrimp, avocado, mango, cucumber, lime.
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Tamale Frito: fried Norteño tamale atop a nest of black beans and over easy eggs, topped with queso fresco and crema.
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Last but not least, the restaurant’s namesake: the tamales. Left: Tamale Oaxaqueño, mole negro filling (chicken cooked with traditional black mole). Right: Tamale Norteño, chile verde filling (pork cooked in a green tomatillo sauce).
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