Mexican Restaurant in Indianapolis, IN, United States
Beef and Red Sauce Tamale: Over 3,000 tamales a week come out of The Tamale Place, including the classic Beef and Red Sauce version. Staying true to his roots, the chef makes fresh masa for the tamales daily.
Mexican Restaurant in Cleveland, OH, United States
Machaca: Aiming to introduce new foods and flavors into the city of Cleveland, Momocho does what they call "Mod Mex." The Machaca is slow-roasted for three hours and goes best with their homemade guacamole.
Al Pastor: Making your own masa — the corn mixture used for tortillas and tamales — isn't an easy feat. On top of that, this dish is made with pork that is slow-roasted with half of a pineapple on top.