I started loving tamales when I worked in Corona, Queens, near Tortilleria Nixtamal. The folks there use the traditional nixtamalization process on their corn and make their own masa dough (the dough used to make tamales, tortillas, and other fun stuff) right in front of you! By the way, they now have a smaller downtown location, Nixtamalito, and they also provide ingredients to the food trucks Mexico Blvd and Kimchi Taco, according to their website. I used to have lunch there 2-3 times a week sometimes, and I really missed my tamales!
So I’ve been jonesin’ for some tamales, no lie. They’re cheap, tasty, and very filling–think 6 bucks to feel like you have big ol’ corn brick in your belly. But I hadn’t seen many places around midtown. But one day I looked through the window of Sophie’s Cuban Cuisine (the one between 45th St btw 5th + 6th) and I noticed they had some corn husk wrapped tamales for sale! So I grabbed a few of what I now know is a Cuban-style tamale.