Nestled against the hills of Lincoln Heights, my wife’s old stomping grounds, is Mom’s Tamales, considered one of the best tamalerias in Los Angeles. Recipe handed down from grandmother, to mother and and now to current owner, the tamales are so popular that any of the six on the menu may be unavailable at any time because customers may have depleted the day’s stock. Bulk purchases can be made by the dozen either steamed or unsteamed ($3 cheaper).
The business’ exterior is not much to look at, the front of a brick warehouse from all appearances except for the restaurant’s name painted high on the wall in Mexican tri-colors. Similar non-descript buildings are to the north, a dirt yard surrounded by chainlink fencing and an overgrown property hiding a crowing rooster to the south.
Inside, things are more cheery, floor-to-ceiling windows on the west wall, tables spread out over the telltale warehouse space and a mural on the north wall. Still, for all the windows, it was dim inside.
My brother-in-law and I arrived at 9:30am shortly after Mom’s opened. The breakfast menu looked interesting—machaca, chilaquiles, huevos rancheros, spinach and eggs and one of my favorites, chorizo con huevos. But, this place is known for tamales, so both he and I opted for the tamale combination, any two tamales paired with rice and beans. My choices were spinach and cheese and chicken molé. I had never come across the latter before; since I love molé sauce, I had to have one. Both fillings were very tasty, as was my brother-in-law’s cheese and jalapeno. But what distinguished these tamales was the extraordinary masa, more light and fluffy than I can ever recall having eaten. Are these the best tamales in L.A.? Could be.
Incidentally, Guy Fieri featured Mom’s in his Diners, Drive-Ins and Dives a few years ago.
3328 Pasadena Ave
Los Angeles CA
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