These tamales are built around daily-ground non-GMO corn masa and come in a vegetarian-forward program that has drawn attention for its freshness. The Lower East Side shop treats the masa as the center of the dish, with fillings that stay secondary to the texture and flavor of the dough itself. Expect a soft, steaming tamal with a clean corn flavor and a careful hand in the seasoning. Local food coverage and traveler reviews both point to it as one of the city’s strongest tamale stops.