Tamales at Pura Vida

Craig LaBan gives us a taste of tamales at Pura Vida in Northern Liberties.

Guatemalan-born chef and owner Charles Alvarez gives his tamales a homeland touch by wrapping them in baby banana leaves (as opposed to Mexican corn husks) and flavoring the corn meal masa dough with chipilin, a pickled green similar to watercress. When the greens aren’t available, Alvarez also makes tamales with creamy black beans, but both varieties have an exceptionally light tenderness that offer a satisfying taste of steamy corn comfort.

GoodTaste [Philadelphia Inquirer]