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Small Guatemalan tamales made from corn masa wrapped around a savory filling and topped with a lightly spiced tomato-based salsa — dense, earthy, and deeply satisfying
A crispy tostada layered with seasoned ground meat, pickled beets, curtido, and queso fresco — nothing like the Mexican version; more composed, tangy, and colorful
Traditional Guatemalan tamales steamed in banana leaves with a softer, looser masa than their Mexican counterparts and a mild, warming filling