Though Tamales Alberto was established in its current location in Historic Filipinotown in 1997, their tremendous tamales date back to the 1960s, when Alberto Meija was selling them as a street vendor and then later out of the back of a local bakery. The tamales themselves are still made from an old family recipe and are dense-yet-juicy blocks of perfection. Our favorite is probably the cheese and jalapeno, but both the chicken in salsa verde and pork with red sauce are must-orders as well. Vegan and vegetarian options are also available.
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