Pittsburgh, PATamales

La Palapa's tamales are what first put it in the spotlight, when it was a 100-square-foot stall at the old Pittsburgh Public Market introducing Pittsburghers to tamales filled with spiced pork, along with enchiladas and tacos on handmade tortillas. In 2018 it moved to a larger space on East Carson Street with room for 120 diners, a mezcal bar and a spacious patio. Order the tamales and add a chile relleno.

Order the tamales at Panaderia Jazmin, the Mexican bakery on Beverly Road where husband and wife Jazmin Hernandez and Jose Flores cook authentic, traditionally prepared family recipes. It opened in 2021 as a takeout bakery in a tiny shop and has moved into a light-filled space with a dining room, where huevos rancheros, molletes and sopa Azteca join the tamales and the cases hold conchas, churros and marranitos. In the fall, look for orange-flavored pan de muerto for Día de Muertos.

The tamal to order at Duo's is dessert: the Tamal de Cacao, a chocolate tamale with corn mousse, cajeta and pecans. Duolingo's culinary arm started this East Liberty taqueria as a takeout window, and it has grown into a full restaurant led by chef Marcella Ogrodnik, with a Mexico City inspired menu. Before the tamal, get the suadero tacos with Jubilee Hilltop Ranch brisket and salsa arbol, the crispy white fish taco and the daily agua fresca.

Alquisiras makes corn central to its Beechview kitchen, with masa dishes alongside the frozen treats that gave the shop its name. The family still prepares tamales as specials when time allows. Call or check the day’s menu before making a tamale-specific trip; while there, the house-made corn quesadillas and sopes are regular choices.