Sueño Latino Restaurant

St. Louis Magazine's tamale guide calls the Honduran influenced tamale at this Cherokee Street dining room excellent, and describes a masa wrapper creamier than most and almost custard-like. That texture is the reason to come. George Mahe's guide opens by noting that tamales vary in shape, texture and contents from country to country across Mexico and Central America, and this is the entry on his list that shows it. Order the tamale first and build the rest of the table around it.

Picks from St. Louis Magazine and Sauce Magazine