Yvolina's Tamales

Where most Chicago tamale shops reach for a corn husk, Time Out reports that Yvolina's steams every tamal in a neat cocoon of banana leaves, which leaves the masa shell moister. The fillings run from chicken with salsa verde or rojo through tofu with green tomatillo and quinoa with lentils, and many of them are free of meat and animal products. Order whichever end of that spectrum you prefer and ask for the shop's mole sauce over it, which is how Time Out says to eat them.

Picks from The Infatuation and Time Out Chicago