Tamales at Fonda La Catrina

Divine tamales are a hot commodity at Fonda La Catrina

By Seattle Mag September 24, 2014

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Whether the sun is casting warmth over the city or the clouds have rolled in, there is constant comfort in tamales. One of my favorite versions—and one of my favorite places to eat them—can be found at Georgetown’s Fonda La Catrina. It’s a gluten-free masa tamale ($4) filled with a melty, Mexican cheese similar to Monterey Jack and green chiles and topped with black beans, white onion, cream, queso fresco and cilantro. Opt for the salsa verde for an extra $1 and request the tomatillo salsa for an extra level of spice. The secret to these tamales is how the dough is mixed and worked; it has to be the perfect texture before it is plunged into cold water to moisten the otherwise dry masa, and then spread into a corn husk and steamed. The cooked cheese adds spongy, tangy notes to the already divine tamale—a hot commodity even when the temperature is not. Lunch and dinner Tue.–Sat., brunch Sat.–Sun. Georgetown, 5905 Airport Way S; 206.767.2787; fondalacatrina.com

 

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