Time-tested, 50-year-old recipe in competition for L.A.'s top tamale.. In Short This bright little store is like a magical kitchen from a Laura Esquivel novel. Harrison Ford's autographed picture may hang by the register, but the real star here is the tamale. Made from a family recipe since 1956, they're cooked in the juices of each meat ("caldo"), instead of steamed. Red chili tamales go with beef, chicken, or pork (the most popular choice), or meatless with vegetables and olives. Greens come with pork, chicken or cheese. Sweet tamales have pineapple, raisins and coconut.