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Cantina La Martina is making 40-pound tamales this weekend

“It was around 20 pounds of masa, 10 pounds of chicken, 3 pounds of nopales, 2 pounds of onions, and 6 pounds of salsa,” chef Dionicio Jimenez says of his first zacahuil’s ingredient bill.

Chef Dionicio Jimenez preps a zacahuil, a giant tamale.
Chef Dionicio Jimenez preps a zacahuil, a giant tamale.Read moreKerri Sitrin
    by Jenn Ladd
    Published