La Sandia
395 Santa Monica Place
310.393.3300
This event has passed.
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Tamale de Dulce, courtesy of Richard Sandoval Restaurants
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- When
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Feb 1–29
Daily
- Where
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- Price
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Various prices
- Links
“La Sandia, Richard Sandoval's elegant Mexican restaurant at Santa Monica Place, offers four special month-long festivals a year, each celebrating a facet of Mexican cuisine. Their latest, February's Tamale Festival, is an opportunity to sample several lesser-known, more complex varieties than the ones commonly found around town. The luxuriant Oaxacan-style Pork Tamale contains mole and masa cooked in chicken stock, while the Durango-style chili relleno tamale contains chicken and poblano chile accented with Chihuahua cheese and salsa Jalisco. Another standout, the mahi mahi tamale cooked in banana leaves, is enhanced with epazote, Serrano chile, plantains, and yellow squash. The dessert tamale, the tamale de dulce, is made of sweet corn, crema dulce, raisins, and café de hoya. Two excellent seasonal cocktails were created to enhance this menu: the Passion Fruit Mexican Mojito consisting of silver tequila, fresh passion fruit, mint, lime, and other citrus fruits; while the Fresh Pomegranate Margarita infuses tequila with fresh pomegranate and citrus. Sample these special tamales while you can, and get excited about La Sandia's Guacamole Festival in May.”
Karin E. Baker, Flavorpill
Dating back to 1200 BC, tamales have traditionally been prepared for feasts and celebrations. Mexican tradition states that on Dia de Reyes, all enjoy a special bread, containing a hidden doll. He who finds the doll hosts a Tamal Party in February. Over time, tamales have taken on regional influences, resulting in hundreds of varieties of fillings and wrappings found throughout Latin America. Inspired by this tradition and a variety of regions throughout Mexico, we are excited to introduce guests to La Sandia’s Tamal Festival, a celebration of culinary heritage designed by Chef Richard Sandoval.
