Tamalex Restaurant

Says critic Craig LaBan Chef-owner David Piña’s kitchen serves up excellent renditions of specialties from the Puebla region that makes up the large part of South Philly’s Mexican community, from thousands of tamales each weekend (I love the verde and rajas con queso flavors) to a dark and complex mole, hand-pressed huaraches, crispy gorditas, masa pockets stuffed with chicharrones, cemita and pambazo sandwiches, and perhaps my favorite pozole in town. Tamalex also serves Honduran specialties, and a well-built burrito whose green flour tortillas is wrapped around crispy bits of al pastor meat with rice and beans that merits an exception to my usual preference for corn tortilla specialties only.