The citrus- and garlic-marinated tilapia filet served at Tamale House East is so substantial, it requires a double corn tortilla to properly transport it from plate to mouth. (And, even at that, it’s not usually the neatest endeavor, though it’s so tasty you won’t even mind the mess.) After the fish is grilled on the plancha, it’s topped with chopped spinach and pickled purple onions, in lieu of typical slaw, plus creamy guacamole and a smokey chipotle remoulade. For added spice, fill up a cup of the mustardy salsa verde— and a Mexican iced coffee (made with horchata and soy milk) to cool the burn. If you’re lucky, you might be treated to live music while you dine, and the plant-lined outdoor patio is perfect when the sun is shining.
Tamale House East
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