Los Tamales Tacoma serves one heck of a pizzacoa, quesabirria

At dinner time on most Fridays and Saturdays, Palmera Mendoza has three chefs dedicated to preparing one dish – one filled with lean beef, slowly roasted in its own juices with herbs and spices and piled high not once but twice with mozzarella, between three layers of tortillas. . In an adjacent bowl, reserves are …

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