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In the 'Hood, How a Tamale Mecca Churns out Thousands a Day

by Hso Hkam | Sunday, December 21, 2014

Tamaleria La Doña on Compton Boulevard looks like a simple house, but every usable inch of space is dedicated to an overwhelmingly efficient (and visible) tamale assembly line, where cooks husk huge piles of corn cobs, stir ingredients in a giant vat and steam tamales - even strawberry tamales. Customers travel hours to get here, and some buy their tamales by the dozen. Read the full story by Sarah Bennett:

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