Tis the season for tamales. Then again, there’s never a bad time for tamales—here are the best spots to get some in LA.

Why: The restaurant serves flavorful, homey fare that tastes like it was made by a Mexican grandmother (even if it wasn’t).

I was fresh off Mississippi's Hot Tamale Trail, tired and hungry and looking for a place to fill my stomach and lay my head.

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The dough is made from masa harina, aka corn masa, combined with pork lard or vegetable shorting and stock. Rick Bayless’s basic tamal dough is a good recipe to get you started. Assemble the tamales.

Eating bugs is still very taboo in Western culture, but insects actually provide a lot of health benefits ... once you can ...