La Espiga De Oro knows what to do with an ear of corn. They make everything from scratch, a rarity at Mexican places in the Mission. To make their eye-rollingly delicious tamales, they soak corn overnight with lime (not the fruit), dry it, grind it in their molino, add oil and spices, wrap it in husks and fill it with deliciousness. No maseca, no preservatives and nothing processed. They just turn an ear of gold (their name in Spanish) into a plate of awesome.
Don’t just come for their tamales though. No less an authority than Burritoeater.com ranks La Espiga de Oro as the best burrito in the Mission, and the best tortillas in the city. Their pupusas are oozy and fantastic. They have elotes (hot, corn-based drinks) to warm you up and aguas frescas to cool you down.
America has figured out ways to turn corn and its derivatives into bad things like childhood obesity, dependence on foreign oil, soil degradation and water pollution. La Espiga De Oro turns it into good things, like natural, handmade-from-scratch Mexican food. I consider the scales even.
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