Traditional tamales with a twist
Salsas, jams and honeys have unique flavors, natural ingredients
STERLING – Mark Earl has a pretty simple rule about his culinary creations: “Anything I cook has to taste good.”
That’s one reason he loads up his tamales with meats, a higher ration of carne than masa.
“In my opinion, that’s how it has to be made,” Earl said. “It tastes better.”
If you have any technical difficulties, either with your username and password or with the payment options, please contact us by e-mail at email@example.com