“Since I was little, it’s been tamales. My mom would make them and I would help her by putting the masa on the corn husk. Part of the process was soaking the corn husks, putting the masa on them, cooking the meat, applying the meat and steaming them, so it literally would take up to two days to make a huge batch of tamales. They were delicious. Since my mom has passed, we buy them. Now I go to Riverside to get the best tamales. It’s our family tradition, we have them every year for Christmas Eve.”