A lighter, sweeter tamal featuring fresh corn kernels mixed into the masa itself, with additional cheese for richness. The corn flavor is clean and delicate, not overpowering. It's a traditional preparation that showcases the quality of their corn sourcing and the skill with which they handle the masa.
Tips from diners
The elote tamal pairs beautifully with their atole or champurrado—the corn flavors complement each other.
Huitlacoche (corn fungus) is a beloved Mexican ingredient with an earthy, slightly sweet flavor. Doña Emi combines it with fresh cheese in their light masa, creating a tamal that's savory and umami-rich. The corn mushroom is cooked until tender, and the whole preparation feels restaurant-quality despite the humble setting.
Tips from diners
If you've never had huitlacoche, try just one—it's an acquired taste but many find it becomes their favorite.
Doña Emi's rajas tamal features roasted poblano pepper strips sautéed with crema and fresh Oaxaca cheese. The handmade masa is light and tender, wrapped in a single large corn husk. The peppers are smoky and slightly spicy, balanced by the richness of the cream. It's a delicate, flavor-forward option that showcases their commitment to quality ingredients.
Tips from diners
Arrive before 9:30am—they often sell out of rajas by 10am on weekends. The fresh batches come out in waves.
The mole tamal at Doña Emi features shredded pork enveloped in their house mole sauce, all wrapped in soft masa. The sauce is complex, with layers of chiles, spices, and depth that develops over hours of cooking. Each tamal is hand-wrapped and cooked to order, ensuring the masa stays light and the filling warm.
Tips from diners
Ask which mole they used that day—they rotate between different family recipes. It makes a difference.
For the truly adventurous, Doña Emi makes tamales filled with chapulines (grasshoppers) that have been toasted to intensify their nutty, savory flavor. The grasshoppers are paired with cheese and herbs, creating a tamal that's crunchy and complex. It's a regional specialty that tests your comfort zone but rewards the brave.
Tips from diners
The chapulines tamal is best shared—order one to split. The grasshoppers are toasted until nutty, not gamey.
Established over 60 years ago by Ermilia Galván Sánchez, Tamales Doña Emi has been serving the Roma neighborhood with handmade tamales using traditional techniques. Each morning, fresh masa is prepared and wrapped by hand, resulting in huge tamales cooked in single corn husks and served steaming hot. The quality and consistency have made it a beloved destination for generations.
Arrive by 10am on weekends—they sell out of many varieties by noon. Weekday mornings are less crowded but still pick up by 10:30am.
Bring exact cash—this is a traditional spot that doesn't accept cards. Small bills are appreciated.
Three tamales will satisfy most people. The tamales are enormous and one is often enough as a side to coffee.
The roma neighborhood location is the original and most authentic. Get there early for the widest variety.
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