This Nicaraguan restaurant in Pico-Union is home to the nacatamal, a giant pork, tomato, and potato-filled tamale that comes so neatly wrapped in boiled banana leaves that it wouldn’t be out of place underneath a Christmas tree. Let us rephrase that - we’d be completely fine if one ended up under ours, because the combination of the spicy pork and pop of salty acidity from the green olives makes this one our favorite versions in town.
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