Holy cow. I eat one of Pilar's Tamales for breakfast every morning I'm at the market. But Silvia (the owner) is steaming the chicken and sweet corn tamales right here on the site, and they are even more fabulous than I've ever tasted them. Add a side of cortido, and I'm in heaven.
Silvia is sourcing a number or ingredients locally: cream, chickens, melons, cantaloupe, and corn. The melons go into a couple of her famous beverages – you really have to try it! One sip, and you’ll say, “Wow! That’s watermelon?” Apparently, the secret it to let the melon sit for a couple weeks until the pulp collapses in on itself into a puree.
I also realized I’ve been thinking of Silvia as “Pilar” in error. She explained to me today that Pilar was the refugee name her oldest aunt took when she arrived in the US. It means “pillar” in Spanish, and Pilar was, indeed, a pillar of strength for her family. So Silvia asked if she would mind if she called her business “Pilar’s Tamales,” and Tía Pilar said she would be honored.
As you can tell, I only kinda liked my tamale. 
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