BEST TAMALES - 2007
What makes the green corn tamales at El Bravo so addicting? Is it the moist, sweet masa, or the creamy, tangy green sauce? We're not sure, but we know that every time we visit this cheerful, family-run nook, we can't resist ordering one. The menu's filled with other temptations, too like burros made with thin, homemade tortillas, and a unique, house-specialty machaca made with dried beef and eggs but we can always save room for a tamale. And now that El Bravo has a second location in Sky Harbor's Terminal 4, we're psyched that we can stuff our faces before boarding our next flight.