We're going behind the scenes and getting up close and personal with some of the Valley's favorite chefs, learning what it takes to make one of their best-known dishes. Welcome to The Trail.
"I don't eat tamales all year long, so when I do, I go with lard," says chef Silvana Salcido Esparza as she gets ready to start cooking.
On a cool Monday afternoon the James Beard Award-nominated chef's Barrio Cafe is empty. And in the kitchen, there's nothing except for an extensive mis en place for making a classic holiday dish.