First, welcome to Cuzama. This place is as off the grid as it gets for touristy Mexico.
Before I explain why you should come here, let me try to navigate you here. It's harder than I expected since nothing has an address. Even in major cities, often a business is located on 1st between A and B.
Cuzama is harder because it's smaller. The streets don't even have names. If you've made it this far, you likely already know Cuzama is known for it's cenotes. You've seen the guys on the lomos offering you cenote access, ignore them, you're almost to the key site that has 3. You're going to turn right at the church and you'll be there in 5-10m. Hard to miss.
But know you're hungry. As you're driving into Cuzama you'll see a sign for 'Nohchakan' on your right. Good news: you're close to the best tamale in the world. Get to where I set the arrow and you'll be there. To give you some basic instructions, as you're coming into tow you're going to pass your third lomo and you'll see a street on your left. The business is on your left, past that street. It's supposedly the only 2 story building nearby. Worst case, ask for Don~a Nellvi. She's the cook.
Now to explain the tamale. It's unlike any tamale I've ever had. It's baked, but the crust is amazing. Really, the crust is what makes it the best tamale ever. I know you're going to cringe when I say this, but look beyond the immediate analogy into what could be: it's like a gourmet hot pocket. To illustrate my point, imagine a chef preparing an amazing, maiz crust for a hot pocket. This would be it. Crispy. Flavorful.
It's not all about the crust though. The inside was chicken, tomatoes and habanero. It was served with a mild tomato salsa, also delicious. It was amazing. We picked them up as a snack but ended up eating them as a meal. Good luck finding the place. Sometimes you'll find a raggedy sign outs front by the 'calle principal' that says tamales. read more
