Chicago’s Best Farmers Markets: Yvolina’s Tamales & Lo Rez Brewing

Chicago’s Best Farmers Markets: Yvolina’s Tamales & Lo Rez Brewing


I love a good farmer’s market. The only that that
could make it better, if it was at a brewery. – [Male] Aww, yeah. – [Elliott] And you
guys told us on email, our app, Facebook, and Twitter that we had to check
out Yvolina’s Tamales at the Pilsen Night
Market in Lo-Rez Brewery. I’m gonna do the drinking. Lauren is gonna do the cooking, then we’re both gonna meet
back up and enjoy our spoils. – So with the night market it’s a great
opportunity to come out and check out all the vendors. They are all neighborhood
vendors from Pilsen. And pair it with
some great beer. – So we’re at Lo-Rez Brewery which is the Pilsen Night Market where you can grab yourself
some insane tamales from – – Yvolina’s Tamales. – That’s the say to sell ’em. Tell us a little about
your incredible tamales. – Yes, the tamales were I learned to make when I
was a child with my mother. We make vegan,
vegetarian and meat. And now I have 54
different kinds of tamales. – [Elliott] 54 different
kinds of tamales. – [Male] Wow. – You are clearly the
expert in tamales. I am something of an
enthusiastic beer drinker so seeing as we’re
here at Lo-Rez Brewing, I’m gonna go inside and find
the perfect beer pairing for your tamales. So why don’t you go back and maybe cook some
up with Lauren. She’s great at making tamales. – Okay. – I’m good at the beer thing. – All right guys, you know
there’s no dragging Elliot away from the beer, so I’m stepping in right
now with Marcelina. She’s given me the biggest
hair net known to man and we’re getting ready to
make some tamales right now. – Yes. – So Marcelina, what’s the
first step that we have to do. – You prepare the masa and you
put in the ingredients, okay? – We spice the masa with
garlic powder, add in olive oil, and it’s time to
get my hands dirty. Am I doing it right? – Yes, yes. I make it sometimes 10
masas in 10 minutes. 10 minutes? In that case, maybe Marcelina
should just finish this up. With our masa ready, we load up a banana leaf
with kale, fresh peppers and homemade mole. – [Marcelina] This
is your tamale. – This is my tamale? Did I do an okay job? Yeah, Good job. – I love a good veggie, but we all know Elliot
is all about the meat, so how about you cook up
one of those chicken tamales and I’m gonna go meet Elliot
back at the farmers market. – Yes. – OK, thanks Marcelina. – Hey Lauren. – Oh hey. – Welcome back by the way. – I’ve been in the
kitchen slaving away making all these tamales for
you while you were, what? Drinking beer? – Well now while you were
hand gesturing and mocking me, I was about to introduce
our guest Kevin from Lo-Rez. – OK, I’m dying to dig
into these tamales, but Kevin can you
tell us a little bit about what we are
pairing with them? You’re drinking Skinny 8’s,
which is a dry hops saison and Elliot has the Position Zero which is an American pale ale. All of them should go good
with the various flavors that we have in the tamales. – [Elliott] Kevin
shines with his beer. I want to see what you’ve
shined with your tamales. – Are you guys ready for this? The masa or me,
is the best part. I’m just gonna say it…
it’s nice and moist, It’s really good. – [Kevin] The chicken
filling is great. It has a nice zing to it. Very spicy. – [Elliott] It’s
a warm Pilsen hug. That’s what it is to me. – [Lauren] And this right
here is the icing on the top. – Here’s to tamales. Here’s to Lo-Rez. Here’s to the night
market at Pilsen. Here’s to us guys diggin in. – [All] Cheers. – [Kevin] Thanks for coming out.

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