My loyal relationship with Cinnamon Vegetarian Restaurant in Highland Park is rooted in the first encounter I had with their “chicken” tamales prepared by doña Rosa, an elder wombyn from Guatemala responsible for the delicious, smooth and fluffy texture of Cinnamon’s decolonized tamales sin manteca (without pork fat). Doña Rosa comes in to the restaurant every couple of days or so to offer her contra sazón and artisanal gift in the preparation of the banana leaf wrapped tamal filled with plant-based “chicken” and bathed in a rich salsa mole. This recipe is not a product of research and development (R&D) such as the "ethnic foods" artificially created in the laboratories of colonial food franchises and establishments.
The plant-based tamales at Cinnamon are the product of over 500 years of comida en rebeldia (food in rebellion) y un intercambio gastronomica that regenerates an epicurean rebellion from the heart of our community- the kitchen. For doña Rosa’s receta is generations old and an example of how culinary imperialism- the globalization of food, taste and disease - continues to be marginalized from las cocinas de l@s de abajo y a la izquierda- grassroots hospitality. I invite you to visit Cinnamon Vegetarian Restaurant in Highland Park, CA to experience comida en rebeldia!