Yvolina's Tamales

Mexican in Pilsen & Near South Side

This small storefront makes more than 30 types of tamales, including many in atypical, vegetarian flavors such as quinoa and lentil, eggplant and cheese, and spinach and mushroom. The mother-daughter chefs wrap the tamales in banana leaves instead of cornhusks, and use olive oil instead of lard. Carnivores, fear not: mole-sauced chicken, pork and beef options are plentiful, too.