Times restaurant critic Patricia Escárcega reviews Artesano Tamaleria in the downtown L.A. Fashion District.
There is not.
Vanessa Rodriquez constructs tamales at Artesano Tamaleria. The restaurant uses a machine that quickly and more accurately dispenses the masa, which traditionally is done by hand, saving them time. Gonzalez and Ayala, both natives of Mexico, met while working for a multinational telecommunications firm in Los Angeles. Gonzalez’s background is in sales; Ayala is an engineer who trained at the Monterrey Institute of Technology, one of Latin America’s top universities.
The fast-casual restaurant, a sunlit storefront decorated minimally with arty, black-and-white photographs of corn husks, approximates the anodyne shine of a neighborhood Starbucks. Glossy white tables adorned with shiny plastic shrubbery entice customers to linger.
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