Yesterday an El Salvadoran friend dropped off some chicken tamales that she’d spent the better part of the day making. It’s her annual New Year’s Eve tradition, and oh my lord, are we the better for it. El Salvadoran tamales are wrapped in banana leaves (versus corn husks for their Mexican counterparts), which gives an extra rich flavor. Inside, they’re stuffed with chicken and a green bean, green olive, potato and red pepper slice with a mild tomato sauce. We had them for breakfast this morning—it was that kind of a night… Feliz año Nuevo!