Northwest Side Tamaleria Honors Family Legacy

Santa Masa Tamaleria in Chicago’s Dunning neighborhood uses non-GMO corn from Northern Mexico to make the dough for their tamales and tortillas. Opening this restaurant was a long held dream for the chef-couple. Reset hears how owners Jhoana Ruiz and Danny Espinoza made their dream a reality, and how the threat of tariffs is impacting them. For a full archive of Reset interviews, head over to wbez.org/reset.

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