Breakfast tamales and a cup of Atole (Flavour changes daily).

"The Best Tamales in Colonia Roma, Mexico City" by Culinary Backstreets

“Emi started out with the traditional flavors: green salsa, mole,
rajas con queso [sliced poblano chiles with cheese], and sweet tamales
that were guava or pineapple flavored. She made guava atole and champurrado
[a chocolate-based atole] with real cacao. Now we have pork with green olives,
huitlacoche [corn smut] with goat cheese or Oaxacan cheese, spinach with
tomato and panela cheese, fig with cream cheese and nuts,” says Maria del Carmen Lopez,
current owner and tamal maker extraordinaire.

“People say, ‘Figs and cream cheese?! I don’t know…’ and I say, ‘Just try it, please.’
They are always surprised that they love it.”