For years, local fans of leaf-wrapped corn flour treats had to suffer through chokingly dry, flavorless, and, most crucially, soulless tamales. And though the selection of Mexican-style (corn husk) tamales has been steadily improving, the emergence of Central American-style tamales, with much moister, softer fillings wrapped in banana leaves, is what tamal-heads have been waiting for. The best are made by Rosa and her crew in Lexington Market. Simple cylinders of masa and chicken, steamed until just solid, almost gelatinous, shimmering with lard, and so tasty it's one of the very few things that hot sauce does not, or rather cannot, improve. Two bucks a pop!