It takes a creative chef to turn a Tamale, or anything for that matter, into something memorable. This dish definitely hit the mark! Imagine the inside of a delicious, homemade, authentic Tamale with stoneground Masa, slowly cooked Pork shoulder, seasoned with Onions, Garlic, Cumin, and Mexican Oregano, maybe some Epazote or Cilantro. But then, don’t hide all those delicious ingredients inside the Husk.
Instead, layer the Husk, Tomatillo sauce, Masa (think of a round slice of Polenta, but with more texture than a traditional Masa since this one had bits of corn kernels added), and Pork that has been cooked a long time so it melts in your mouth (think of Confit), then garnish with some Guacamole, Queso Blanco, Micro-greens and Red Bell Pepper. This modern and elegant dish would work well for a dinner party too. The other photo here is a Crab Pozole…also delicious!
Bocanova’s Executive/Proprieter Chef Rick Hackett provides an ever-changing Pan-American menu for brunch, lunch and dinner, including many great options for Vegetarians. The restaurant is located on the waterfront at Jack London Square in Oakland, CA. I highly recommend Bocanova!
Food Outside The Box 
Thanks for visiting my blog. I like this recipe, will try it out soon. Hope you come back, I will, too!
Hi Andrea, I will be back! Happy Cinco De Mayo!