Dora Gonzalez, left, and her daughter, Cynthia, get together in the family kitchen in Inglewood to make Salvadoran tamales from a family recipe passed down for generations. (Doriane Raiman / Los Angeles Times)
Salvadoran tamales are Dora’s specialty. This season, she’s received more than 100 requests from family and friends for tamales. (Doriane Raiman / Los Angeles Times)
Two steamed tamales cool in the Gonzalez home. (Doriane Raiman / Los Angeles Times)
Dora scoops masa onto a banana leaf. (Doriane Raiman / Los Angeles Times)
A spoonful of chicken tops off the masa. (Doriane Raiman / Los Angeles Times)
After a slice of potato, a few garbonzo beans and other ingredients have been added, the tamale is ready to be rolled. (Doriane Raiman / Los Angeles Times)
The tamales are wrapped in a sheet of foil. (Doriane Raiman / Los Angeles Times)
The ingredients Dora uses are lined up. (Doriane Raiman / Los Angeles Times)
Dora carefully seals a tamale. (Doriane Raiman / Los Angeles Times)
After it’s sealed, the tamale will be steamed for 1 to 2 hours. (Doriane Raiman / Los Angeles Times)
