Casa del Tamal began as a side hustle for Cristina Olvera, who made tamales out of her home in the evenings and delivered them fresh the next morning. Word quickly spread, and soon the whole city wanted in on these perfect little bundles of handmade masa, savory meat fillings and abuela’s love. It’s a family affair, says panelist Ali Vallarta, who admires the restaurant’s devotion to tradition as much as their signature tacos de birria, “It’s been beautiful to witness a passing of the…..