Yes, two of them, plus double beans (mas queso por favor) no rice.
They’re on lots of menus year round here in Tucson.
I’m going with good green corn tamales.
But I have different favorites at different Mexican restaurants here.
Chilaquiles at Molinas.
A black bean and corn cheese crisp at El Cisne.
The vegetarian green corn tamales and cheese enchilada plate at La Parrilla Suiza.
Etc., etc.
Chicken mole tacos or quesabirria tacos if there’s real goat in the offing.
There are very few Mexican restaurants in my area (unsurprising, since I’m in the middle of western Europe) and the few there are, are terrible (also unsurprising). The only time I get to eat good Mexican food is when I make it (when I find tomatillos, I make a great posole verde).
But back in the US, if I saw mole on the menu, that would usually be my order.
The better “real” Mexican places around Detroit will have them on the weekends. We buy a dozen every other Friday from our favorite Mexican store as well.
I’ve made tamales, and they’re a ton of work, so I can sympathize with the people who don’t want to make them year-round. But, yeah, I’d eat ‘em at least once a week if they were available.
I go to a place called El Ranchero and get something called the Three Amigos. Grilled chicken, scallops, shrimp, green peppers, tomatoes, squash, zucchini, and mushrooms on a bed of rice with cheese dip.
I also eat plenty of tortilla chips with the signature Hampton Roads Mexican White Dipping Sauce.
Vegetarian enchiladas. With red or green chile. That’s it, I just want to fill up on enchiladas. I stuff them with beans, cheese, spinach, all that good stuff. If there’s room for dessert, how about dulce de leche ice cream?
Used to be tacos, crunchy tex-Mex style.
Lately it’s been shredded chicken enchiladas with salsa Verde. Just had some today, in fact. Delicious.
I like a good, simple arroz con pollo.
I love just about anything with a nice mole sauce.
Heheh, yeah. That’s why I said “listed”, It was a bit larger than 12", it was really an appetizer for eight or so. The place had a thing called “The Orgy”. They’d start at the top of the menu, and bring you one of each until you said stop. One night when my parents and assorted aunts and uncles ordered it was the first time I had one.You had to have eight adults to order The Orgy. My dad ordered it once when it was just our 5 person family. Combined with the chips+salsa, it was too much.
Yep, same thing here in Texas. They do vary in size, though.
Yeah, that’s why they’re seasonal. To make a proper batch is a ton of work. Once my friends had a Christmas party, and as part of showing up, you had to stuff and roll at least a few corn husks. We eventually filled the tamalera, and she steamed them. Best tamales I’ve ever had.
Back when I lived in Bozeman, there was a lady at the farmer’s markets who was primarily in the business of selling homemade salsas, but as a way of advertising the salsas, you could also buy a couple of tamales from her with the salsas on them. That was my supper pretty much every Tuesday in the summer.
Swanson enchilada tv dinner. The Committee got rid of them.
Parking lot tamale ladies are a thing here. Their tamales are excellent.
If you’re at Mariano’s, I recommend the fajitas. That’s something they do exceptionally well there.
At Emilio’s (on Retail Rd. by NW Hwy @ Skillman), the Asada de Puerco is great. Probably the best thing on the menu, other than maybe the Carne Flameada, which is also really good.
At Esparza’s in Grapevine, it’s the margaritas. The food’s not bad, but the margaritas shine.
But… in general, I’ll get the cheese enchilada, tamale, taco, refried beans and rice plate. Every place has something close to that, and it’s a good gauge for how good a Mexican place is.
Homemade tamales are amazing. That was my favorite part of the Fall Festival at my kids’ school- there were parents that would bring homemade food, and the tamales were always out of this world.
Um… 
I suppose that’s OK if you happen to live in an area that doesn’t have Mexican food. Better than tamales inna can. But still… Enchiladas are easy to make from scratch. Better to go that route. (Here, leftovers often wound up in a tortilla; turkey taquitos, or pork/beef-and-cheese/chicken enchiladas.)
In re: tamales
I used to work for a large government agency. The custodial staff were probably at least 60% Hispanic women, and about once a month after they were finished cleaning the floors and bathrooms, they’d cruise the corridors with very large ice chests filled with tamales, selling them individually and by the dozen. I’d nearly always buy a couple for lunch, and a dozen to take home. Most delicious tamales I ever had. After a few attacks on large government buildings around the country, the tamale train came to a screeching halt.
Man, for ages my only experience with the enchilada was my mom making a batch of them together in a long pan, generally 10-12 at once. The edges came out tough and terrible, and the rest of the pan was just nasty mush. I had never ordered them in a restaurant, so I didn’t understand the attraction.
When I started dating my wife, enchiladas was her favorite Tex-Mex dish, and she’d order cheese ones almost every time. Curiosity eventually got the better of me, and I talked to her about them and asked for a bite. Man, that was an eye opening experience. Same ingredients, but totally not the same dish. Now I’ll order enchiladas pretty often. When we make them at home, it’s one plate at a time.
Pollo con mole poblano.
Carnitas with a side of rice.
I’m going to throw in lunch here. When I lived in Tucson in the 90s there was a place in South Tucson called Cora’s Cafe. They had five or six soups on the menu (depending on if they had menudo, which was only on weekends). Albondigas (meatball soup) was my favorite, followed by arroz con pollo and posole. I’m sure the place is long gone…