Named after the sprawling ranch in the 1950s epic flick Giant, Reata is a Cowtown narrative of Texas cuisine. It skillfully merges diverse Southwestern influences with Texas staples. Tenderloin tamale with pecan mash is just one such species. It's a supple meshing of flaky masa, beef, chopped pecan and cream wrapped in a shuck. The balance is impeccable; the textures are sublime, with only a bit of spice to dislodge it from potential doldrums--a tamale for the epic set.