Eating a tamal is not just a meal; it’s an experience that begins long before the first bite. Nowadays, much of the preparation is simplified for us, as we can easily find finely ground corn flour in any grocery store. The traditional process, known as “nixtamalización,” transforms corn into “nixtamal,” the dough used to make tamales. This ancient technique was developed over a thousand years ago by indigenous peoples in Mexico and South America.

Over the years, tamales have evolved, reflecting the diverse culinary traditions of different Mexican regions. I, for example, was born in the northern Mexican state of Coahuila and raised in Albuquerque, New Mexico. In my household, making tamales was a cherished winter tradition, especially during special occasions like Christmas Eve and New Year’s Eve.

The tamale experience truly begins with the preparation and culminates when you lift the pot lid. As you remove the cover, a cloud of hot steam escapes, carrying with it the tantalizing aroma of freshly cooked tamales. Enjoying those first tamales, straight from the pot, is pure heaven! That’s just the beginning of your culinary adventure.

The next morning, you can reheat the tamales on a “comal,” a flat metal grill. Let the corn husk char slightly on each side; this is how you know your tamal is ready to eat! While you can certainly reheat them in the microwave, nothing compares to the rich flavor achieved on the griddle.

*I strive to provide you with tamales as fresh out of the pot as possible! I immediately package them and place them in a cooler to retain as much heat as I can.*

My tamales are made with not too much masa and just the right amount of filling, we flavor our masa/flour with red chile and natural pork fat, same with the pork filling along with other spices known in Mexican/ Hispanic kitchens, then they are steamed until a tamal passes the “test” of rolling off of the corn husk. We also make cheese and chicken tamales. The goal is to have a flavorful bite every single time