Tamales

Pork tamales are available every day. All other varieties are a special order. We require 2 hours advance notice (for cooking time) and a half dozen minimum for special orders. Please call us at (510) 444-9954 to place your order! Please note: prices do not include 8.75% CA sales tax. If you're not going to eat the tamales right away, ask for refrigerated or frozen tamales!

Pork tamales
$1.79 each
$20.59 a dozen

Chicken tamales*
Chicken, vegetables, and olives surrounded by corn dough and wrapped in a corn husk.
$22.59 a dozen
*also available on Thursdays for $1.89 each.

Veggie tamales
Mixed vegetables, Monterey Jack cheese and chile relleno sauce.
$17.59 a dozen

Green chile and cheese tamales
Mild green chile with Monterey jack cheese.
$17.59 a dozen

Sweet tamales*
$14.59 a dozen
*also available on Saturdays, $3.75 for a package of 3 tamales

Cooking or Reheating Instructions for Tamales
(Raw or Pre-cooked)

Depending on quantity of tamales use a pot, stock pot or Dutch oven with a tight fitting lid. You will also need a steamer rack, metal colander or aluminum pie plate with holes poked through. You may also use a rice cooker with a steamer rack.

Fill pot with one or two inches of water and insert steamer rack. If using colander or pie plate invert (upside-down) before placing in pot. Keep folded end of husk under so that it rests against the side of the tamale with a seam. Place tamales against each other like dominos that have fallen over. Place pot on high flame uncovered until water is at a roaring boil. Place a tight fitting lid on pot and reduce flame to simmer (low).

Steam refrigerated tamales for approx. 60 minutes. Frozen tamales (raw OR pre-cooked) need to be steamed approx. 90 minutes. Check to make sure water does not dry out and add more if necessary. The tamales are cooked when the husk separates from the masa (dough) and are no longer sticky. If reheating pre-cooked tamales make sure they are heated through to the center.