4225 No.7th Ave., Phoenix, AZ 85013

Tamales Year Round
As a young girl growing up is San Antonio Texas, I was taught the tradition of tamale making by my grandmother Cesaria Olivan. I remember that tamales were made particularly for special occasion such as birthdays, weddings, and Christmas. I also remember that the traditional beef and pork tamales were too spicy for the younger children to enjoy. I wanted to create tamales that both the young and the old could enjoy equally. I did not want to stop there. Why not create a variety of tamales recipe that would not only be flavorful, colorful, and enjoyable, but healthier than the traditional tamale? So I did just that.
I began with my masa; I decided to use other oils other than the common lard or shortening. In doing my tamales are not only low in fats (saturated and Trans) and low in sodium, but it made my tamales moister. I was not too thrilled about making the “same old” traditional tamales, so I kicked it up a notch by creating over 18 different kinds from traditional (Beef, Pork, and Chicken) to gourmet (Wild Sockeye Salmon, 4 different kinds of Vegetarians, and Vegan tamales to the sweet Strawberry, Pineapple, and Cinnamon Raisin). I know I have created tamales that would forever change the way people perceived tamales. By the way, why not enjoy them any day of the week and anytime of the year. So now you have no excuses not to try the “Best tamales you have ever had in your life.