Tamale Boy

es are born with one of the most ancient processes of enhancing the maiz (corn), Nixtamalization, the process of the grain soaked and cooked in an alkaline solution, typically in limewater (the mineral, not the fruit), then hulled. This technique not only makes it easier to ground the maiz, but also enhances the nutritional value, flavor and aroma. This first step is crucial to make not just tamales, but tortillas, corn chips, hominy and mucho mas! Tamales are steamed or boiled in a leaf wrapper, cornhusks typically used in the north and banana leaf in the southern regions such as Oaxaca, which are famous for their Mole Negro filling. Tamale Boy

Few countries have such an extensive variety of tamales as Mexico, where they are considered one of the most beloved traditional foods, that is eaten for breakfast, lunch or dinner, and usually with Atole or Champurrado, a sweet maize-based beverage that is also of indigenous origin. Almost every region and state in the country has its own kind of tamale, and now we are making our own savory and sweet, as well as traditional and contemporary flavor tamales here in the Pacific Northwest! Perfect for any occasion, Tamale Boy is your source for delicious and authentic tamales!