Many Mexican restaurants like to throw around the word "authentic". The Tamale Place
doesn't say 'authentic', we just do 'authentic'. We boil bags of white corn with a trace of lime
and let cool. This is known as the process of nixtamalization. We then wash and grind the
corn which produces fresh masa (corn dough). This was the original way of making tamales in
Mexico hundreds of years ago and it is the way that we do it today. This is all natural and uses no
preservatives. With the fresh masa, we make our hand-made tamales, tortillas for tacos, and
fresh tortilla chips. The Tamale Place prides itself on all natural food - all the time.
We appreciate advance orders as we cannot guarantee availability of all tamales everyday.