A Tradition Wrapped in Cornhusks

Tamales: A Taste of Celebration, A Taste of Home

Some of my earliest memories are wrapped in the scent of masa and simmering chiles. As a child, family gatherings and celebrations in our home were never complete without the ritual of making tamales. Everyone old enough and able to spread and wrap or tie would gather in the kitchen, aprons on, laughter and the latest chisme rising above the hiss of steaming pots. There was always music, or a game on the tv in the background, but the real rhythm was in the spreading of masa, the filling of each husk, and the careful folding and tying of what would become a feast for the entire family.

It was never just about the food. It was about the hours spent together, sharing stories while our hands worked in unison. It was about anticipation, knowing that after all the effort, we’d sit down to unwrap tamales still steaming, their rich aroma filling the room. Those tamales carried with them the warmth and strength of family bonds, and the soul of Mexico itself.

At Chila’s, we bring that same tradition of love and memory to your table with our Beef Tamale. The filling is slow-roasted USA angus beef, cooked gently in our very own recipe of Mexican chiles and spices until it is tender and fragrant. Our masa is no ordinary dough. It begins with organic heirloom corn from the highlands of central Michoacán, nixtamalized and stone ground in-house, just as generations before us have done. The result is a tamale that honors both heritage and craft: rich, soulful, and deeply satisfying.

Every tamale we make carries forward the essence of those childhood feasts, family, memory, and the enduring flavors of Mexico. By sharing them with you, we invite you into that circle, to unwrap not just a tamale, but a piece of our story.

Historical Note:

Tamales have been part of Mexican celebrations for thousands of years, dating back to the ancient Maya and Aztec, who prepared them as offerings to the gods and as portable food for warriors and travelers. Over time, tamales became inseparable from holidays and family gatherings, especially Christmas and Las Posadas, when entire families come together for tamaleadas; tamale making parties that often stretch late into the night.

Every region of Mexico has its own tamal traditions. In Oaxaca, tamales are wrapped in banana leaves and filled with mole negro. In Veracruz, they may include pork or chicken with bright, tomato-based sauces. In the north, tamales are often smaller, spiced with chile colorado or filled with beef and cheese. What unites them all is their role as festive food, communal, abundant, and meant to be shared.

This is why tamales are so much more than a dish; they are a symbol of togetherness, of heritage passed hand to hand, husk by husk.

Essentials for a family tamaleada: https://amzn.to/3JB0nR5