The Culture of Food and Drink

Home / Cooking  / Holiday Tamales: A Mail-Order Review

Holiday Tamales: A Mail-Order Review


Tamales steaming. Credit: Tina Caputo

Contrary to what we see depicted on television, Americans’ holiday food traditions aren’t always, well, traditional. As a first-generation Italian-American, I grew up thinking that everyone ate lasagna along with their Thanksgiving turkey and passed around a giant bowl of whole fruit and fennel before dessert.

In my husband’s half-Mexican family, it wouldn’t be Christmas dinner without tamales. This took some getting used to when we first began spending holidays with his parents in Texas. Tamales? What kind of food is that to serve on Christmas Day?

It didn’t take me long to get over that attitude. I mean, have you ever tasted homemade tamales? Just the thought of those corn-husk-wrapped parcels of masa and slow-cooked, chili-spiced meat sets my mouth to watering.

I soon began craving Christmas tamales even in years when we weren’t visiting Texas. To get my fix I invited friends, Mexican and otherwise, to join in tamale-making assembly lines at our house, or latched onto their families’ holiday tamale-fests. If I couldn’t find the time and extra hands to make them myself (the process is hugely labor-intensive, even if you have helpers) I could always buy some from the neighborhood tamale ladies who set up shop in the church courtyard after Spanish mass.

As the 2012 Christmas holiday draws near, I can’t help thinking about the less fortunate. Delicious homemade tamales are easy enough to come by here in Northern California, where there’s a large Hispanic population, but what do people do in, say, suburban Michigan, when Dec. 25 rolls around?

There among the holiday PR pitches cluttering up my email in-box was the answer: mail-order tamales. Yes, tamalistas in Texas are standing by, ready to ship their corn-husked parcels to tamale-deprived people across the country.

That raised yet another question: Are they any good?

To find out, I put two companies to the test: the Texas Tamale Warehouse and the Texas Tamale Company.

Based in the Dallas/Fort Worth area, the Texas Tamale Warehouse has been in business for more than 20 years. The Houston-based Texas Tamale Company began in the 1980s as a home-based operation making lard- and gluten-free tamales, then grew into a street cart and eventually, a restaurant and retailer.

Although these companies offer a dizzying variety of tamales, from sweet potato to filet mignon, I based my assessments on the traditional chicken, beef and pork varieties — my personal benchmarks of tamale goodness.

First impressions

Tamales from both companies arrived frozen (or semi-frozen), sealed in plastic and packed in Styrofoam coolers. But that’s pretty much where the visual similarities ended. The tamales from the Texas Tamale Warehouse (TTW) were plump and moist inside their vacuum-sealed bags, while the ones from the Texas Tamale Company (TTC) were skinnier —  around the circumference of a roll of quarters  —  and their husks were almost dry. This made me wonder whether the meat inside the TTC husks would be equally devoid of moisture.

Mail-order tamales for dinner.

Mail-order tamales for dinner. Credit: Tina Caputo

I followed the cooking instructions and steamed the tamales, standing them upright in the pot so the fillings wouldn’t leak out, for about 15 minutes. By the time they were hot and steamy, the formerly dry-husked TTC tamales more closely resembled the TTW tamales.

Texas Tamale Company

TTC sent me two varieties of tamale: chicken and beef. The beef filling was well-seasoned, with mild, smoky spice and a nice beefy flavor. The chicken filling was closer to finely ground than shredded, but it had a mild spiciness that was very appealing. It was even tastier with a little tomatillo salsa added.

Texas Tamale Warehouse

I sampled pork and chicken tamales from TTW, in both traditional and habañero versions. These tamales looked more appetizing than the TTC versions, with a thicker layer of the corn-based masa dough surrounding the fillings. The meat inside had a better texture, with larger, more discernible pieces. The standard pork and chicken tamales were mildly spiced, with good seasoning and texture. The habañero versions kicked up the spice, with a medium heat level on the chicken that added a layer of complexity to its flavor. The habañero pork version began at a medium spice level, and turned up the heat with each bite to reach a sweat-inducing crescendo.

Filling the void

While I knew it wasn’t quite fair, I couldn’t help comparing the mail-order tamales with homemade, and not surprisingly, they didn’t measure up. Although the flavor was very good on the varieties I tasted, I would have liked to see bigger pieces of shredded meat, and more flavorful masa (lard just might be the secret ingredient when it comes to tamales).

Would I order them here in California, where homemade tamales are almost literally a dime a dozen? Nope. But if I lived in Iowa or North Dakota and had a major hankering for Christmas tamales, I wouldn’t hesitate. After all, good-but-not-great tamales are still better than none.

A holiday assortment from the Texas Tamale Warehouse, including five dozen tamales, costs $59.95, plus around $20 for ground shipping. Christmas orders must be received by noon CST on Dec. 18 for ground shipping, or noon on Dec. 20 for air-shipping.

A four-dozen tamale sampler from the  Texas Tamale Company costs $74.80, which includes two-day air shipping. Order by Dec. 19 to receive the tamales in time for Christmas.

Top photo: Tamales steaming. Credit: Tina Caputo

Zester Daily contributor Tina Caputo is a wine, food and lifestyle writer based in Northern California. Her stories have also appeared in the San Francisco Chronicle, Wine Review Online, and Sonoma magazine. 

  • Ann 12·18·12

    Honeybee Market in Detroit or Carnival in Pontiac!

    (That’s what the suburban Michiganders would do) 🙂

    What a great tradition.

  • Tina Caputo 12·18·12

    Good to know– my family lives in Michigan!

  • Tina Caputo 12·18·12

    Ann, have you tried the ones from Evie’s in Detroit’s Mexican Town? My cousin John said they’re very good.

  • Margie 12·19·12

    You want to order Pedro’s Tamales out of Lubbock, TX. They’re really good.

    Where I live in Louisiana they are made by Margie Shaw, who’s Hispanic. They’re really wonderful.

    Nothing like tamales for Christmas.

  • Tina Caputo 1·17·13

    Thanks Margie!

  • Anna 12·7·13

    Hi there. Can you recommend some good places in here in LA? I’m from Texas and have trouble finding good ones in California.

  • Julia della Croce 2·11·14

    Hi Tina,

    Glad to find your article here. I’m working on a story that involves using masa haring. Are you aware of any mail order sources for masa harina produced with non GM corn? I’ve been searching and digging…

    Thanks for any suggestions.


  • Tina 2·11·14

    Hi Julia, This blog says that Bob’s Red Mill’s masa harina is non-gmo and organic, though it’s not labeled as such: You can buy it online through the Bob’s website. I hope that helps!

  • Terri Del Real 8·25·14

    Hi Tina,
    I am so glad I found your article. My husband Oscar and I have moved to South Florida from Sacramento, Ca. My husband is first generation Mexican and with that goes the holiday Tamale tradition as well. Tamales were not for Christmas in our house, they were at weekly staple. Fried crispy with an egg on top for breakfast is out favorite! It has been 3 years since we have had a tamale. So Flo does not offer a beefy tamale. Puerto Rico is the norm around here with a few Mexican dishes sprinkled in. I have been looking into buying tamales from both TTW & TTC. It looks like. I will go with TTW after reading your findings. Sounds like we will taste and see the pork inside the tamale! Thanks again and if you have any new finds let me know.
    Terri Del Real

  • Tina 8·28·14

    Hi Terry,
    I hope the TTW tamales satisfy your cravings!

  • peggy 10·30·14

    Hello! i’m from san antonio but live in the bay area now. i wish i could say good tamales are a dime a dozen here. I find CA tamales TOO HUGE and mostly masa. like they are trying to be burritos, which admittedly CA does well. can you suggest a way to find “texas” style tamales, which are much, much, smaller than what i typically find here? ONCE around holiday time i found a lady in a parking lot of a walgreens and she sold tamales like that. i wish i’d gotten her number ;). but never since then.

  • Tina 10·30·14

    Hi Peggy,
    I know what you mean about masa overkill! I think the secret is finding someone like your lady in the Walgreens parking lot, a true Mexicana who is making them at home! We are fortunate to have “regulars” who sell them outside the church by our house.

  • Theresa 11·12·14

    Good writing. Thanks for the review. A local market just started carrying Texas Tamales and I wanted to know how they are. My days of buying tamales out of the back of someone car are over.. There are a couple of places here that have excellent tamales but are too far away for a last minute run.
    I do live in California and I think New Mexico has the best tamales bar none. I do not have a source for them and California tamales are very good.
    For those of you without access look to see if there is any sizeable population of Mexican Immigrants within 50 miles.
    Look for the Roman Catholic Diocese and see what churches have Spanish language masses. Call the church and ask if anyone makes tamales. Freeze a bunch.

  • Cathy F 11·6·16

    The Texas Lonestar Tamales in Fort Worth, Tx. is our local favorite, but I agree with Theresa. We travel to Santa Fe, NM a great deal and the tamales there are amazing. The New Mexico tradition of green chiles takes the tamale to a whole new level.

    Cathy Feemster

  • Frank Archerme 2·13·17

    I really appreciate the insight here in this post and confident it’s going to be helpful to me and many others.Thank you