Tamales are a season favorite in Hispanic communities, and here are a few places in...
Since 2014, the Pasadena restaurant and grocery has been preparing and selling handmade tamales. Though it has a full menu of other Mexican staples, Los Toritos is mostly known for tamales, which are prepared year-round. The holiday rush keeps owner Yolanda Rodriguez and her 10-member staff busy around the clock to fulfill orders for 10 variations of tamale — including pork, chicken, brisket, cheese, beans and jalapeno.
For the holiday season, the small bakery prepares for thousands of orders by the dozen and by Christmas Eve, El Rafa's tamale rollout is massive.El Pulgarcito De America on Richey Road in Pasadena. Here, tamales are made with chicken as the main meat ingredient and rolled in a banana leaf instead of a corn husk.Making tamales was a family rite of passage for Rosa Larios when she was growing up in El Salvador.
Each batch — which is usually around 150-250 tamales daily during the holiday season — is hand-rolled and prepared the old-fashioned way during a 10-hour process that starts with cooking the meat and potatoes and then preparing the masa , followed by liquefying and cooling stages. It’s an arduous method but worth it, said Larios’ son, Kevin, who is manager at the restaurant.
It’s a common sight if you’re driving along FM 2351 to see long lines outside the truck from November through January.
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