Owners Fernando and Jennifer Tamayo's success started out small when they began on all four wheels as a food truck. This favored box highlights the company's myriad of flavors from Green Chile Pork and Cheese to Black Bean and Cheese while seemingly living up to its name of making sure everyone is leaving with lots of happiness in their bellies. They also keep the indecisive eaters in mind by featuring a bundle called, ' Lots of Happiness in a Box', which you can find on their website to be shipped straight to your door (and eventually your stomach). They feature both vegetarian and vegan options - alongside the universally loved meat-filled staples - so they cater to all kinds of diets and eaters alike. The company is mindful of its offerings, too. In short, people taste the love they fold in and it shows. Additionally, Alton Brown, James Beard Award winner and best-selling author, named their pit stop in Arizona a must-see, telling USA Today, 'I would have spent another 20 minutes' waiting for their tamales. Not looking to deal with the occasional road rage to get a sample? Picos has your tank covered as their tamales are available nationwide on Goldbelly.ДЇor starters, the Tucson Tamale Company has been named 'The Best Tamale' by Tucson Weekly consecutively since 2009.

Cooking isn't just a personal endeavor for Richards, it's a means for letting his culinary impulses take shape. He became kitchen manager for a 400-seater restaurant in New York. By 19, he accomplished a phenomenal feat. A three-generational restaurateur, Richards has been cooking in family kitchens and throwing spices around since he was 14. The chef behind these beautiful concoctions is none other than Arnaldo Richards himself. Each dish is made with the intent to send palettes to a tourist destination of the ' seven regions of Mexico' by whisking you away with every plate. Houstonia Magazine relishes Pico's yearly holiday tradition of serving a dozen or more tamales calling Pico's a 'tamale wonderland.' The flavorful superpowers coming from this kitchen are no small matter - they're spicy, palatable, and memorable all at once. While each and every one of the dishes here is carefully crafted, the tamales stand out as being phenomenal. When tamales are made with that amount of care - you know they're worth every, crumbling bite. The New York TimesВ compared their tamales to a Beanie Baby, calling them 'hefty, but delicate enough to eat with a spoon'. So, you're probably wondering, how do their tamales sit on the tongue? Let's just say it's a memorable experience. They pride themselves on sourcing ingredients directly from Mexico while blending local products from the infamous Hunts Point Produce Market down the block (per City Tamale's website). He's since captured stomachs with exciting concoctions like the fair-inspired Fried Oreo, and even the seasonal favorite, Pumpkin Spice.Дespite its countless tamale experiments and over 30 flavors, City Tamale still sticks true to its roots. Although he started City Tamale with the traditional corn bundles he'd scarf down in Mexico, he soon branched out with flavors to excite the myriad of palettes in NYC. 'It's a taste of what it means to live here', Veliz shared with NPR about his border-defining food.

Good golly tamale