The all-female team in the kitchen makes a mean red and green sauce with shredded chicken, and it's a must to get a side of their homemade mole sauce to dip them in. Well-worth the drive or at least a spot on your radar next time you're at O'Hare. Yoland's Hot Tamales info Austin This specialty treat found throughout the Mississippi Delta has gone from cult-favorite to nationally renowned treasure as of late. The Delta-style hot tamale is made with cornmeal instead of masa, and usually ground beef or chicken.
It gets a special spicy blend added in, and they're cooked in a broth that also gets infused with the same spices. The only place to score these tamales is from one man: Yoland Canon. Find him set up most days except Sundays at the corner of Iowa and Laramie in the Austin neighborhood, and get a taste of a must-eat Southern treat. Maxwell Street Market vendor address and info University Village A must-get snack when visiting the market on Sundays is the Oaxacan tamales -- this is your best bet for a quick bite, as there's never a long wait.
More often than not, this style of tamale is made much larger, as well as rectangular and more flat than the average tamale many of us are used to.
Available on weekends only, these taste like the ones that made me fall in love with Mexican food -- shredded pork with red sauce is still my go-to order, though they offer a few different types. It's all about the slick masa blend here, too. I don't know what their secret is tamale genie?? When I first tried this place over a decade ago, it was the red pork tamales that brought me in -- and to this day, I still get cravings for them.
Tamales Garibay address and info Albany Park The lady behind this tamaleria is a long-time Chicago tamalera just go with it who, after earning enough money selling her specialty on the streets, moved into this corner store brick-and-mortar on Kedzie in Albany Park.
These large specimens are twice the size of your average tamale, and they're offered a few different ways -- though chicken mole reigns supreme. Los Mejores de Guerrero address and info Rogers Park The menu here features a variety of traditional offerings, including some really good pork and also A former Netflix executive will become a top official at the South Side studio home to "Chicago Fire" and other TV and film productions.
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Home Drive Working. Reddit Pocket Flipboard Email. A dozen of beef tamales ready to eat out of the aluminum wrap. File photo. Thanks for signing up! Check your inbox for a welcome email. Email required. Archer Ave. Garcia says she uses lard, but only a little bit. Blue Island Ave. These tamales pack a powerfully meaty and fatty punch.
At Tamale Hut Cafe Cermak Road in North Riverside the handsomely wrapped tamales are made with vegetable oil, yet they are astonishingly soft, allowing you to more easily appreciate the fillings.
And few places get as creative as Tamale Hut. As much as I love tamales wrapped in corn husks, my heart belongs to banana leaf-wrapped tamales, which are usually labeled as tamales Oaxaquenos on restaurant menus.
These tend to be bigger, more luscious and intensely fragrant. Sheridan Road , where the floral fragrance of the banana leaf mixes with the sweetness from the corn and the spicy notes from the mole. Tamales Lo Mejor de Guerrero N. Clark St. The masa is so tender, your fork barely meets any resistance when you dig in. The shop uses olive oil instead of lard, and often has a shocking number of vegetable fillings, including kale with mole, eggplant and spinach with mushrooms.
The prettiest tamal I encountered on my hunt was at 5 Rabanitos W. Each one is topped with some tangy crema, salty crumbled cheese and strips of charred poblano for a little heat.
Leave it to Dos Urban Cantina W. Armitage Ave. Plus, they are served with a creamy habanero crema, which keeps the heat to a moderate level, while bringing to the forefront the captivating fruitiness of the habanero chile. I could spend a year eating and still never try all the Mexican tamales in Chicago. North Ave. Kedzie Ave. They are genuinely messy and are best eaten smeared on crunchy saltines.
Outsiders might be shocked to learn that most self-respecting Chicago hot dog stands sell tamales. Instead, these fascinating creations are mass produced by one of two local companies, Supreme Tamale or Tom Tom Tamale.
Both feature a heavily spiced meat paste coated in a cylinder of cornmeal. Instead of corn husks or banana leaves, they arrive packaged in plastic or paper. Because of the cornmeal, these tamales seem to be directly related to Delta tamales.
But in an interview with Fooditor , Peter Engler, a South Side food enthusiast and former University of Chicago genetic research scientist, said the connection might not be that clear. Regardless of their origin, you can purchase Chicago tamales at hundreds of hot dog stands around the city.
Western Ave. These are much milder, though they do have a more prominent corn flavor.
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