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Beloved Mexican food disappearing from restaurant menus across America
New York Post • • nation
Key Points:
- Tamale entrées in U.S. Mexican restaurants have declined by 7.8% over the past five years, partly due to the labor-intensive preparation process that makes them costly to produce despite inexpensive ingredients.
- Restaurateurs like Robert Mahon acknowledge the challenge of offering tamales, as the extensive labor required does not match current customer demand or expectations for low prices.
- Chef Elio Gomez of Taquería Picoso emphasizes the complex, multi-day preparation and training needed to make authentic tamales, which contributes to their higher cost and limited menu presence.
- Despite reduced restaurant availability, tamales remain culturally significant, often reserved for special occasions and family gatherings rather than everyday meals in the U.S.
- Gomez describes tamales as a comforting, rich dish with a fluffy masa, likening the experience of eating one to receiving a warm hug.
