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Tamales are disappearing from Mexican restaurant menus across the US
Fox News • • nation
Key Points:
- Tamale entrées have declined by 7.8% on U.S. Mexican restaurant menus over the past five years, partly due to the labor-intensive preparation required despite their expectation as an inexpensive dish.
- Restaurateurs like Robert Mahon acknowledge the high labor costs involved in making tamales, which deters some from offering them, as customer demand is not as strong as for items like tacos.
- At Taquería Picoso in Virginia, executive chef Elio Gomez describes a complex, multi-day process for making tamales, including sourcing corn from Mexico and training staff extensively to perfect the dish.
- Tamales are increasingly viewed in the U.S. as special occasion or holiday foods rather than everyday fare, contrasting with their traditional role as a common breakfast street food in Mexico.
- Despite challenges in restaurant settings, tamales remain culturally significant and beloved for their comforting, rich flavor and texture.
