Located in Pilsen, Dia De Los Tamales is a purveyor of Revolutionary Tamales from the mind of chef Keith Carlson.
Photos by matthew garza
A tamale (rendered into English from tamales, the plural of the Spanish: tamal [taˈmal], from Nahuatl: tamalli /taˈmalːi/) is a traditional Mesoamerican dish made of masa (a starchy dough, usually corn-based), which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.
Tamales originated in Mesoamerica as early as 8000 to 5000 BC. Aztec and Maya civilizations, as well as the Olmecaand Tolteca before them, used tamales as portable food, often to support their armies, but also for hunters and travelers. Tamale use in the Inca Empire had been reported long before the Spanish visited the New World
- involving or causing a complete or dramatic change.
- constituting or bringing about a major or fundamental change <a revolutionary new product>
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