The Art of Tamale-Making: A Chicago Tradition
Tamales are a beloved Mexican dish that has gained popularity in Chicago. Consisting of corn masa and fillings, they’re made all over the city, with Santa Masa Tamaleria on the Far Northwest Side producing over 200 tamales daily.
A Legacy of Tradition
Daniel Espinoza and his wife, Joanna, missed making tamales after their pandemic pop-up, but when a storefront opened in the Belmont Heights/Dunning area, they jumped at the chance to start filling corn husks again. According to Espinoza, "Aside from missing it, it’s the legacy that continues to carry on through the teachings of our grandparents, and the foods that, honestly, we just love eating."
The Tamale-Making Process
To make tamales, Santa Masa Tamaleria uses nixtamalized corn from Sinaloa, Mexico, which is non-GMO. They whip up vegetable shortening until it’s three times its volume and scoop it onto dried corn husks that are rehydrated in hot water overnight. The fillings of choice include smothered poblano peppers, onions, and cheese, sweet versions with strawberries and salted caramel, or chicken with green tomatillo salsa or brick red guajillo. Unlike other tamalerias, pork is not an option, a conscious decision made by the Espinozas.
Other Delicious Options
In addition to tamales, Santa Masa Tamaleria offers huaraches, the size of a football, topped with beans, caramelized onions, chipotle crema, cheese, lettuce, and tomato. They also serve tacos, using the same corn masa dough for the tortillas. The Santo Taco is a must-try, with one side coated in crispy cheese, topped with pork shoulder adobada and beef barbacoa, and finished with chorizo verde.
Breakfast Bonanza
The Torta de Chilaquil is a massive breakfast sandwich, featuring beans and softened, cooked tortilla chips or chilaquiles (red or green) stacked with shredded lettuce, pickled red onion, and crema, topped with eggs. According to Espinoza, "That thing starts off your morning in Mexico. That’s that carb-heavy driven item that’s gonna keep you going until about dinnertime, and it’s pretty damn good."
Conclusion
Santa Masa Tamaleria is a true gem in the heart of Chicago, offering a taste of traditional Mexican cuisine. With its focus on consistency, quality ingredients, and a commitment to tradition, this tamaleria is a must-visit for anyone looking to experience the authentic flavors of Mexico.
Frequently Asked Questions
Q: What sets Santa Masa Tamaleria apart from other tamalerias in Chicago?
A: Santa Masa Tamaleria is one of the few tamalerias in town that doesn’t offer pork as an option, a conscious decision made by the Espinozas.
Q: What is the secret to making great tamales?
A: According to Daniel Espinoza, it’s all about consistency, using high-quality ingredients, and following traditional recipes passed down through generations.
Q: What are some must-try items on the menu?
A: The Santo Taco, the Torta de Chilaquil, and the smothered poblano peppers tamales are all highly recommended.
Q: Can I customize my tamale fillings?
A: Yes, Santa Masa Tamaleria offers a variety of fillings, including vegetarian and vegan options. Just ask your server for more information.
