Santa Masa Tamaleria Draws Tamale Fans To Far Northwest Side: ‘It Warms Your Heart’
Taking A Leap
Santa Masa’s colorful, diner-style interior is an ode to the kitchen Ruiz grew up in. She spent many hours helping her grandmother cook in Mexico City. Her grandmother would make six meals-a-day — breakfast, lunch and dinner, plus a non-spicy version of all three for Ruiz.
Ruiz became obsessed with cooking — and with the reality TV show “Cake Boss” — when she was a teenager at Fenton High School in Bensenville, she said. By her junior year, Ruiz split her time between Fenton and the Technology Center of DuPage, where she was enrolled in culinary school and specialized in pastries.
During her senior year, Ruiz entered a cooking competition and won a scholarship to the culinary arts program at Kendall College.
Tamales Made By Hand
Using her background as a pastry chef, Ruiz developed a breakfast menu that includes French toast made with caramelized bananas, pepita crumble, salted caramel and orange slices. The menu also features tacos, including one with chorizo verde made in-house with pork, chiles, spinach and herbs, huaraches and pozole and served on the weekend.
And of course, there are tamales.
Among the options, Santa Masa has a rotating tamal of the month. This month, it’s cochinita pibil — made with braised pork, wrapped in banana leaves and topped with pico de gallo and oranges — as well as a sweet tamal with marshmallow, peppermint dust and hot chocolate.
People often think of tamales as a cheap meal, Ruiz said. But Santa Masa imports all of their masa from Mexico and makes every tamal by hand.
“A good tamal, it might sound easy, but it’s very technique-driven and it takes a lot of time,” Ruiz said. “It’s a humble food, but when you eat it, it warms your heart.”
Conclusion
Santa Masa Tamaleria is a labor of love for Jhoana Ruiz and her husband, Daniel Espinoza. After years of working in fine dining and experimenting with new flavors, they decided to take a leap and open their own restaurant. With a focus on traditional Mexican cuisine and a rotating menu of tamales, Santa Masa is quickly becoming a favorite among locals and visitors alike.
FAQs
Q: What is the story behind Santa Masa Tamaleria?
A: Santa Masa Tamaleria is a labor of love for Jhoana Ruiz and her husband, Daniel Espinoza. They decided to open their own restaurant after years of working in fine dining and experimenting with new flavors.
Q: What kind of food does Santa Masa serve?
A: Santa Masa serves traditional Mexican cuisine, including tamales, tacos, huaraches, and pozole.
Q: What makes Santa Masa’s tamales special?
A: Santa Masa imports all of their masa from Mexico and makes every tamal by hand. They also offer a rotating menu of tamales, including sweet and savory options.
Q: Is Santa Masa open for breakfast?
A: Yes, Santa Masa is open for breakfast and serves a variety of breakfast dishes, including French toast and tacos.
Q: Can I order Santa Masa’s tamales online?
A: No, Santa Masa does not offer online ordering. However, they do offer take-out and delivery options.
