Tamales Madre

Blog

Tamales Madre

By Eduardo | @eduardoplaschinski

Walking along Liverpool street in Mexico City’s Colonia Juárez, I stumbled upon a tiny, beautiful space filled with natural wood, large containers with different kinds of heritage corn varieties displayed, and hard-working people hand-making tamales on a large workspace with stools for customers to sit and enjoy the action.

Regina and José are the founders of Tamales Madre. Friends and cousins that are on a mission to find the best corn varieties in Mexico. Heritage corn, free from genetic modification, pesticides, chemicals and toxins. Tamales Madre works with different heritage corn producers that deliver corn varieties that are rich in flavor, texture and color. 

Both Regina and José were convinced that the tamal scene in Mexico City wasn’t represented correctly. Mexicans perceive tamales as street food, far from something delicate or looked after, and the cousins teamed up to change that. 

Tamales Madre

After lots of test runs and analyzing recipes and methods used in traditional Mexican kitchens, Regina and José realized animal fat wasn’t a necessary ingredient in the preparation.

The tamales here are prepared with vegetable shortening, as opposed to traditional tamales that are made with lard. This means lighter on the stomach, healthier and leaving the corn as the protagonist in the batter – opposed to dominating the flavor of the heritage corn. 

The decadent tamales range from savory to sweet. Black beans and hoja santa, mole and plantain or cacao with pinole custard. Each month there’s a new tamal available on the menu, a special that focuses on representing a certain region’s techniques and flavors. 

Tamales Madre

Tamales Madre is a deep dive into culture, tradition and knowing the origin of the ingredients that are used to prepare the tamales that you’ll crave each time you walk by.

Tamales Madre, Calle Liverpool 44a, Juárez, 06600 Ciudad de México

20 comments on “Tamales Madre

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Pati, thank you so much for all your hard work sharing the wonderful cuisine of Mexico with the world! My husband is from
    Chiapas. Thanks to your recipe books, I have learned really well to make beans and salsa. I love to joke with people how you changed my husband’s life! 😉 We have been enjoying your show on demand from Amazon and you make everything look so easy and tasty, I’m inspired to even try my hand at tamales. I hope one day you can visit Chiapas and bring back some of the recipes from that region through your show/website. Gracias por todo!

  2. Feliz día de las Madres 💐 Gracias por sus recetas y compartirlas para todas las familias, muchas Bendiciones

  3. Feliz Día de Las Madres Pati!😀😀😀
    Me gusta la idea de reemplazar la manteca y espero poder ajustar mi manera de preparar los tamales. Este año tengo deseo de hacer una “Tamalada” juntar mi familia y pasar la receta de preparar los tamales

  4. Muchas felicidades en su dia, Pati. Gracias por su programa de TV tan agradable.
    Que Dios le bendiga.
    un fuerte abrazo

  5. Love the show, the newsletter and the blogs. Patti you rock. I also love the music theme for your show. Love the recipes too! Of course! Can you publish the lyrics to your theme song? I love it!!!!

    1. Thank you, Jeanine! The song is called “Dame” and the group that sings it is Domingo Siete, the lyrics go…
      Dame tu chocolate (give me your chocolate)
      Dame tu piloncillo (give me your unrefined sugar)
      Dame café caliente (give me hot coffee)
      Dame tu corazón (give me your heart)

      1. Four decades ago, I was fairly fluent in Spanish but I forgot/lost most of what I knew due to lack of practice. When I first discovered your TV show (which I adore) several years ago and heard the theme song, my Spanish started coming back to me. I sing along every time your show comes on the air. Thank you for re-firing my desire to speak fluent Spanish – or at least enough to get by when I visit Mexico – and a passion for Mexican food. Muchas gracias!