"A single tamale is large enough to be a very nice meal. Here's one in which the moist corn masa is veined with massive amounts of cheese and vivid roasted jalapenos. A variety of condiments, from tame to torturous, are shown alongside."
Michael Stern
"Green corn tamales are made with sweet corn masa moist with juice straight off the cob, cheese, and freshly-roasted chilies from the Mesilla Valley in New Mexico. They are such fine and opulent pieces of food that one is tempted to call them artisan tamales, but they are too inexpensive and too much a part of life in the Old Pueblo to have an elitist name."
Michael Stern
"This photo was just too good to resist. I assumed that the 'B Vegan'-plated Smart Car belonged to proprietor Todd Martin or one of his staff, given the fact that the Tucson Tamale Company menu does include several vegetarian as well as vegan options. But no, according to Todd, it just happened to be parked in front of the shop the day we visited."
Michael Stern
"Inspired by the Sonoran hot dog so popular from street carts in Tucson, the 'dogmale' is filled with bites of all-beef frank, bacon, cheese, beans and salsa. Delicious!"
Michael Stern
"Hot stuff: the JoJo tamale is jalapeno-spiked masa enveloping chipotle beef."
Michael Stern
"Todd Martin loves the tamale's versatility. Here is his 'Little Italy' variation, featuring spicy sausage, pepper and cheese."
Michael Stern
"A vegan tamale made with yam masa and sweet plantains."
Michael Stern
