The tamale, once a staple on Mexican restaurant menus in the U.S., is becoming less common. While tacos, burritos, and enchiladas remain popular, diners might have to search for tamales. According to Technomic’s Ignite Menu data, tamale offerings dropped by 7.8% on menus between 2021 and 2026.
One significant reason is the labor-intensive process involved in making tamales, which challenges restaurants aiming to keep costs low. Robert Mahon, director of operations at Mahon Hospitality Group, oversees Amor Loco and Toro Loco in New York City. Neither restaurant serves tamales, citing labor costs as a primary reason.
Tamale production involves considerable work for a dish expected to be affordable.
At Taquería Picoso in Alexandria, Virginia, executive chef Elio Gomez maintains tamales on his menu. He notes the process extends over three days, starting with sourcing corn from Mexico. The restaurant undertakes an overnight nixtamalization process, grinding corn into masa. This masa requires mixing with fat, broth, and salt, followed by aeration to achieve the desired consistency before assembly.
Training personnel to replicate the recipe takes time. Gomez shared that mastering the feel of masa and wrapping techniques is essential to avoid drying out during cooking. Despite the effort, tamales don’t match the demand for tacos.
“No, definitely it’s not the same demand as a taco, for example,” according to Gomez.
Price is another factor affecting tamale popularity. Although Gomez charges $6 per tamale, keeping in mind the labor involved, customers often recall cheaper versions.
Tamales aren’t vanishing entirely from the culinary scene. In Mexico City, Gomez remembers tamales as a common breakfast from street vendors. In the U.S., they are seen more as special occasion foods.
For newcomers to tamales, Gomez describes them as fluffy, rich, and comforting, akin to receiving a hug through food.
Peter Burke, a lifestyle editor at Fox News Digital, covers diverse lifestyle topics, focusing notably on food and drink.