Making Cuban Tamales
When most Americans think of Tamales, they think Mexico. While those can certainly be delicious, Tamales are also a staple of Cuban cuisine and very different. The Mexican version is made with dried corn flour, typical ingredients and spices added in the assembly process and steam cooked. Our version is made with fresh ground corn seasoned with classic Cuban ingredients including Sofrito and assembled cold in semi-liquid form and then cooked bain-marie to a firm consistency.
Both processes are complicated and labor intensive, and almost never done in-house, especially the Cuban version, which is why it’s been off our menu for years. Until now.
We have been experimenting for months and have made the commitment to a 100% traditional and in-house process. We think the result speaks for itself and are confident that our customers will agree!