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Tamal de Pollo

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$2.50 regular price

The Salvadoran tamal de pollo is made by hand in Houston: soft corn masa prepared with chicken broth, filled with stewed chicken, and wrapped in plantain leaf before steaming for hours. It is served hot the same day it is made — perfect with coffee or alongside a desayuno típico.

Frequently asked questions

Is the tamal in plantain leaf or corn husk?

In plantain leaf, as is the Salvadoran tradition. Each tamal is filled and wrapped by hand before steaming for hours, and the leaf gives it a distinctive aroma that the corn-husk version does not have.

How big is one tamal?

One tamal is a good size — enough for a breakfast or a light dinner on its own. Paired with pan and coffee, it is plenty for one person.

Do you have tamales every day?

Almost always. We make them in batches and sometimes they sell out before close, especially on weekends. If you are coming late and want to make sure you get one, call ahead to set yours aside.

Can I reheat them?

Yes. The best way is to steam it inside its leaf for a few minutes, or microwave it wrapped in a damp towel for 60-90 seconds. Do not reheat in a skillet — they lose their texture.

Do you have other tamal varieties?

Yes. In addition to tamal de pollo, we have tamal de cerdo (pork), tamal de elote (sweet, great for dessert or breakfast), and pisques (bean tamales). Ask us which ones are available that day.