Tamal de Pollo
$2.50
Handmade Salvadoran tamal de pollo, wrapped in plantain leaf and steamed. Traditional recipe with soft masa, cooked chicken, and the homemade flavor learned at home.
How our tamal de pollo is made
The masa is prepared with ground corn, lard, and chicken broth. The filling is cooked chicken seasoned with vegetables and spices. Each tamal is filled, wrapped by hand in plantain leaf, and steamed for hours until the masa is firm and absorbs the aroma of the leaf.
Tamales are made in batches — usually early in the morning — and served the same day. They are not frozen or saved for next week. If you arrive late and they're sold out, check back the next day or call ahead before coming.
How to eat it
Served hot, inside its plantain leaf. Traditionally:
- Open the leaf carefully (steam inside)
- Eat the masa with a fork or spoon
- The leaf stays on the plate — it is not eaten
Many people pair it with pan francés and coffee, especially for breakfast or dinner. It also pairs well with a hot atole.
Tamal traditions in El Salvador
Tamales are special-occasion food in El Salvador. They are made most often on weekends, at celebrations, and during the December holidays. We have them every day we are open because for our Houston community, eating a tamal is eating a piece of home.
We also have tamal de cerdo (pork), tamal de elote (sweet), and pisques (bean tamales). Ask us about the variety.
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Frequently asked questions
Is the tamal in plantain leaf or corn husk?
In plantain leaf, as is the Salvadoran tradition. 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.
Ready to try it? Order online or give us a call.
