Tamales - Choose Your Own 12 Pack
93%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaChoose two 6-packs of these famous tamales, Green chile pork, Red Chile chicken, and sweet-corn. Perfect for a party, office lunch, or holiday snack!
Back in 1987, Chef Rick Bayless and his wife, Deann Groen Bayless, had just returned to Chicago from an extended stay in Mexico, where they had been researching their first book. They decided to open a restaurant that tasted and felt like their travels, so they hung colorful Mexican folk art on the walls, turned up the Mariachi music, and packed the menu with the foods that reminded them of their travels through Mexico. Frontera Grill was born, and it was an immediate sensation. Since then, Bayless has been nominated for a whopping 16 James Beard Awards and won seven, and Frontera Grill took the top prize, Outstanding Restaurant, in 2007. Frontera Grill remains one of the best and most legendary and influential Mexican restaurants in the country.
This package serves 6 people and includes your choice of 12 Tamales
- Each tamale measures approx. 4" and weighs approx. 2.5 oz.
- Choose to add a Mole Sampler!
- Green Pumpkin Seed Mole (12 oz.)
- Oaxacan Black Mole (12 oz.)
- Pueblan Red Mole (12 oz.)
- Choose to add on Xoco’s Bean-to-Cup Hot Chocolate Mix!
- Frontera roasts a huge burlap sacks of cacao from groves in Tabasco, Mexico. They winnow and grind them under a heavy granite wheel – all handmade, in-house in Chicago. They simply mix the best quality chocolate with the perfect amount of organic Mexican sugar. Combine with water or milk and enjoy — instructions included.
- Each Xoco Hot Chocolate Mix weighs approx. 8 oz.
Flavor Options Include
- Green Chile Pork – Corn husk tamales filled with local slow-cooked gunthorp pork shoulder, seasoned with roasted green chile and served with tangy salsa verde.
- Salsa Verde (12 oz.)
- Red Chile Chicken – Corn husk tamales filled with local slow-cooked Amish chicken, seasoned with bold red chile, and served with tangy salsa roja.
- Salsa Roja (12 oz.)
- Sweet Corn – Banana leaf tamales made from local sweet corn. served with crema, queso fresco, and salsa verde.
- Crema (6 oz.)
- Queso Fresco (6 oz.)
- Salsa Verde (6 oz.)
- Items ship with ice packs, may thaw during transit
- Upon arrival, store in the refrigerator or freezer.
- Tamales last up to 3 days in the refrigerator and up to 3 months in the freezer.
- Xoco Hot Chocolate Mix may be stored in a cool dry place.
To Serve
Steamer
- Heat in steamer for 20 minutes.
- Serve with salsa and enjoy!
Microwave
- Place tamales in a microwave-safe dish with one ounce of water, cover tightly with plastic wrap and poke a few small holes.
- Heat on high for 2-3 min until hot.
- Serve with salsa and enjoy!
Xoco Hot Chocolate Mix – Add on
- For an authentic cup, bring one cup water to a simmer.
- Add Xoco Hot Chocolate Mix and whisk until dissolved.
- For a creamier alternative, make with milk or almond milk and 1/4 to 1/3 cup Xoco Hot Chocolate Mix.
- Enjoy!
- Green Chile Pork Tamales – Corn Masa, Pork Lard, Baking Powder, Salt, Pork Shoulder, Roasted Tomatillo, Cilantro, Serrano Chile, Garlic
- Red Chile Chicken Tamales – Corn Masa, Pork Lard, Baking Powder, Salt, Chicken, Guajillo Chile, Ancho Chile, Garlic
- Sweet Corn Tamales – Corn Masa, Sweet Corn, Butter, Baking Powder, Salt
- Salsa Verde – Roasted Tomatillos, Cilantro, Serrano Chiles
- Salsa Roja – Roasted Tomatillos, Guajillo Chile, Cascabel Chile, Chipotle Chiles, Tomato, Onion, Garlic
- Queso Fresco – Milk, Lime Juice, Buttermilk, Salt
- Crema – Cultured Heavy Cream
- Xoco Hot Chocolate Mix – Trinitario Cacao (From Tabasco, Mexico), Sugar, Salt
Allergens: Dairy, Garlic
Chef Rick Bayless’ James Beard-Awarded Mexican Restaurant
Chef Rick Bayless’ James Beard-Awarded Mexican Restaurant
It was 1987. Chef Rick Bayless and his wife, Deann Groen Bayless, had just returned to Chicago from an extended stay in Mexico, where they had been researching their first book. They wanted to open a restaurant that tasted and felt like their travels, so they hung colorful Mexican folk art on the walls, turned up the Mariachi music, and packed the menu with the foods that reminded them of their travels: tangy tomatillos, rich black beans, fiery chiles. Since then, Bayless has been nominated for a whopping 16 James Beard Awards and won seven, and Frontera Grill took the top prize, Outstanding Restaurant, in 2007.
Frontera Grill is constantly evolving, adding new authentic flavors to their menus and developing new relationships with the Midwestern farmers who provide them with everything from summer squash to maple syrup to goat. But at the end of the day, no matter how inventive their techniques or local their ingredients, Frontera Grill transports diners to colorful, vibrant kitchens of Mexico, and its most iconic dishes are now shipping nationwide!
