About Our Tamales
Simmered in culture and stuffed with flavor, tamales offer something for everyone. Paul Sandoval proprietor and patriarch of the family owned and operated business started making Tamales in 1974. Today consumers are seeking good Mexican food because making great Mexican food is no accident.
At Tamales by La Casita, care is taken in every step for each and every recipe. While Tamales are the tradition at the restaurant, we also make all of our recipes from fresh ingredients made fresh each and every day.
Tamale making is both an art and a Science. Paul Sandoval, a Colorado state senator in the 70’s and 80’s is the proprietor with his wife Paula and his three nephews, Feliz, Julio and Paul. The family owned and operated business has turned Tamale-making into the mainstay of the restaurant.
At Tamales by La Casita, tamales are handmade first thing every morning. There’re filled with masa and the Sandoval family’s secret proprietary fillings. Tamales are corn husks or banana leaves stuffed with masa and a meat or vegetarian chile mixture; they’re then folded and steamed. Tamales date from pre-Columbian Mexico, and because of the importance of corn to the culture, Tamales have long been served for important occasions.
At Christmas, families often gather in the kitchen to make tamales for fun and camaraderie. At the restaurant over 12,000 Tamales are made daily, steaming them in custom designed steamers. However, during the week of Christmas we sell tamales for both the restaurant and our wholesale business where customers and holiday goers line up three deep to enjoy our original recipes.