Many Mexican restaurants like to throw around the word “authentic”. The Tamale Place doesn’t say ‘authentic’, we just do ‘authentic’. We boil bags of white corn with a trace of lime and let cool. This is known as the process of nixtamalization. We then wash and grind the corn which produces fresh masa (corn dough). This was the original way of making tamales in Mexico hundreds of years ago and it is the way that we do it today. This is all natural and uses no preservatives. With the fresh masa, we make our hand-made tamales, tortillas for tacos, and fresh tortilla chips. The Tamale Place prides itself on all natural food – all the time.
We appreciate advance orders as we cannot guarantee availability of all tamales everyday.
This is a fairly new location. The parking lot is ample, with a wheelchair ramp onto the sidewalk. The front door is easily accessible and wide.
The floor is slightly textured, but almost smooth. Tables are spaced nicely to move around. They get a lot of take-out visitors at lunch, so it may be crowded at times, but the staff is quick. Ordering is done at a counter, and menus display prominently on the wall, so viewing should not be an issue for anyone.
The restrooms are large and properly equipped, according to ADA requirements. They are located behind a partition near the middle of the restaurant. Access is easy.
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