Tamales are one of Mexico’s most humble dishes. Consisting of corn masa and fillings, they’re made all over Chicago.
Making tamales is a methodical process, and when you produce on average, more than 200 each day, like they do at Santa Masa Tamaleria on the Far Northwest Side of the city, consistency is key.
Daniel Espinoza and his wife, Joanna, missed making them after their pandemic pop-up, so when a storefront opened in the Belmont Heights/Dunning area, they jumped at the chance to start filling corn husks again…