Handmade tamales
in Squamish.
Masa, a filling, a corn husk and steam. That is a tamale, and we make ours by hand in Squamish the way this family made them in Puebla.
What goes into a tamale
The masa is ground nixtamalized corn. We spread it on a totomoxtle, the dried corn husk that gives this business its name, put the filling in the middle and fold the husk shut. The tamales then stand in the steamer until the masa sets and pulls cleanly away from the husk.
To eat one, unwrap it. The husk is the wrapper, not the food. Most people eat a tamale with their hands at the truck; a fork works at a table.
Six fillings on the board
Pork in salsa verde, pork in salsa roja, chicken mole, chicken in salsa roja, chorizo with refried beans, and poblano peppers with cheese. Every one is on the menu with its price, and you can order them there for pickup.
Where to buy tamales in Squamish
The truck is at 37915 Cleveland Ave, on the corner of Cleveland and Pemberton in downtown Squamish, open Thursday & Friday 11 am–4 pm.
If you would rather order ahead, order tamales online and collect them at the truck.