Factory Tamal

How Tamales Are Made at One of New York City’s Favorite Puebla Tamal Shops | Eater

"A labor-intensive, fully handmade tamale operation in New York that revives the ancestral Mesoamerican technique of nixtamalization using white corn imported from Mexico. The corn soaks in a hot water-and-lime solution for seven hours to remove the hull and boost nutrition, is washed and peeled, dried for 12 hours, then ground on volcanic stone and hand-sifted for about three hours to achieve a fine, fluffy masa. That masa is slowly hand-mixed with lard, chicken broth, and salt, left to rest, then spread on rinsed corn husks, layered with a family-recreated Cholulteca mole and chicken, wrapped, and steamed. The founder set out to restore a tradition that had largely been lost in his parents’ generation, emphasizing patience, dedication, and a deep connection to memory and ancestry—cooking here is presented as both cultural preservation and a way to reconnect with family through flavor." - Terri Ciccone