Alicia's Tamales Los Mayas
Tamale shop · Hayward ·
Freshly made tamales with diverse fillings, vegan options
Freshly made tamales with diverse fillings, vegan options
"Alicia’s Tamales is well-situated in the tech lunch world, so many recent San Francisco transplants encounter the business for the first time through catering. A graduate of the La Cocina incubator program, Alicia’s is also a huge supporter of local nonprofits, and its tamales (including a vegan offering with nopales and garbanzo beans) are available at numerous grocery stores including Berkeley Bowl and Monterey Market. Alicia’s also offers pickup or delivery in San Francisco through online ordering for a half or full dozen." - Eater Staff
"Alicia’s Tamales Los Mayas’ large tamales feature familiar fillings with a twist — like chicken with carrot, zucchini, and potato. Try the vegetable tamales with nopales and garbanzo in masa that’s vegan and gluten-free, too. Alicia’s conveniently offers order pick up at her facility in Hayward or in San Francisco at La Cocina. Berkeley Bowl and Monterey Market also carry ATLM tamales." - Annelies Zijderveld
"Many recent San Francisco transplants encounter this business’ items for the first time through its catering arm — Alicia’s is well-situated in the tech lunch world, though that’s more or less done thanks to the pandemic. A graduate of the La Cocina incubator program, Alicia’s is also a huge supporter of local nonprofits and its tamales (including a vegan offering with nopale and garbanzo beans) are available at numerous outlets including Berkeley Bowl and Monterey Market. Place an order by emailing orders@aliciatamaleslosmayas.com, and Alicia’s tamales will also be available for purchase at La Cocina’s first holiday market on Saturday, December 10." - Paolo Bicchieri
"A Bay Area tamale maker that adapted operations to sell tamales into local school-district lunch programs during the pandemic, offering items intended for at-home consumption as a way to sustain production and reach institutional buyers while traditional retail and market channels have been unstable." - Brendan Seibel
"A family-run operation that grew from a food cart into a 6,000-square-foot factory in Hayward that once produced around 40,000 tamales a month for corporate and festival clients, it has been decimated by the pandemic and is scrambling — meeting with grocery outlets and pivoting to family dinners and care-package pickup or delivery to try to preserve the business that supports 24 employees and multiple families." - Eater
