Yolanda's Tamales Factory

"Call ahead at 916-256-7342 for small and large orders of tamales, tacos, and chile colorado burritos. Curbside pickup available." - Illyanna Maisonet

"Take Yolanda’s Tamales, a small Mexican restaurant and tamale factory tucked on a side street between a cluster of industrial businesses. It’s a true family operation run by Yolanda Vega, her son Andres Yanez, and his wife Sandra. They’re not blind to the challenges many of their colleagues are currently facing. “These are very scary times in the world,” Sandra Yanez says. “We feel the pressure.” At Yolanda’s, however, not much has changed since the coronavirus shutdown. Business is still good. Yanez chalks up the restaurant’s success to the fact they have a loyal customer base, affordable daily food specials, the support of the community, and an ability to promote via social media. They’ve even been a lot busier than usual on Tuesdays, when their tacos are $1, and Thursdays, when their tamales are $2. The only thing that’s suffered is the sense of interpersonal connection. “We definitely miss our customers eating and talking in the dining room,” Yanez says." - Illyanna Maisonet

"Open as a tamaleria since the 1990s, last year Yolanda’s decided to convert a portion of its factory space into a family-run restaurant: Yolanda Vega and her son Andres Yanez work the line while Andres’ wife Sandra operates the register, and their young son runs around the shop. The tamale masa here is soft and buttery, whipped until fairies float towards the heavens. Try the chile verde; the crispy shrimp tacos; and, during special times of year, the magical mole estilo Michoacán that’s used for tortas ahogadas and, in a special twist, to cover tamales." - Illyanna Maisonet

"Open as a tamaleria since the 1990s, last year Yolanda’s decided to convert a portion of its factory space into a family-run restaurant: Yolanda Vega and her son Andres Yanez work the line while Andres’ wife Sandra operates the register, and their young son runs around the shop. The tamale masa here is soft and buttery, whipped until fairies float towards the heavens. Try the chile verde; the crispy shrimp tacos; and, during special times of year, the magical mole estilo Michoacán that’s used for tortas ahogadas and, in a special twist, to cover tamales." - Illyanna Maisonet