| Phone | +1 (503) 206-8022 |
|---|---|
| Address | 1764 NE Dekum St, Portland, OR 97211, US |
| Web Site | www.tamaleboy.com |
Work Hours
| Monday | 11:00 AM - 9:00 PM | |
|---|---|---|
| Tuesday | 11:00 AM - 9:00 PM | |
| Wednesday | 11:00 AM - 9:00 PM | Closed now |
| Thursday | 11:00 AM - 9:00 PM | |
| Friday | 11:00 AM - 9:00 PM | |
| Saturday | 9:00 AM - 9:00 PM | |
| Sunday | 9:00 AM - 8:00 PM |
Location
About the Business
Tamale or tamal derives from the word tamalli, from the Nauhatl language spoken by our ancestors the Aztecs, meaning wrapped food. Tamales date back to as early as 8000 BCE, and were eaten not only by the Aztec, but Maya, and even Inca civilizations as well as the Olmeca and Tolteca before them. They were used as portable food to support their armies, hunters and travelers.
Established in 2012.
Business Name
Tamale Boy
Specialties
Few countries have such an extensive variety of tamales as Mexico, where they are considered one of the most beloved traditional foods, that is eaten for breakfast, lunch or dinner, and usually with Atole or Champurrado, a sweet maize-based beverage that is also of indigenous origin. Almost every region and state in the country has its own kind of tamale, and now we are making our own savory and sweet as well as traditional and contemporary flavor tamales up here in the Northwest made with many local, sustainable, and organic ingredients. Perfect for any occasion, Tamale Boy is your source for good and sustainable tamales!
Amenities
Offers Delivery, Offers Takeout, No Reservations, Vegan Options, Accepts Credit Cards, Accepts Android Pay, Accepts Apple Pay, Accepts Cryptocurrency, Outdoor Seating, Casual, Moderate Noise, Offers Catering, Good for Groups, Good For Kids, Good for Lunch, Dinner, Street Parking, Free Wi-Fi, Full Bar, Wheelchair Accessible, Gender-neutral restrooms, Latinx-owned, Heated Outdoor Seating, Covered Outdoor Seating, No Waiter Service, No TV, Bike Parking
Business Owner
Jaime S. (Business Owner)
Soltero's lifetime cultural journey coincides with his culinary aspirations. Setting his sights on the transformation of future menus and ventures, he is shifting away from Tex-Mex characteristics like chips and salsa, burritos and chimichangas, toward the use of ingredients indigenous to Mexico and regional plates, such as shrimp pozole from Jalisco, mixiotes from central Mexico, and moles from Oaxaca. "We're taking steps to point people in a new direction, to realize the depth of Mexican culinary art. The presentation and atmosphere, the many recipes - it is here, and we invite everyone to explore it with us, with joy."
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