Santa Fe's Tamalewood: A Guide to Authentic Holiday Tamales
While visions of sugarplums dance in some heads, a quintessential Santa Fe Christmas scene emerges: the irresistible aroma of steam rising from a pot of freshly made tamales. No holiday gathering here is complete without these pillowy delights gracing the table, as families across town prepare for their tamalero (tamale-making party).
There’s a cast of thousands when it’s tamale time in Santa Fe.
The tamale is an ancient New Mexican tradition, with its multi-step preparation shining brightest when family and friends collaborate amid laughter. An assembly line takes shape: mixing soft masa harina (finely ground cornmeal) dough to encase flavorful fillings selected by the abuela (grandmother), who shares her time-tested recipes. (I'm especially thankful to the creator of the Tamale Dressing for Turkey from the Museum of New Mexico Foundation’s cookbook.) Mama spreads the masa on pre-soaked cornhusks, passing it to a deft tia (auntie) for filling, folding, and tying with cornhusk strips. The finished gems are portioned for freezing or steamed fresh for the eager crowd.
This year, with my family scattered across the country, I'll turn to Santa Fe's tamale experts to satisfy my holiday cravings. Care to join the adventure?
Let every Posa’s flavor audition for a part in the dining scene!
Posa’s: A Holiday Staple
Scan the prepared foods aisle at any Santa Fe grocery and you'll find Posa’s six-packs of tamales—a time-saver that steams to perfection in minutes. For an elevated experience, visit Posa’s southside Café. Choices include red chile pork, green chile chicken or cheese, and a vegan green chile option with zucchini, black beans, and corn—something for everyone.
Fat and fabulous – El Parasol writes a great script for tamale temptation.
El Parasol: Hearty Takeout Tamales
For quick bites, El Parasol’s cocinita (little kitchen) delivers oversized tamales bursting with flavor. Red pork offers generous, fiery shredded meat that infuses the tender masa with a scarlet hue, leaving a spicy linger. Green chile chicken or cheese versions pack authentic New Mexico heat—you're not in Kansas anymore!
A rich veggie filling has top billing in La Casa Sena’s tamale production!
La Casa Sena: Gourmet Tamale Elegance
Chef Patrick Gharrity elevates tamales at La Casa Sena into fine-dining stars. His mixed mushroom tamale features poblano-scented masa with fried sage butter, shallot rings, and avocado-tomatillo sauce—a dream for mushroom lovers. Pair with Crispin hard cider and calabacitas (sautéed summer squash) for pure bliss.
Having fun is part of the setting when the Santa Fe School of Cooking is in the director’s chair! (Photo Credit: Santa Fe School of Cooking)
Master Tamales at Santa Fe School of Cooking
After sampling Santa Fe's best, learn to make them at home via the Santa Fe School of Cooking's popular (often sold-out) classes. Hands-on sessions cover classics like red chile pork and innovative banana-leaf chicken tamales, ending with a feast. Their 25th anniversary cookbook offers reliable home recipes for aspiring tamaleros.
A Santa Fe holiday is a sweet affair when Señor Murphy writes the final scene with caramelos, their scene-stealing piñon-candy tamales.
Embrace Tamales in Your Santa Fe Holiday
Santa Fe's holidays blend festive sparkle with regional flavors. Feature red and green chile tamales for a memorable, standing-ovation celebration.
