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From Our Editors
Owners Steve and JoAnn Barker sling their spicy creations—which include 12 to 15 types of tamales and 35 varieties of house-made salsa—from their own store between Ball and Scribner, and at the Grapevine Farmer’s Market on Main Street. Served hot or frozen and prepared without gluten, Tommy’s tamales teem with fresh and creative ingredients, from pumpkin and sweet potato to spinach and cinnamon, with vegetarian options and a breakfast tamale stuffed with sausage and potato. An epic spread of mild to hot house-made salsas seize their spiciness from panoplies of different peppers, including habaneros and serranos, and part their piquant surfs for crispy tortilla chips and roving bands of piñatas.