From Our Editors
Todd Martin, with the help of his wife Sherry, wakes each morning to sculpt new works of art. The thing is, people keep eating his masterpieces. The self-described "cornartist" doesn't mind, however. Ever since he left an executive position at a Fortune 500 company in 2008, Todd has spent his days hand-rolling and steaming gluten-free, organic, and non-GMO tamales for his own tasty enterprise: Tucson Tamale Company.
He's since built three locations, and inside each one you'll find a menu with dozens of tamale choices—what Todd considers his portfolio. Not just anything makes the grade, however. To find fillings for the fluffy corn base known as masa, Todd and his team look to fresh ingredients such as the chicken that fills the Sonora, which they roast themselves each morning. Meat's delivered daily for the Santa Fe's pork filling, while veggie and vegan options incorporate produce that's cut up minutes before cooking. This commitment to premium ingredients is hardly limiting. It even inspired Todd to come up with four sauces of his own, not to mention breakfast tamales like the Denver (think a Denver omelet in tamale form).