Though tamales are a staple of Mexican cuisine, they span a range of flavors and textures depending on who makes them. The Tamale House’s owners, Tony and Magdalena Jump, hold the keys to some of the category’s finest, earning second- and third-place standings at the national Best Darn Tamale Contest in 2011. They fill their tamales’ masa shells with ingredients such as pork sautéed in a green or red sauce, pork spiced with the house’s barbecue sauce, or a vegetarian-friendly combo of cheese and jalapeños.
Though the tamales have garnered national awards, regulars know that the rest of the menu is nothing to skim over. Every morning, Grandma Jump creates a limited number of chilies rellenos that sell out like hotcakes dipped in gold. The staff also fills freshly pressed tortillas with a range of traditional meats to create items such as chorizo-and-egg tacos, carne asada burritos, and cheese enchiladas.