What Is a Tamale? Chicken Tamales at Tacos LA Mordialloc

For many Australians, the first time they see a tamale, they are not quite sure what to expect.

It arrives wrapped in a corn husk. Inside is a soft, steamed corn dough with a filling hidden through the centre. It does not have the crunch of a taco, the shape of a burrito or the familiar texture of bread.

Then they taste it.

At Tacos LA in Mordialloc, customers who have never heard of tamales are discovering Angel Farias’s chicken tamales rojos - and they are quickly becoming one of the most talked-about foods on the menu.

Soft, savoury and completely different from most Mexican food commonly found in Australia, Angel’s tamales combine seasoned corn masa with tender chicken and a rich red salsa. They are naturally gluten-free, full of contrasting textures and connected to one of the oldest culinary traditions in the Americas.

What Is a Tamale?

A tamale is a traditional food made from masa, a dough prepared from corn.

The masa is spread onto a corn husk or, in some regions, a banana leaf. A filling is placed inside before the parcel is folded and cooked with steam.

The wrapper is not normally eaten. Its job is to hold the tamale together while it cooks, retain moisture and help produce its distinctive texture.

Once unwrapped, the finished tamale is soft, warm and comforting, with the corn dough surrounding or layered alongside its filling.

Tamales can be savoury or sweet. Depending on the country, region and family recipe, they may contain:

• Chicken

• Pork or beef

• Red or green salsa

• Beans

• Cheese and chillies

• Vegetables

• Mole

• Fruit or other sweet fillings
  

The Smithsonian describes the tamal as an ancestral Mesoamerican dish of Indigenous origin, generally made from steamed corn dough, wrapped in corn husks or banana leaves and filled with meat, vegetables or fruit.

What Are Chicken Tamales Rojos?

Tamales rojos de pollo are tamales filled with chicken and a red chilli-based salsa.

“Rojo” means red in Spanish. In this context, the name refers to the red salsa used to season the chicken and give the filling its rich colour and flavour.

Angel’s version combines:

• Soft corn masa

• Tender seasoned chicken

• Red salsa

• The aroma of the corn husk

• A gentle steamed texture that holds everything together
  

The result is unlike a taco or enchilada.

The masa is soft but substantial. The chicken brings tenderness, while the red salsa adds depth, warmth and moisture. The outside can feel slightly firmer where it has rested against the husk, creating a subtle contrast with the softer centre.

That combination of flavours and textures is one of the reasons Australians who have never tried tamales before are so surprised by them.

They are familiar enough to feel comforting, but different enough to feel like an entirely new food experience.

Are Tamales Gluten-Free?

Traditional tamales are made with corn masa rather than wheat flour.

Angel’s chicken tamales rojos are made as a gluten-free dish, making them an exciting option for customers looking for something beyond the usual gluten-free choices.

The corn-based dough gives tamales their unique flavour and texture without needing a wheat-based bread, pastry or tortilla.

Customers with coeliac disease or serious allergies should always speak with the Tacos LA team about their individual requirements and current kitchen procedures before ordering.

An Ancient Mesoamerican Cooking Tradition

Tamales are much more than another item of Mexican street food.

Their story reaches back into the Indigenous cultures of Mesoamerica, long before the modern borders of Mexico and Central America existed.

Corn was domesticated from teosinte thousands of years ago and became fundamental to the development of Mesoamerican agriculture, food and civilisation. Mexico’s National Institute of Anthropology and History estimates that the domestication of corn began approximately 9,000 to 10,000 years ago.

Evidence from Classic Maya culture also shows that tamales were being prepared and served centuries ago. Researchers have identified Maya vessels featuring the glyph waah, associated with tamales and maize-based food.

Tamales became an enduring way to transform corn into a filling, portable and versatile meal. Over generations, different Indigenous communities developed their own sizes, shapes, wrappers, fillings and preparation methods.

Today, tamales remain closely connected to family gatherings, celebrations, religious occasions and community life throughout Mexico and other parts of Latin America. Making a large quantity together is often called a tamalada - a social gathering centred around preparing and assembling tamales.

Is Angel’s Chicken Recipe an Ancient Recipe?

The most accurate answer is that Angel’s tamales are made using an ancient culinary method that has continued to evolve over generations.

The foundational elements - the corn masa, natural wrapper and steam-cooking technique - come from the food traditions of Indigenous Mesoamerica.

Chicken was introduced to the region after European contact, so chicken tamales are not an unchanged pre-Hispanic recipe. Instead, they demonstrate how a deeply rooted Indigenous food tradition continued to develop as new ingredients became part of Mexican cooking.

Angel’s chicken and red salsa tamales carry that tradition forward.

They combine an ancient method of preparing corn with the flavours and family cooking culture of later Mexican generations.

Tamal, Tamale or Tamales: What Is the Correct Word?

You may see this food described as a tamal, tamale or tamales.

They are related terms, but they are not used in exactly the same way.

Tamal

Tamal is the standard Spanish singular.

You would say:

One tamal.

The Spanish word comes from the Nahuatl word tamalli, reflecting the dish’s Indigenous Mesoamerican origins.

Tamales

Tamales is the Spanish plural.

You would say:

Two tamales. A plate of tamales. Angel is making tamales.

It is pronounced approximately:

tah-MAH-less

The final sound is closer to “less” than the English word “lays.”

Tamale

Tamale is the common English singular, particularly in the United States and other English-speaking communities.

English speakers encountered the Spanish plural tamales and gradually formed the singular word tamale. That is why both of the following are commonly heard:

One tamal. One tamale.

In Spanish, tamal is the traditional singular and tamales is the plural. In English, tamale and tamales are widely accepted .

At Tacos LA, you might hear Angel and the team use any of these forms depending on whether the conversation is in Spanish, English or a little of both.

Is It “Tamales Rojos” or “Tamales Rojas”?

The grammatically correct Spanish phrase is:

Tamales rojos

That is because tamal is a masculine noun, so the adjective rojo becomes the masculine plural rojos.

However, when referring specifically to the sauce, you would say:

Salsa roja

Salsa is feminine, so roja is used instead.

Angel’s dish could therefore be described as:

Tamales rojos de polloRed chicken tamales

Or:

Tamales de pollo en salsa rojaChicken tamales in red salsa

Both descriptions refer to tamales featuring chicken and a red sauce.

Why Haven’t More Australians Tried Tamales?

Australian diners have become increasingly familiar with tacos, burritos, nachos and quesadillas, but tamales are still relatively unknown.

Part of the reason may be that they do not immediately resemble the Mexican food many Australians have encountered.

They are not grilled in front of you, covered in melted cheese or served inside a flour tortilla. They are steamed slowly and arrive in a humble corn husk.

They also require considerable preparation.

The filling must be cooked and seasoned. The masa must have the right consistency. The husks must be prepared. Each tamal is assembled and folded individually before the entire batch is steamed.

That process makes tamales a labour-intensive food - but it is also what makes them special.

Mexican-Australian cooks have described the challenge of introducing tamales to diners who initially expected more familiar Tex-Mex dishes. Once people experience properly prepared tamales, however, they often begin to understand how central the dish is to Mexican food culture.

That is exactly what is beginning to happen at Tacos LA.

Australians Are Discovering a Completely New Texture

One of the most common reactions to Angel’s tamales is surprise.

The texture is difficult to compare to familiar Australian foods. It is soft without being wet, substantial without being heavy and tender without having the texture of bread or cake.

The steamed masa absorbs flavour from the filling while retaining the natural sweetness and earthiness of corn.

As the husk is opened, it releases warmth and aroma before revealing the tamal inside. It is a food that encourages you to slow down, unwrap it and discover what has been cooked within it.

For people who grew up with tamales, that experience can bring back memories of family, celebrations and home.

For Australians tasting one for the first time, it can feel like discovering an entire category of food they did not know existed.

A Family Tradition Made by Chef Angel Farias

Chef Angel Farias grew up near Los Angeles in a Mexican family, surrounded by the Mexican and Californian food traditions that now influence Tacos LA.

Tamales belong to that story.

They are not a novelty created simply to look different on a menu. They represent the type of food that takes time, knowledge and care to prepare properly.

Every batch requires multiple stages of work. The chicken and salsa must be prepared, the masa mixed to the correct texture, and each tamal wrapped by hand before steaming.

For Angel, making tamales is about continuing a food tradition and introducing it to a community that may never have experienced it before.

Try Chicken Tamales Rojos in Mordialloc

You do not need to understand thousands of years of history before eating your first tamal.

You only need to unwrap the corn husk and take a bite.

But knowing where tamales come from makes the experience even more meaningful.

Angel’s chicken tamales rojos bring together ancient corn-cooking traditions, generations of Mexican food culture and the flavours of his own family and Los Angeles upbringing.

They are gluten-free, deeply comforting and unlike almost anything else most Australians have tried.

And once people discover them, they tend to understand why tamales have endured for generations.

Visit Tacos LA

Tacos LA Address: 1/9 Kareela Street, Mordialloc, Victoria Chef and owner: Angel Farias Speciality: Los Angeles-inspired Mexican food

Chicken tamales rojos are prepared in batches and may not be available every day. Follow Tacos LA on social media for current opening hours, menu announcements and tamale availability.

Frequently Asked Questions About Tamales

What is a tamale?

A tamale is a steamed parcel of corn masa containing a savoury or sweet filling. It is traditionally wrapped in a corn husk or banana leaf while cooking.

Do you eat the corn husk?

No. Open the husk and eat the tamal inside. The husk is used as a natural cooking wrapper and should be discarded.

Are chicken tamales gluten-free?

Angel’s chicken tamales are made as a gluten-free dish using corn masa rather than wheat flour. Customers with coeliac disease or serious allergies should confirm current preparation and cross-contact procedures with the team.

What do chicken tamales taste like?

Chicken tamales combine the mild, earthy flavour of corn masa with tender chicken and a seasoned sauce. Angel’s tamales rojos use a rich red salsa for additional flavour, colour and moisture.

Are tamales spicy?

Not necessarily. Red salsa may contain chillies, but the level of heat depends on the recipe. Mexican chilli sauces can provide depth and flavour without always being extremely hot.

What is the difference between a tamal and a tamale?

Tamal is the traditional Spanish singular, while tamales is the plural. Tamale is a widely used English singular form.

How do you pronounce tamales?

A helpful approximation is tah-MAH-less.

Where can I try tamales in Melbourne?

Angel Farias makes chicken tamales rojos at Tacos LA, located at 1/9 Kareela Street, Mordialloc, in Melbourne’s south-east. Availability can vary because they are prepared by hand in batches.