Tamales Face Decline on U.S. Menus Due to Labor Challenges

Fox News reports that tamales, once common in Mexican restaurants in the U.S., are becoming rare menu items. Where they were once grouped with tacos and burritos, tamales are now harder to find. According to Technomic’s Ignite Menu data, tamale entrees have decreased by 7.8% over five years, from 2021 to 2026.

This decline stems from a basic restaurant consideration: creating tamales is labor-intensive, yet diners expect them to be inexpensive.

Robert Mahon, director of operations for Mahon Hospitality Group, oversees Amor Loco and Toro Loco in New York City. Neither establishment offers tamales. Mahon is fond of tamales and his restaurants have considered them, but economic challenges exist. “Even if ingredients aren’t that costly, it’s more about the labor,” Mahon explained.

This labor intensity is evident at Taquería Picoso in Alexandria, Virginia, where chef Elio Gomez maintains tamales on his menu. Gomez’s method spans three days. His restaurant imports corn from Mexico, going through a nixtamalization process overnight. The corn is then milled into masa, while fillings and banana leaves are prepared separately. The masa is mixed with fat, broth, salt, and aerated before tamales are assembled, wrapped, and cooked.

Training staff for this is lengthy. Gomez spent months training his tamale cook. Despite having a recipe, cooks must learn the masa’s required consistency and the proper wrapping technique.

Despite this effort, tamale demand falls short of tacos. Gomez notes that tamales don’t replicate taco demand levels. Mahon also states that diners aren’t demanding tamales. “They’re not leaving our restaurants because tamales aren’t available,” he said.

Price adds to the challenge. Gomez prices his tamales at $6 each, which he views as fair given the labor involved, though some recall cheaper varieties. The increased costs contribute to reduced demand.

However, tamales aren’t vanishing entirely. Gomez recalls tamales as a staple breakfast food in Mexico City, available from street vendors. In the U.S., tamales are seen more as a special dish, linked to holidays and family events.

Gomez describes a first-time tamale experience as enjoying fluffy masa and a comforting, rich meal. “Eating a tamal feels like getting a hug,” he shared.