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The holidays are for gathering
The main event
The morning after
What's in them
Slow-cooked the traditional way, then packed so dinner takes minutes. Here's what to look for in the refrigerated aisle.
A short guide to tamale season
New to the traditions, or hosting for the first time? Start here.
A tamalada is a tamale-making party, usually held in December, where family and friends spend the day spreading masa on corn husks, filling, folding and steaming tamales by the dozen. When the tamales are already made, the gathering can be about serving them: a Holiday Tamale Bar with Del Real Foods tamales and salsas lets everyone build their own plate.
Nochebuena is Christmas Eve, December 24, the main holiday celebration in many Mexican and Latino families. It usually means a late dinner with the whole family, and tamales are a centerpiece of the table. A Nochebuena Tamale Platter of Del Real Foods tamales with red and green salsas puts dinner out in minutes.
Champurrado is a warm, thick chocolate drink made with masa (corn dough), Mexican chocolate, piloncillo and cinnamon. It is the classic cup to serve with tamales on cold December mornings and nights. Pair it with Del Real Foods Pork in Red Sauce Tamales for a holiday breakfast or late-night plate.
A guajolota, or torta de tamal, is a Mexico City street breakfast: a warm tamal tucked inside a soft bolillo roll, eaten on the go. It is a favorite way to use leftover tamales the morning after a celebration. Our version uses Del Real Foods Chicken in Green Sauce Tamales with refried beans and Fire Roasted Green Salsa.
Both have a place on the table. Green salsa, made with tomatillos and green chiles, is bright and tangy and suits cheese and chicken tamales, like Del Real Foods Cheese & Green Chili Tamales. Red salsa, made with roasted tomatoes and red chiles, is deeper and smokier and suits pork and beef tamales. Set out Del Real Foods Fire Roasted Red Salsa and Fire Roasted Green Salsa and let guests choose.