For years, this Scottsdale restaurant has been a favorite for ordering holiday tamales. Los Sombreros makes a dozen flavors including spicy pork, pineapple-raisin, green corn, Gualajillo beef, chicken tomatillo, smoked chicken, rajas and cheese, chorizo blackbean, beef with jack cheese, chipotle pork, canela cinnamon, and chocolate. A dozen is $35 for one flavor, two flavors, or a variety pack of four flavors. Orders must be placed three days in advance until Thanksgiving, after which you will need to order five days ahead of time. Call the tamale hotline 480-865-8232 to place an order.
Molly's Tamales in Glendale offers a wide variety of flavors, ranging from the signature cactus tamale (nopal tamal) to the more unique spicy salmon option to other flavors like pork, spicy beef, and Southwestern chicken. Tamales sell for $36 per dozen, except for the salmon tamales, which are $44 per dozen. Orders should be placed a week in advance by calling 623-937-1060 or emailing [email protected]
This Goodyear restaurant keeps it simple with just two tamale options: beef or green corn. A dozen will run you $29.95, while a half dozen is $19.99. They request 24-hours notice for pickup orders, though they usually have frozen tamales available to pick-up anytime.
This family-owned and -operated local restaurant chain has a half-dozen locations around the Valley. Order red beef or green corn tamales for $24 per dozen, but be sure to place your pick-up order at least a day in advance.
El Bravo serves up green corn, chicken green corn, shredded beef, and spinach tamales for $32 a single-flavor-dozen or $36 for a mixed dozen. They usually only ask for an hour notice for orders of a dozen or more, but during the holidays, it is best to get your order in at least a few days in advance.
Order authentic pork, beef, chicken, cheese, or sweet pineapple tamales for $18 a dozen at this aptly named restaurant in Tolleson. Call ahead to order a dozen or more, and be sure to leave extra time during the holidays, as they tend to sell out fast.
Lauren Saria, Lauren Cusimano, and Felicia Campbell contributed to this post.