Norman Fierros Is in Phoenix and He's Making Tamales!

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

If you're an avowed foodie who's lived in Phoenix at least 12 years, you surely know or have heard of Norman Fierros. He started a little cafeteria-style restaurant in downtown Phoenix in the 80's called Fina Cocina, a media darling also beloved by local movers and shakes who showed up every day for his hand-made tamales, campechana, signature green chile mash (a mashed potato-stuffed poblano, ladled with green chile) and mini chocolate chimi dessert.

See also: -- El Chiltepin: Offbeat Mexican Food Mixed with Traditional Favorites

Financial problems, including a run-in with the Arizona Department of Revenue, forced Fierros to close his last Phoenix restaurant -- Norman's Arizona -- in 2001, when he left the state and returned to Los Angeles, where he'd worked as a hairdresser in a former life. But Fierros is back in Phoenix for the holidays and he's planning to sell tamales for Christmas. Here's what you need to know.

Starting out, Fierros will be making green corn tamales with help from his niece Gina Fierros. The price is $30 per dozen. In the weeks to come, he'll also start making traditional red chile tamales for Christmas. Call 602-330-3033 to place an order.

Fierros, who's visiting family, probably won't be here long -- maybe through Christmas. Until a foot injury forced him to quit working, he was the chef at a restaurant called Pan Am in the Santa Monica Airport. The name not only referenced the airlines but also the pan-Latin food Fierros was making there. People in LA had begun to take notice. He's a super-creative guy who pioneered the Modern Mexican movement. Some of us really miss him.

Follow Chow Bella on Facebook, Twitter, and Pinterest.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.