About Raquel

Raquel started at an early age making tamales with her mother in a small town in Sonora, in the deep north of Mexico. Tamale making was passed down from generation to generation as a Christmas tradition. Families did not have much to spend on Christmas gifts, but still wanted something to be opened on Christmas day. The tied tamale was created as a delicious gift that could be made by the family and then opened and enjoyed in company of family and friends.

About Raquel's Tamales

Raquel has passed down the recipe for her distinctive tamales to her children, and we started a home-based tamale business. After four years word of mouth of the great tasting tamales got around, and business started booming.

In response to overwhelming demand, in 2006 the Garcia family opened up a storefront in San Antonio to better provide their tamales to those that have come to like them so much. Although our demand has risen, we continue to make our tamales to the same exacting standards that Raquel taught us to use. We use the best ingredients—our meats are prime roast; no mixed items are used in the fillings. We make our masa from scratch. Because of this combination of quality ingredients and a from-scratch creamy masa, our tamales can be frozen and used at a later date, tasting just as fresh as the day they were cooked.