In North Texas, tamales are more than a holiday treat — they’re part of the region’s Tex‑Mex food heritage and reflect how Mexican and Texas barbecue traditions interweave. Unlike strictly regional Mexican tamales, the local style often embraces smoky, beef-forward, and inventive fillings alongside the classic pork and chicken, and you can find them in everything from neighborhood kitchens to specialty restaurants and tamale makers.
Tamales in this part of Texas are typically masa wrapped in corn husks and steamed, with a texture that’s moist and tender. In Dallas, you’ll encounter a range of fillings that reflect local tastes: traditional pork tamales seasoned with chile, chicken verde, jalapeño and cream cheese, and even smoked beef or brisket, showing how barbecue culture has found its way into the tamale world. At spots like Becerra’s Tex‑Mex Tamales & Salsas, you’ll see offerings such as smoked beef BBQ tamales, traditional brisket tamales, Gulf Coast shrimp and crab tamales, and veggie tamales featuring squash and corn alongside classic pork — all steamed fresh to order and sold by the half‑dozen or dozen.
One of the most distinctive places in Dallas for tamales is AG Texican, the restaurant from Abel Gonzales Jr., the chef also known as “Fried Jesus” from his years of winning Big Tex Choice Awards at the State Fair of Texas. Gonzales has a long history of creative cooking, and at AG Texican he brings that sensibility to Tex‑Mex and smoked meats. On the menu you’ll find “Original Smoked Tamales”, available with fillings such as smoked brisket, smoked pork, or chicken, often served with sides like Mexican rice or bacon‑beer beans. The smoked brisket tamales are a standout expression of Dallas’ barbecue influence on Tex‑Mex tamales: the brisket’s deep, smoky flavor works beautifully with the soft, fragrant masa, and it’s a version you won’t see in many traditional Mexican restaurants.
Beyond dedicated tamale vendors and AG Texican, the Dallas area supports a lively tamale culture that includes spots like Tamalería Nuevo León in Richardson, Dallas Tamales Cafe, and Luna’s Tortillas, where pre‑made tamales and fresh masa are staples. Locals and food enthusiasts also talk about smaller neighborhood sources — from bakeries to market stalls — where tamales are made fresh and sold by the dozen, and where pork jalapeño or beef versions disappear early in the day.
Honestly, if you can find a great tamale roadside, or in a dive bar very late at night, you will have scored the holy grail.
What makes tamales in Dallas special is this blend of authentic preparation and local creativity. You can enjoy straightforward pork and chicken tamales that evoke traditional recipes, but you can also find barbecue‑inspired brisket tamales that reflect the area’s love for smoked meats. Whether you’re grabbing a half‑dozen to go, ordering them as part of a larger Tex‑Mex meal, or seeking out tamales at neighborhood makers, these steamed delights showcase both the roots and the evolution of Tex‑Mex food in North Texas.
