Whether you like tamales filled with carne, puerco, pollo or frijol, this map will help you get your hands on them throughout Chicago.

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There are many ways to keep warm in a merciless Chicago winter, but the best may be this Mexican delicacy that’s there for you through the ups and downs in temperature — and breakfast, lunch and dinner.

From the moment the hot water melts the manteca into the masa, until they’re ready to eat right out of the olla, tamales of any variety are steaming with flavor and sure to warm you up.

Whether you like tamales filled with carne, puerco, pollo or frijol (or eat them with spicy salsa or ketchup), this map will help you get your hands on them at restaurants throughout Chicago.

PRO TIP — When reheating cold tamales in the microwave, put them in a plastic bag to keep the moisture in so the masa won’t dry out. The plastic bag should be open, not closed.

(Click here if you have trouble seeing the map.)