Rosa's Kitchen
VerifiedThird-generation tamale maker. Everything I sell is made with love from recipes passed down through …
Pickup availableHomemade Salsa Roja
Charred Roma tomatoes, chipotle in adobo, and a little piloncillo for sweetness. I char the tomatoes directly on my comal until they're almost black, then blend everything by hand with a molcajete. It's smoky, a little sweet, and has just enough heat to make you reach for another chip. Each jar is about 12oz and keeps for two weeks in the fridge.
Pickup availableGreen Chile Tamales (Half Dozen)
Fire-roasted Hatch green chiles stuffed with creamy queso fresco. Every September when the Hatch shipment comes in, I roast a hundred pounds on the backyard grill and freeze them for the year. The masa is the same recipe as my pork tamales — hand-ground, lard-based, impossibly tender. These are lighter than the pork version, almost like a warm hug. My daughter says they're her favorite thing I make.
Pickup availablePork Tamales (Dozen)
My grandmother's recipe, three generations deep. Slow-braised pork shoulder in guajillo-ancho chile sauce, hand-spread masa on corn husks, steamed for two hours until the dough pulls away clean. I make the masa from scratch with lard rendered from a local ranch in Ramona. Every batch is 60 tamales — when they're gone, they're gone until next Saturday.
Reviews
Green Chile Tamales (Half Dozen) · 3w ago
“I'm a bread guy, not a tamale guy — or at least I wasn't until I tried these. The green chile has this smoky sweetness and the queso fresco melts into the masa. Rosa is the real deal. I traded her a sourdough for a half dozen and I got the better end of that deal.”
Pork Tamales (Dozen) · 1mo ago
“Rosa's tamales taste exactly like the ones my abuela used to make in Sinaloa. The masa is soft and the pork just falls apart. My whole family fought over the last two. Already ordered more for this Saturday.”
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