Behind The Scenes

It is true that creating homemade tamales is a very labor intensive and long process.  For generations, tamale recipes have been handed down among families.  The making of tamales is a family event where everyone comes together to participate in the process.  The same is true at Padrino.  Our recipe has been refined over the generations.  Padrino Foods is a family owned and operated company that prides ourselves on staying true to our past while creating the best tamales for large amounts of people.  We see it as making it possible for more people to enjoy homemade tamales without the cumbersome process.  At Padrino Foods, we start the process of creating our tamales with all fresh ingredients and nothing coming from a can.  As you tour the plant, you will see fresh crates of produce.

 

 

We hand de-seed our peppers, season the meat ourselves, and even hand roll each and every tamale in fresh corn husks.

 

Taking a peek behind our USDA inspected factory doors shows you families working together at Padrino.  If you walk the plant you will find all areas of tamale making happening on site at our facility in Irving, TX.  We do not outsource or hire co-packers for our tamales.  We inspect each step to ensure that all tamales that leave our facility taste just like they do if you are making them with your family at the holidays.  Isn’t it nice to know that when you buy a package of Padrino Tamales that you are buying the best made with the best ingredients?  Enjoy!  We hope that you have a Great Day and a better tamale!

What is a Tamale? — The History

Tamale is the Spanish singular word for a packet of dough made from masa. Masa is ground corn enhanced with lime juice or calcium hydroxide to make the corn more bio-available. The masa dough is spread inside of a corn husk and filled with savory or sweet ingredients and then steamed or baked.

Tamales however humble are time consuming to make. It’s a multi-step process that goes a lot quicker with helping hands. Many families will gather in the Fall or Christmas and eat, drink, dance and enjoy one’s company, a joyous occasion enveloped in years of tradition.

The Mayans and Aztec civilization used tamales as portable food for hunters, travelers, and warriors. Beyond the practical uses tamales played a huge role in the ancient world of sacrifice and gods.

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Diane and David Luther

D Magazine — Ready To Cash In

David and Diane Luther, president and vice president, respectively, of Padrino Foods in Dallas, hope to give the Super Bowl a Tex-Mex flavor with tamales served in the suites and at concession stands.

“The tamale would be a great way to put a Texas spin at the stadium,” David Luther says. “We just really feel like this product has great potential in that venue. Tamales and nachos. What would go better?”

The 3-year-old company with 15 workers, owned by friends Diane Luther, Peggy Murray, and Renee Black, is working to get its individually vacuum-packed tamales into area sports venues, including at Cowboys Stadium.

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Padrinos Food Dave Luther Tamales

Take The Night Off From Cooking

We know you find yourself coming home from work and the last thing on your mind is what’s for dinner. No need to worry, take the night off! That’s why we created easy sealed frozen packs to-go. With Padrinos Foods, all you need is to warm up our wonderful tasting tamales for a minute or two and dinner is served. We package our product in vacuum-sealed bags for convenience, maximum freshness and extended shelf life. The bags can be placed in boiling water, re-therm units, steamers or microwaves.

“We take great pride in our tamales: how they tastes, ingredients and the way it is made and served to you. We are constantly creating new delicious combinations and offer a large range of flavor options.”

Padrinos Foods strives in keeping customers happy with great tasting tamales while always remaining in touch with our roots and committed to our values of quality, authenticity, environment, health and community.

Padrino Foods Tamales in D Magazine

D Magazine — Padrino Foods Tamales

As a native Texan, tamales are nothing new to me. While growing up, my mom would eat tamales for lunch during the summer and I was always a fan. She regularly got the kind they sell in a can at the super market, (which now, as an adult, I realize really should not even be considered real tamales). But because I have loved them from the start, I am always trying different types to see which I like best. View Full D Magazine Article