Few countries have such an extensive variety of tamales as Mexico, where they are considered one of the most beloved traditional foods, that is eaten for breakfast, lunch or dinner, and usually with Atole or Champurrado, a sweet maize-based beverage that is also of indigenous origin. Almost every region and state in the country has its own kind of tamale, and now we are making our own savory and sweet as well as traditional and contemporary flavor tamales up here in the Northwest made with local, sustainable, and organic ingredients.