Around this time of year, it’s common to catch the sensational whiff of chile roasting over an open fire. If you’ve lived in the Southwest long enough, you’re familiar with the scent that fills the air outside of grocery stores, certain carnicerias, and Tucson Tamale Company.
It’s chile-roasting season, folks!
Swing by Tucson Tamale’s outdoor tent at 7286 N. Oracle Rd. for Chile Roasting Saturdays on Saturday, September 23, Saturday, October 7, and Saturday, October 21 to grab freshly, fire-roasted Hatch green chile and jalapeños.
However, if you can’t make it by on one of the mentioned Saturdays, they’ll have frozen chile and jalapeños roasted from the previous weekend for sale inside the shop. Tucson Tamale will have mild, medium, and hot options — a one-pound bag of roasted chile for $4 or a two-pound bag of fresh chiles for $4.
Hey, and while you’re at it, grab a dozen four-inch Sonoran Heritage wheat tortillas or some chile rellenos when paying a visit to the shop at the corner of Oracle and Ina Road. “Layer some freshly roasted chiles over a warmed tortilla, sprinkle some cheese on top, and enjoy a quick smokey snack,” added Bri Mazzola of Tucson Tamale.
Tucson Tamale Company is located at 7286 N. Oracle Rd. For more information, visit tucsontamale.com. Tucson Tamale Company is also a Tucson Foodie Restaurant Partner.
Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
