Tamales Retreat From US Menus as Labor Costs Bite

Tamale entrées are declining on U.S. Mexican restaurant menus—down 7.8% over five years—due to labor-intensive prep and higher costs, even as tamales hold cultural significance as a holiday or family-food item. Some eateries (like Taquería Picoso in Virginia) still offer them, but the process—nixtamalizing corn, grinding masa, assembling and steaming—can take days, making tamales comparatively costly and less in-demand than tacos.