Eating or making tamales is more than just a meal — it’s a tradition that unites families and communities across Latin America.
But in recent years, this cherished custom has become more and more expensive. Neighborhood News Reporter, Naidy Escobar, looked into how the cost of tamales has gone up over the years and how local businesses are managing to keep this tradition alive.
For nearly five decades, El Ranchero Tortilla Factory has been serving the Westside of town, providing the ingredients needed to keep this Latin cuisine alive.
This little shop is located on Carmen Street and Balboa, and the family-run factory has become a staple in the community.
Ricardo Pedrazo, the owner of the factory, recalls a time when a dozen tamales cost just $5. Now, that same dozen has nearly tripled in price.
“Right now, they are $14 a dozen,” Pedrazo said. “We try to keep it as low as possible, but it depends on the prices of the meat. It fluctuates up and down.”
While tamales themselves are getting more expensive, the cost of the core ingredients to make them—like masa (corn dough)—has also increased dramatically. Pedrazo said that just a few months ago, his regular masa cost $1.30 per pound.