Ken, Alfredo, and Elvis Rosales have been wrapping tamales by hand since 2005. Corn masa pressed around spiced chicken or pork, folded into a corn husk, then steamed to order. It's the Oaxacan way, and it's why regulars in Rideau Park, Edmonton, AB call ahead to ask if they're available that day. Authentic tamales in Edmonton are hard to find. The 3 Amigos keeps them in rotation because they take real time.
What makes tamales in Edmonton hard to find
Tamales are a traditional Mexican dish with roots in pre-Hispanic Mesoamerica. They've made their way across North America, but in Edmonton, you're more likely to find frozen ones in a grocery store than handmade tamales at a restaurant.
Frozen tamales reheat dry. The masa cracks. The corn husk sticks. Walk into most Mexican restaurants and the tamale question is answered before you ask: not here, or maybe from a package. The texture tells you everything. Handmade, steamed-to-order tamales feel completely different in your mouth.
Authentic Oaxaca-style tamales are made to order. That takes skill. The corn masa has to be light, or you end up with a brick that nobody wants to eat. Too loose, and it falls apart during steaming. The filling needs flavor without overpowering the delicate masa flavor. The wrapping itself is an art form: you fold the husk just right so the tamale steams evenly and the filling stays put.
Tamales are Oaxaca's answer to the question: how do you transport a hot meal in a wrapped package that's also edible? The corn husk isn't just packaging. It steams the masa from the outside, keeps it moist, and becomes part of the eating experience.
The 3 Amigos makes them the traditional way. Not shortcuts. Not freezer tricks. Ask about availability when you call, because they're made to order.
How The 3 Amigos makes their tamales: masa, husk, steam
The process starts with corn masa, a cornmeal dough mixed with lard (sometimes butter), salt, and spices. It's beaten until it's light and fluffy, which is non-negotiable. Skimp on beating and the tamale comes out dense. The 3 Amigos team does this by hand, and you taste the difference.
That corn husk gets soaked in warm water first so it's pliable enough to fold without tearing. Once soft, you spread a thin layer of masa onto the husk, leaving room on the edges so you can seal it. Next comes the filling. Either spiced chicken or pork, depending on what you've ordered. The husk folds around it, traps the filling inside, then into the steamer it goes.
Steaming takes time, and it's the step that matters most. The masa cooks through but stays tender because the corn husk holds the moisture in. That husk isn't wasted packaging. It infuses the whole tamale with subtle corn flavor. When you unwrap it, you smell the steam and corn together. That's how you know it was made today, not months ago.
The Rosales family brings Oaxacan technique to Edmonton. It shows in the texture. It shows in the taste.
Spiced Chicken vs. Pork: which filling to order first
The Tamales come with your choice of spiced chicken or pork. Both are worth trying, but they hit differently.
Spiced Chicken: Leaner. The spices come through clearer. You taste cumin, chiles, maybe a hint of cinnamon. The chicken is shredded fine, so it distributes evenly through the tamale. Pairs well if you're the type who wants the filling to flavor the whole thing without heaviness.
Pork: Richer. Pork holds more fat, so the filling feels luxurious against the light masa. The spices coat your mouth. If you like depth and don't mind the extra richness, go pork.
First time? Start with chicken. It lets you taste the technique without competing flavors. Second order? Pork.
Other scratch-made Oaxacan dishes worth trying
You're calling to order tamales? While you're on the phone, add a couple other things. The Enchiladas Clásicas are corn tortillas wrapped around roasted pulled chicken with your choice of rojo salsa, verde, or chocolate mole. If you go rojo (mild), you're getting the pure chile flavor. Verde is spicy. Mole is the sleeper pick. It's chocolate and spice, takes people by surprise.
Then there's the Amigo Plato. It's a sampler: empanada, taco dorado, tostada, gordita, chicken tinga taco, plus guacamole, crema, pico, beans, and rice. $29. It's what you order when you want to taste five different things without committing to five separate orders.
And if you're coming in person, try the Al Pastor tacos. Marinated spiced pork, charred on the trompo, shaved into soft corn tortillas. It's another Oaxacan classic that's been on the menu since 2005.
Order Tamales OnlineWhere to find us and how to order
The 3 Amigos is at 4035 106 Street, Edmonton, AB T6J 2M3, in the heart of Rideau Park, Edmonton, AB. If you're in Rideau Park, Southgate, Edmonton, AB or Steinhauer, Edmonton, AB, we're your closest Mexican restaurant. We also deliver across south Edmonton to neighborhoods like Westbrook Estates, Blue Quill, Empire Park, and Lendrum Place. Call to ask if we deliver to your neighborhood. Check out our full menu for everything from starters to desserts, or contact us if you have questions about allergies or special orders.
- Monday: 11:00 am – 9:00 pm
- Tuesday–Thursday: 4:00 pm – 8:00 pm
- Friday–Saturday: 11:00 am – 10:00 pm
- Sunday: Closed
Call (780) 490-6394 to order tamales and ask about availability. You can also order online for pickup or delivery.
Frequently Asked Questions
What are tamales made of?
Tamales are made of corn masa (cornmeal dough) mixed with lard or butter, seasoned, then spread on a corn husk. The husk is filled with shredded meat (chicken or pork), folded closed, and steamed until the masa is cooked and tender. The corn husk is a wrapper — you peel it away before eating. Traditional Oaxaca tamales use just corn masa and meat, no extra fillings.
What's the difference between The 3 Amigos tamales and grocery store tamales?
The 3 Amigos hand-wraps and steams every order. Grocery store tamales sit in a package. Hand-wrapped tamales have tender masa and meat that tastes like it spent time in spice. The corn husk holds moisture, keeps the steamed masa light. Mass-produced tamales are reheated, dried out. You can taste the difference immediately.
How far in advance do I need to order?
Tamales are made to order at The 3 Amigos. Call (780) 490-6394 to ask about availability and place your order. We're open Monday 11:00 am – 9:00 pm, Tuesday–Thursday 4:00 pm – 8:00 pm, Friday–Saturday 11:00 am – 10:00 pm. Closed Sundays.