Olmeca was initially a search around LA for tamales that provided a nurturing and comforting feeling of the flavors I grew up with back in DC. I shared them with staff members at the restaurant I worked at and their reviews were so great that I was urged to do something with it. Although it was uncertain what would happen and where it would all go, one thing was for sure: people liked the tamales and wanted more of them.

Olmeca tamales are not what you would call “traditional”. Through their each individual flavor and unique textured masa, they showcase the diverse and multicultural background of my upbringing and restaurant experience. Which is why I considered them as ancient treats in modern times. The masa is made with no pork lard and each type of tamal is catered to as their masa flavor profile is different based on its pertaining filling.

Little by little more flavors have been incorporated into the menu and began exposing them through pop-ups, events, and caterings. Three years later, four seasons in, and Olmeca has become a craving in the tamal sector. The Goal: to elevate the craftsmanship in this culinary artistry while integrating flavors from all different cultures. Striving for consistency, Olmeca will be popping up every Saturday starting at the end of October with a variety of flavors to cater to those tamal aficionados.