Mami’s Tamales Brings Traditional Mexican Tamales to Singapore’s Dining Scene

So there you have it. My experience with tamales was done in three different ways. Give it a try. The restaurant itself had a Mexican theme in pink lights and ranchera background music. A well-stocked bar boasts an exquisite cocktail menu, mixing traditional Mexican flavours with inventive cocktails. Stay tuned as the bar will be introducing La Pasita Poblana, a timeless liqueur inspired by the historic La Pasita bar in Puebla, Mexico. This sophisticated, raisin-based liqueur is traditionally served in a caballito (tequila glass) and elegantly garnished with a cube of fresh goat cheese and a raisin on a toothpick.

There are menus for lunch and dinner, including salads and sharing plates featuring chicken and beef.

Welcome to Mami's Tamales

Welcome to Mami's Tamales, the first tamale-featured restaurant in Asia at 55 Keong Saik Road. Come and savour the vibrant flavours of Mexico, where the heart of Mexico meets the exotic flavours of Asia. This unique restaurant, spearheaded by Chef Mauricio Espinoza and Chef Maribel Colmenares, promises an exciting culinary adventure. They are both delightful people, always ready to share their passionate stories about food. I enjoyed their generous hospitality at the recent media launch.

Kickstart your experience with a welcome tequila shot with 30-30 Blanco estate-grown 100% agave premium tequila. This is bottled straight from the distillation process and is a pure, conquering flavour of tequila. It is a worthy aperitif and sets the perfect tone for the feast that awaits.

I chose another welcome drink, this time an Avocado, Coconut, and Lime Margarita. This is a new twist on the familiar margaritas I’ve seen on cocktail menus. It also comes with a mango popsicle. Eating this one is a bit tricky, but it paired well with the exotic cocktail.

Next up, the Molcajete of Guacamole is made table-side in an Asian mortar and pestle, adding a touch of theatrical flair. Chef Maribel did the honours, describing the process as she smashes together avocados, tomatoes, coriander, jalapenos, lime juice, olive oil, salt, and pepper to create a creamy, flavourful dip. Paired with in-house fried corn chips, this starter is moorish and utterly delightful.

The next courses were Chalupas Poblanas, tortillas filled with pulled chicken and topped with red and green salsa, which are messy yet finger-licking delicious, and Esquites Vasolote, caramelised sweet corn ribs with jalapeno mayo, tortilla strips, and salsa macha, make for a wonderful accompaniment. A second serving of this sweet corn salsa would not be remiss!

Now, to the Tamale experience, the real reason I am here. Of course, I had heard of tamales but had yet to actually eat one. It is a corn-based dough or masa made from nixtamalised corn (say what???), which is dried corn kernels ground with an alkaline solution, usually water and food-grade lime (calcium hydroxide). The dough is traditionally steamed in corn husks or banana leaves.

As a tamale novice, I started with the original Mexican versions. Vegetarian options like Cheese and Pepper, Mushroom Pastor and my expectations were too high for a first-timer, were on offer. For meat lovers, there were pork or chicken choices. I chose the Pork Salsa Verde, featuring pulled pork with tomatillo and jalapeno sauce. The Chicken Tinga is chicken breast is simmered in tomato and chipotle sauce. While this is what a tamale looks like and tastes like, my expectations were too high for a first-timer, and my first taste didn’t quite hit my "wow" factor. Things do get much better, though.

Mami’s Tamales also offers Asian versions. Intrigued? You should be! The Ayam Sambal Hijau and Curry Tempeh pay homage to local Malay cuisine, while Moo Ping Pork and Salmon Tom Yum honour Thai flavours. I opted for the Ayam Sambal version, which, with its spicy kick, catered more to my Asian palate than the traditional Mexican tamale. This fusion provides a delightful new twist for tamale enthusiasts. So now you have something new to savour apart from the traditional tamales.

There are separate lunch and dinner menus featuring ensalaldas (salads), molletes (open-faced sandwiches, and sharing plates featuring beef or chicken.  They also have Churros and a dark chocolate quesadilla featuring marshmallow sauce.

For dessert, Mami's Tamales serves Sweet Tamal, a sweet tamale with whipped cream and tequila caramel. This dessert, reminiscent of Nonya sugee cake, is slightly dense and sweet, a perfect end to a diverse and flavourful meal.

The restaurant exudes a Mexican theme, with pink lights and ranchera background music. A well-stocked bar boasts an exquisite cocktail menu, mixing traditional Mexican flavours with inventive cocktails. Watch for La Pasita Poblana, a timeless raisin-based liqueur, soon to be introduced. Traditionally served in a caballito (tequila glass) and garnished with a cube of fresh goat cheese and a raisin on a toothpick, this drink will surely become a crowd favourite.

Mami’s Tamales offers a unique dining experience for casual diners, couples, and adventurous eaters looking for something different. Whether you’re a tamale novice or a seasoned aficionado, there’s definitely a taste of Mexico here to tantalise your taste buds. So, gather your friends and head over for a culinary journey that spans continents and flavours.