Garibay Tamales: NOW OPEN!

For the annual fundraiser at my daughter's school, I handle the concessions. An easy item to sell is tamales. I was very unhappy with our vendor last year -= her product was good, but she planned poorly for the volume and delivered raw product.

Anyway, running errands around the 'hood, I spied the Coming Soon sign, and a live Tamale Cart up front. After a few illegal driving moves, I was chatting with the owner's daughter and then the owner. (They were expecting the inspector last week.)

Their Tamales are $20/dozen - $1.75 a piece. They are generously sized, top notch masa and deliciously seasoned.

I ordered 3 dozen queso jalapeno and 4 dozen pollo rojo - they were both a hit. I sampled a pork one when at the store, it was also delicious - pork was moist and unctuous.

I ordered a few days ahead - order was on time - she even lined my cooler in foil. I HIGHLY recommend!

Garibay Tamales
3859 N Kedzie
Chicago, IL 60618

I've visited that cart several times - always great tamales. There is also a cart just south on Kedize that is usually there on the weekends selling barbacoa tacos.

The tamales can sometimes being a tiny bit undercooked in the middle, but letting them sit in their plastic bag for a little while longer usually tightens everything up.

That strip of Kedize is one of the best strips of food around, with Semiramis, Salaam, San Juanito, Noon-o-Kabab, Sanabel bakery, the tamale cart, and the barbacoa cart just within a couple blocks.

Say more about this barbacoa cart!

I don't think its open yet. I live a few blocks away and although i did notice the tamele cart outside the store over the weekend, the store itself is still closed.

wahpahh wrote:Say more about this barbacoa cart!

Honestly, I can't remember almost anything about it. I know they are right on Kedzie, maybe one or two streets south of the CTA train crossing. They set up right on the corner of Kedzie and a small side street that I think has a parking lot on the corner.

I don't recall any signage or anything and the guys spoke little english. I had enough spanish to order what I wanted, but after attemtping to make some small talk with me, they quickly realized I was not even close to fluent

I think the tacos ran $1.75 each - though I could be wrong. I don't think they even have a sign with pricing, because I remember thinking to myself "I wonder how much these tacos are going to be..." as I was ordering.

They just have a big pot of barbacoa and then have a line of several different salsas, onions, cilantro, and pickled veggies. Simple and satisfying.

I don't know if they travel or stay in just that one spot, though I've seen them a couple different times.

I'll try to keep an eye out and get more info!

Tried this place a couple times last week. Gotta say this is my new favorite neighborhood place in the area, not that there's much competition. You walk in and you feel like you are walking into someone's kitchen, not a restaurant. The lady who runs/owns the place has obviously been cooking for a very long time and takes pride in it. Very nice lady who was happy to show me examples of the stuff on the limited menu. I had 2 tamales, one red and one green the first trip. She had already sold out of the jalepeno and cheese kind. I'm no tamale expert, but I really liked them, especially the green.

Went back the next night and had the taco dinner with two chorizo and one steak. both were delicious. The green salsa was one of the best I've ever had.

She showed me the enchilada plate and it looked great as well.

Her helper was walking around offering up free glasses of watermelon water to those of us that were there. I didn't have any, but regretted it as soon as I walked out.

All in all, this place is legit, the owner is very nice and clearly has a lot of experience. I'm very happy to welcome them to the neighborhood.

General tamale care question: at a large potluck at our home last night someone brought a bunch of chicken tamales (possibly from Garibay, come to think of it). This morning I realized one whole bag hadn't been served and were still in our kitchen on the counter. These are in an unopened plastic bag, which itself is inside a tied-up plastic grocery bag.

Is it ok to refrigerate these now and still eat them today/tomrrow? Or should we not gamble with chicken tamales left out at room temp (double bagged) for 12+ hours?

Thanks.

Pretty much anything left at room temperature that long would be an issue. A trip back to Garibay for some fresh ones would probably be less costly.

Stewed coot - no kidding. Fresh tamales are definitely not "shelf stable."

LOL! I'd eat them without hesitation but I'm daring that way.

=R=

Shasson wrote:General tamale care question: at a large potluck at our home last night someone brought a bunch of chicken tamales (possibly from Garibay, come to think of it). This morning I realized one whole bag hadn't been served and were still in our kitchen on the counter. These are in an unopened plastic bag, which itself is inside a tied-up plastic grocery bag.

Is it ok to refrigerate these now and still eat them today/tomrrow? Or should we not gamble with chicken tamales left out at room temp (double bagged) for 12+ hours?

Thanks.

In Mexico that wouldn't even be a question, of course they're fine. A lot of the time my mother in law will leave stuff out for extended periods, never had a problem.

BTW, anyone know the hours there? Are they open early?

trpt2345 wrote:

Shasson wrote:General tamale care question: at a large potluck at our home last night someone brought a bunch of chicken tamales (possibly from Garibay, come to think of it). This morning I realized one whole bag hadn't been served and were still in our kitchen on the counter. These are in an unopened plastic bag, which itself is inside a tied-up plastic grocery bag.

Is it ok to refrigerate these now and still eat them today/tomrrow? Or should we not gamble with chicken tamales left out at room temp (double bagged) for 12+ hours?

Thanks.

In Mexico that wouldn't even be a question, of course they're fine. A lot of the time my mother in law will leave stuff out for extended periods, never had a problem.

this isn't mexico. factory farmed chicken (if that's what was used) is particularly unhealthy. 2hours out of the refrigerator for perishables is an excellent rule to follow.( and i dont want to hear from all the people who have survived after eating food left out longer. as far as i'm concerned, they were just lucky not to get sick.) j justjoan

Oh why can't we get healthy chickens here like the chickens in Mexico??

Seriously though, your 2 hour rule seems arbitrary and wasteful. The safety of unrefrigerated perishables surely varies from food to food. Are you just giving advice based on your own, personal, better-safe-than-sorry preference?

I'd eat them and it wouldn't even be a close call for me, but what do I know? Is there a microbiologist in the house?

--Rich

"RAB"]Oh why can't we get healthy chickens here like the chickens in Mexico??

Seriously though, your 2 hour rule seems arbitrary and wasteful. The safety of unrefrigerated perishables surely varies from food to food. Are you just giving advice based on your own, personal, better-safe-than-sorry preference?

I'd eat them and it wouldn't even be a close call for me, but what do I know? Is there a microbiologist in the house?

--Rich

here is just one of hundreds of readily accessible articles you can read to clue you in to the unsanitary state of modern chickens. the 2 hour rule is not mine own, but STANDARD PRACTICE IN THE WORLD OF FOOD SAFETY. you can look that up yourself, unless you'd rather continue to play russian roulette with your health. justjoan
[/quote]http://abcnews.go.com/Health/consumer-reports-chicken-salmonella-campylobacter-bacteria/story?id=9210116

ronnie_suburban wrote:LOL! I'd eat them without hesitation but I'm daring that way.

=R=

+1!

Microbiologists are the ones who wash their hands before they go to the bathroom.

justjoan wrote:

"RAB"]Oh why can't we get healthy chickens here like the chickens in Mexico??

Seriously though, your 2 hour rule seems arbitrary and wasteful. The safety of unrefrigerated perishables surely varies from food to food. Are you just giving advice based on your own, personal, better-safe-than-sorry preference?

I'd eat them and it wouldn't even be a close call for me, but what do I know? Is there a microbiologist in the house?

--Rich

here is just one of hundreds of readily accessible articles you can read to clue you in to the unsanitary state of modern chickens. the 2 hour rule is not mine own, but STANDARD PRACTICE IN THE WORLD OF FOOD SAFETY. you can look that up yourself, unless you'd rather continue to play russian roulette with your health. justjoan

http://abcnews.go.com/Health/consumer-reports-chicken-salmonella-campylobacter-bacteria/story?id=9210116[/quote]


Why would you be eating chicken anyway? Tamales are pork or frijoles and rajas. Maybe iguana if you're in Oaxaca.

I have a co-worker who is married to a french dude, and we have often talked about how they don't refrigerate anything in France either. Americans are so weird. I'd bet in Italy there is less concern for refrigeration too. It doesn't matter what you do, how "safe" you eat, how "organic" you eat, you're still going to die. Look at Adele Davis, dead at 70 from cancer. After proclaiming that her diet would prevent you from ever dying from it. Americans are crazy when it comes to food, see Sylvester Graham and Dr. Kellog.

Enough with the legitimacy of unrefrigerated foods.

Tell me more about the Garibay tamales please.

Love,
John

Ideal Machine wrote:Enough with the legitimacy of unrefrigerated foods.
Tell me more about the Garibay tamales please.
Love,
John

I'd love that. And info on their hours of operation.

trpt2345 wrote:

Ideal Machine wrote:Enough with the legitimacy of unrefrigerated foods.
Tell me more about the Garibay tamales please.
Love,
John

I'd love that. And info on their hours of operation.

I live a couple of blocks away and was ecstatic that the bright purple hot dog place turned into tamales. I just stopped in and ordered 2 of each: rojo, verde, and chile con queso. But I'm not sure I actually got three different ones (since I couldn't tell two apart; the third had peppers), but they were all delicious. I'm pretty easy to please, and I'll definitely be back for more.

3 for $5 was a great deal too because the three tamales was more than enough for dinner and more food than 6 tamales from the tamale guy.

On my way home tonight I'll find out the hours.

DClose wrote:I've visited that cart several times - always great tamales. There is also a cart just south on Kedize that is usually there on the weekends selling barbacoa tacos.

The tamales can sometimes being a tiny bit undercooked in the middle, but letting them sit in their plastic bag for a little while longer usually tightens everything up.

That strip of Kedize is one of the best strips of food around, with Semiramis, Salaam, San Juanito, Noon-o-Kabab, Sanabel bakery, the tamale cart, and the barbacoa cart just within a couple blocks.

So there's a Garibay cart on south Kedzie? Or just some random Tamale cart in that area?

If its distinguishable as one from Garibay I'd like to know ahead of time before making the trek.
A photo wouldn't be bad either.

kafein wrote:I ordered 3 dozen queso jalapeno and 4 dozen pollo rojo - they were both a hit. I sampled a pork one when at the store, it was also delicious - pork was moist and unctuous.

Garibay Tamales is high on my list, though I'm still working on the batch I got from Tamales los mejores de Guerrero. Tamales in the husk reheat well in the microwave and I've been digging them with sunny side up eggs laid on top for a quickie lunch.

As an aside, I would not eat meat filled tamales counter kept for 12-hours with two layers of plastic keeping them moist. Two hour toss between 40-140 may be somewhat arbitrary, but 12-hours in a humid environment.... I had sequoia felling food poisoning a couple of years ago and do not wish to repeat.

trpt2345 wrote:Why would you be eating chicken anyway? Tamales are pork or frijoles and rajas. Maybe iguana if you're in Oaxaca.

Muyil, Quintana Roo, last week:

David Hammond wrote:

trpt2345 wrote:Why would you be eating chicken anyway? Tamales are pork or frijoles and rajas. Maybe iguana if you're in Oaxaca.

Muyil, Quintana Roo, last week:

why bother david? this poster apparently never bothered to read the OP which clearly states they ordered CHICKEN tamales. this is a pet peeve of mine on this board-that people dont take the time to read the entire thread (this is a short one), before chiming in with something snarky. jj

Something odd is going on with this place. Drove by a few times last week and it looked closed with a hand written green sign on the door. Didn't stop to read it so not sure what it said or if the place was really closed.

Then, last night I stopped by around 6:00 and the neon "open" sign was lit up as well as the interior lights, but the door was locked. I knocked and no one answered. No green sign on the door either. I tried calling them but no answer.

Stopped by last night and was told the hours are 9am to 7pm. The owner was sitting at a cart out front, but when I told her I wanted tamales she took me into the restaurant. Excellent tamales, and much larger than all the tamales I've tried in the past. There is a small menu that I plan to explore more next time, including chilaquiles.

trpt2345 wrote:

Shasson wrote:General tamale care question: at a large potluck at our home last night someone brought a bunch of chicken tamales (possibly from Garibay, come to think of it). This morning I realized one whole bag hadn't been served and were still in our kitchen on the counter. These are in an unopened plastic bag, which itself is inside a tied-up plastic grocery bag.
Is it ok to refrigerate these now and still eat them today/tomrrow? Or should we not gamble with chicken tamales left out at room temp (double bagged) for 12+ hours?
Thanks.

In Mexico that wouldn't even be a question, of course they're fine. A lot of the time my mother in law will leave stuff out for extended periods, never had a problem.

I am in fact now in Mexico-Morelia to be specific-and it just so happens we got a bunch of tamales last night, with a few left over. My wife, the dulce Mrs. Trpt (or I guess now Señora Trpt) wrapped the leftovers in a towel and left them on the counter overnight. They were delicious this morning, and I am still standing.

I read LTH from here because it is one of the very few things I miss about Chicago, the fabulous and varied cuisines. I will be posting a new topic in the appropriate place for our experiences in Mexico. We have had some great meals, and the everyday run of the mill tacos/tortas/tamales etc. is quite good, there are a lot of really wonderful, cheap and non-processed things to eat here. I have not gained any weight, which is a good thing.

DClose wrote:

wahpahh wrote:Say more about this barbacoa cart!

I'll try to keep an eye out and get more info!

I saw the cart again last night! I've been on the look out for a while now, trying to remember exactly where it was.

It was Wednesday at about 5pm - the cart was parked at the SW corner of Kedzie and Cullom. It has a large green sign that reads "Barbacoa de Borego". It was right next to another cart, one of the more common varieties that appeared to be offering sno-cones and some pork rind item.

I didn't have time to stop, nor any cash to purchase some tacos, but hopefully I'll see them again soon and can report back. I'm not really sure of the hours, since this was early evening on a week day and the time before was afternoon on a weekend.

If anyone else has a chance to stop by - please let me know what you find out!

I swung by Garibay today for a quick lunch. They offer red, green, and jalapeno/cheese offerings. When I went, the jalapeno/cheese was the only variety ready. Oh man! These tamales are good. Fresh out of the steamer, corn husk style, three of them made for a great lunch. I think I still prefer banana leaf tamales, but these were the best corn husk tamales I've had. I highly recommend.

Love,
John