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    During these very challenging times...we have been changing our menu weekly , offering individual & family meals with complimentary delivery.  If you would like to be added to our weekly menu email or have any questions , please e-mail us at info@tamalefactorync.com ! Please also follow us on Facebook as we also post our weekly menus there. 

Our Customers are adventurous & well honestly we also wanted to change it up a bit  ....so we took a quote from Anthony Bourdain to heart ....                                                                                                                                      

           "It seems that the more places I see and experience, the bigger I realize the world to be. The more I become aware of, the more I realize how relatively little I know of it, how many places I have still to go, how much more there is to learn. Maybe that's enlightenment enough — to know that there is no final resting place of the mind, no moment of smug clarity. Perhaps wisdom, at least for me, means realizing how small I am, and unwise, and how far I have yet to go."

So, We have been alternating weekly menus. The Mexican Cuisine that we have become known for with cuisines from around the world! What an education! It is so much fun to change it up a bit & we love that we can give our customers a delicious culinary adventure!...... As the Old Irish Proverb goes...."Laughter is Brightest in the Place Where the Food is!

Every other Week it's Mexico! We love Regional Mexican Cuisine , look for delicious dishes like * TAMALES de RAJAS con QUESO -Charred poblano chile, caramelized onions,  earthy Mexican oregano, and melty Oaxacan cheese. W/ tomatillo salsa verde, crema, some crumbly cheese, and some pickled red onions or * TAMALES de FRESCA con SALSA HORCHATA Strawberry Tamales With Horchata Sauce , fluffy strawberry-infused sweet tamales with creamy horchata sauce or *TACOS de  BIRRIA de CHIVO ESTILO JALISCO  (Mexican Braised Goat)is considered one of the most emblematic Jalisco foods.  Birria, originates right at the center of the state of Jalisco, in the town of Cocula. Originally and most often made with goat meat, but also made with mutton or beef. Fresh Goat meat marinated in combination of chiles cascabel, ancho & guajillo and spices, then slowly braised until soft Served w/ fresh tortillas, chopped sweet onion, cilantro & shredded cabbage,  two fresh salsas  and refried pinto beans or *POLLO A LA  VALENTINA buffalo wings have universal appeal, but the local Jalisco version is known as pollo a la valentina . A chicken wing is not just about the chicken; it is about the harmony created between the chicken and its sauce. ... Drumsticks tend to have more meat on the bonmaking them the ultimate chicken wing, perhaps that is why In Jalisco this dish is made with the Drum! (Chicken Drumsticks in Valentina Hot Sauce)  W/ Valentina Honey Glaze & Roasted Potato Wedges & Tortillas or *JERICALLA - The dish was supposedly created by a Spanish nun who worked in an orphanage in Guadalajara.  One day, she accidentally burnt it, but the children still loved it, so it became the new way of making flan in Jalisco. It was named after Jérica, the region in Spain where the nun came from. This flan is similar to creme brulee, but is paler in color with a slightly curdled texture. Creamy & delicious !

So Far We have visited:                                                                                                                                                            Armenia,*(PANDJAR TOURSHI-Pickled Swiss chard , we love this! Another Armenian Treasure ! Roll it in Lavash Bread and add some hot pepper sauce! Delicious! or SISERR AND TAHEEN DIP- Armenian crushed chick peas and crushed sesame seed dip, served w/ grilled pita bread ! Brazil, * (FEIJAO TROPEIRO - collard greens, eggs, pinto beans, bacon, pork, and cassava flour.  The name comes from the colonial times in Brazil when men had to travel long distances to trade cattle. They were the troops of cattle, which in Portuguese means “tropeiro.”Feijão Tropeiro is traditionally served with white rice and torresmos (fried pork cracklings).. so lets keep this traditional!) Cambodia ,*(BRAHET SACH CHROUK grilled pork meatballs marinated in yellow kroeung & peanuts, served with white rice & pickled vegetables  with rice paper, vermicelli rice noodles, fresh salad ingredients, a  pickle of carrot and daikon, and a dipping sauce makes a dish that’s particularly popular in Cambodia’s capital, Phnom Penh. While you’ll see similar dishes around the country, in Phnom Penh the pork is typically in the form of small pork meatballs on a bamboo skewer that have been char grilled over a traditional charcoal grill, giving a smoky aroma to the meatballs. Wrap the meatballs in the rice paper & add the noodles, lettuce & pickles & dip in the sauce!)                                                                                                                                                                      

* a sampling from our menus!

See what a few of our Customers have to say:

..."I think I could eat bok choy with chile-garlic-oyster sauce every day.  Thanks again so very much.  I look forward to more new foods.  Sincerely, Mendi

"... Fantastic. I think these are the best tamales I've ever had. Both the green and the orange mole are brilliant. many thanks for the extras.....Your passion is tasted in your dishes. You are an artist. " ~ Javey - Durham 

..."Amazing Tamales... G. and I tried the Salsa...I about died... G said "it was good". RJ says" OMG, Amazing!"    Laura I. -Cary 

"The food was great! excellent service and very easy to work with!!" ~ Jessica, Chapel Hill 

"Food was laid out and presented beautifully. Everything was fresh and delicious!" ~ Allison, Durham 

"This is my new favorite place. So Yummy!" ~ Adrian, Chapel Hill