Tamales, stuffed cornmeal dumplings steamed in corn husks, are a staple among the Southwest’s Hispanic population, but the owners of this restaurant are taking tamales to a broader audience. To that end, the tamales here are made without lard and sometimes include some very nontraditional ingredients. There are vegan tamales (one with spinach and mushrooms), as well as a Wisconsin grilled cheese tamale. For traditionalists, however, there are tamales made with things like pork loin and green chilies, chicken and tomatillos, and beef sirloin and chipotle peppers. In recent years, branch stores have opened on the north side (7286 N. Oracle Rd.; tel. 520/403-1888) and east side (7159 E. Tanque Verde Rd.; tel. 520/298-8404).