Slide Show: Fresh Mex at Tamale Boy

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Warm up your taste buds and conversation with the molcajete de guacamole—that’s guacamole prepared tableside with a Mexican mortar and pestle.

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In the blink of an eye, what arrived at the table moments earlier—an arrangement of avocado, tomato, onion, cilantro, roasted pistachio, pumpkin seeds, chili oil, lime and salt, of course—is magically transformed into a rich guacamole with a remarkable d

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In the blink of an eye, what arrived at the table moments earlier—an arrangement of avocado, tomato, onion, cilantro, roasted pistachio, pumpkin seeds, chili oil, lime and salt, of course—is magically transformed into a rich guacamole with a remarkable d

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The counter at Tamale Boy

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The counter at Tamale Boy

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Tacos (from left to right): carne asada, al pastor, carnitas

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Tacos (from left to right): carne asada, al pastor, carnitas

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Tamale Frito: fried Norteño tamale atop a nest of black beans and over easy eggs, topped with queso fresco and crema.

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Ceviche de Camaron: shrimp, avocado, mango, cucumber, lime.

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Last but not least, the restaurant’s namesake: the tamales. Left: Tamale Oaxaqueño, mole negro filling (chicken cooked with traditional black mole). Right: Tamale Norteño, chile verde filling (pork cooked in a green tomatillo sauce).

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Ceviche de Camaron: shrimp, avocado, mango, cucumber, lime.

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Tamale Frito: fried Norteño tamale atop a nest of black beans and over easy eggs, topped with queso fresco and crema.

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Warm up your taste buds and conversation with the molcajete de guacamole—that’s guacamole prepared tableside with a Mexican mortar and pestle.

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Last but not least, the restaurant’s namesake: the tamales. Left: Tamale Oaxaqueño, mole negro filling (chicken cooked with traditional black mole). Right: Tamale Norteño, chile verde filling (pork cooked in a green tomatillo sauce).

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Don’t let the name fool you—there’s a lot more than tamales at Jaime Soltero’s six-month-old restaurant. From tableside molcajete de guacamole service to ceviche and tacos, there’s plenty of variety at the Woodlawn neighborhood eatery to fill your table with affordable, colorful plates starting at just $3.50. The history behind the restaurant is a familiar one. Soltero’s much-loved food cart was named Yelp’s “Best Dish of the Year” in 2012, and Tamale Boy has come a long way since then. One of the best benefits of the chef’s new brick-and-mortar space? The larger kitchen has allowed Soltero to fully flex his culinary chops with a fully gluten-free and dairy-free menu of Mexican favorites. As for the space itself, we’re fans—especially this time of year. While there’s plenty of seating inside, we’re all about dining al fresco on Soltero’s thoughtfully designed patio, the perfect spot to post up with friends year-round—enjoy the sun now, and gather round one of the fire pits once the weather cools.