Chicago's famous 'Tamale Guy' opened his first restaurant after selling tamales on the street and in bars for 20 years. On opening day, Claudio Velez sold out of food in less than an hour (Via EaterChicago)
in Little Italy, is a veteran chef. He may tinker with some ingredients, but he doesn’t want to ruin the integrity of Velez’s recipes. He’s got more freedom with the desserts. Vega has concocted a strawberry tamale filled with the fruit and strawberry masa. It comes with an agave crema for dipping. Chocolate, vanilla, and guava iterations on their ways.
Returning back to the savory side, eventually the menu will feature specials. Shrimp tamales, for example. They also plan on adding tacos. Chamorro tacos are popular in LA. Velez wants to bring them to Chicago and put them in a crispy tortilla. As fall approaches, coffee will also play a bigger role at the restaurant. So will champurrado, which is a Mexican drink with chocolate and vanilla notes made with masa.
Although there is a back patio, the restaurant is only carryout — a table blocked the dining room covered with bags filled with food. But there are also stylish T-shirts featuring the Tamale Guy’s signature red cooler. A few customers picking up their orders were enticed by the shirt worn by Kristin Vega. While the food was sold, T-shirts were still available. Tamale Guy is a brand, too.
Velez’s friendly demeanor has made him a beloved figure in Chicago. He’s grateful to the bouncers, customers, and industry workers that have looked after him: “Everyone’s good to me,” he says. One of his sons, Osmar Abad Cruz, says his father has “dreamed of opening a restaurant for as long as I can remember.” It took some luck. Pierre Vega says the building’s landlord fielded a richer offer for the space from Nini’s Deli, the Noble Square Cuban restaurant
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