We Made Headlines! La Costa Mexican Food Featured in The New York Times
Sold Out at the Tamale Festival 2024
We have some incredible news to share with our La Costa family!
It is not every day that a local Tucson kitchen gets mentioned in one of the most prestigious newspapers in the world, but that is exactly what happened this past week. La Costa Mexican Food was featured in The New York Times!
The article, titled "Facebook Marketplace Chefs Deliver Homemade Tamales, Empanadas and Other Foods," explores how home cooks across America are using social media to bring authentic, high-quality meals directly to their communities. We are honored to be included alongside other talented chefs sharing their heritage through food.
Celebrating Authentic Home Cooking
The reporter, Hank Sanders, highlighted a growing trend: people are craving food that tastes like home. They are looking for meals that aren't mass-produced, but made with care, tradition, and history.
The article focused on how La Costa Mexican Food is built on a foundation of family legacy. As I shared with the Times:
"Tamale-making runs in her blood: Her grandmother sold the corn husk-wrapped dish out of her home in Sinaloa, Mexico, for nearly 30 years."
It was a proud moment to see my grandmother’s influence recognized on a national stage. The article emphasized that we use her original recipe and that "everything is from scratch." That is a standard we will never lower.
The "Tamale Bill" and Operating Proudly
The article also touched on an important legal milestone for us here in Arizona: the "Tamale Bill."
Signed into law by Governor Katie Hobbs, this legislation expanded the rights of home cooks, allowing businesses like ours to operate legally and openly. The New York Times noted that this change allowed us to operate "above board," giving us the freedom to share our Sinaloan flavors with all of you without worry.
Why This Matters
Being mentioned in the New York Times is a huge personal achievement, but it is also a testament to you, our customers.
You are the ones who search for quality over convenience.
You are the ones who support local families instead of big chains.
You are the ones who realized that the best food often comes from a neighbor’s kitchen, not a drive-thru window.
This recognition validates the late nights and early mornings I spend balancing my career as a chemist and my passion for cooking. It proves that when you cook with love and respect for tradition, people notice—all the way from Tucson to New York City.
Read the Full Article
If you have a subscription, you can read the full article on The New York Times website to see how home chefs are changing the culinary landscape across the country.
Taste the Tamales Everyone is Talking About! Curious to taste the "scratch-made" difference mentioned in the article? We are ramping up production for the holidays!
