Grandma’s Tamales - Crosby

First time eating here, it was hot as hell... but worth the 40min wait, next time i know to go when its not peek hours you place order at the window and they bring your food out to your table, dining is all out doors covered and with ceiling fans going full blast. Staff is friendly and very helpful, they have a station of two ladies making the best home made fresh corn tortillas I ordered Menudo, Cosido de res, two birria tacos dorados and one dozen tamales, 4 pork, 4 chicken, 4 jalapeno with cheese. The tamales were to go. Everything was delicious! Serving portions were reasonable, smaller than most places but the quality made up for it. If you're in Bakersfield I highly recommend you stop by and treat yourself to a real authentic Mexican meal, this will leave you wanting to come back over and over

I love and adore dive eateries if the food kicks azz. Grandma 's Tamales is an exemplary dive....nothing fancy, down to earth, no nonsense, rock bottom price, good bang for the bucks. Grandma 's ain 't going to win a prize in Architectural Digest, but I feel as though I 'm in a more traditional street market in México. Only draw back...why does Grandma 's on East California Avenue close so dang early? Probably because Grandma 's gettin ' on and tuckers out easily. But Grandma is smart as a whip since the whole place on East California Avenue is like an outdoor patio from years ago before anyone even thought or heard of the Pandemic. Walk up to the counter. Look up at the menu board and order. Food comes out pretty fast especially for slow precooked foods like stewed Guisados, Frijoles, Arroz. All they have to do is scoop it out. 1) Chile Verde Plate: The Salsa de Chile Verde seems meaty, chicken broth based along with thickening purée of acidic, citrusy sour Tomatillo, that originally looks like a green tomato surrounded by a thin papery leaf, piquant Jalapeño, onion, garlic, maybe some black pepper cilantro. Slow braised in the Chile Verde, the shredded pork has almost the same consistency as North Carolinian Pulled Pork BBQ. This shredding allows the pork to absorb all the rich, satisfying Chile Verde flavours. 1a) The Frijoles de Pinto is earthy tasting, dark reddish brown possibly due to addition of a bit of tomato sauce and thickened from cooking in its own juices. Scattering of Totopos/fried Tortilla chips to scoop up some of the smooth, pasty Frijoles. 1b) Arroz is tinged with tomato sauce, friable, dry. Standard, nothing out of the ordinary. 1c) Tortillas Hechas por Mano: At the East California Avenue, two ladies are out in front. One forms a hand full of the Masa/corn dough into a ball, and places it in a wooden press to form a flat round Tortilla. The second lady puts the corn Tortilla on the grill to toast it. These Tortillas are very thin light colored so it 's either made from very white corn or the corn is mixed with wheat flour for a stretchier texture which is my guess. $10.29....How did Grandma figure that price? Maybe she 's into kicking back smoking some major ganja. 2) Chile Relleno: Classic treatment using sweet Passilla chile stuffed with mildly stretchy, white cheese. It is dipped in egg beatened w/ flour that when fried creates an eggy, soft, puffy coating. The Pasilla chile is still a bit tough so frying a little longer would have softened it more. Salsa de Chile Colorado has a mild chile heat as well as tomatoey Umami countered by a touch of bitterness from the Pasilla. The bland eggy coating absorbs this flavourful sauce. Darn good, and it 's accompanied by Frijoles de Pinto Arroz. 3) Tamales: a) Tamal de Puerco con Salsa de Chile Colorado: Fragrant corn Masa, that may be enhanced with Umami filled chicken stock, is firm yet slightly cushy, smooth surfaced. Chew it becomes creamy with a underlying richness from possibly lard fattiness. The thickened Salsa de Chile Colorado has long lasting piquancy red chile mini pieces. Garlicky, smokey from maybe oregano, thyme, Epazote. Tomato based gastrique. Carnitas-like, chunks of meaty, moist, pork loin. This Tamal de Puerco is not for hot , piquant chile wussies. b) Tamal de Pollo con Salsa Verde: Same tasty Salsa Verde as the Puerco de Salsa Verde which infuses into the chopped, shredded, pleasantly mushy, white meat chicken. Not particularly piquant. c. Tamal de Queso y Jalapeño: Standard, possibly white Oaxaca, Asadero-style cheese slices of green Jalapeño chiles. Excellent, almost home style Tamales. I imagine there would be a line during the winter holidays. Cool place to eat Mexican food that doesn 't seem to be gringoized I prefer eating at the E. California Avenue branch sInce it feels as though I 've been teleported to México. 4- stars

Rarely order menu. Scared of fat, stinky broth or rubbery menudo. This one was cooked perfectly. No smell, good chile sauce and perfectly cooked menudo tripe. Also tried goat Birria. Very good. A little spicy for my preference but very good nonetheless. Homemade corn tortillas-AMAZING! ordered 2 chicken and 2 pork tamales to go. Pork was excellent. Chicken was a bit salty. But would definitely try again. Sooo glad we tried it! Will be back!!!

Love the food here, authentic hand made tortillas and good menudo every weekend, the birria is good too you have options to pick it dry or with caldo

Went to get two dozen tamales for friends and family. I asked to get extra salsa for my tamales.. came home to only 5 tiny salsa's Paid over $60. Really hope they're as good as they cost.