AUTHENTIC. BOLD.
TEX-MEX. SINCE 1963
Becerra Brand Tex-Mex Tamales began in 2012 in University Park, Texas, upholding a rich Tejano Heritage. Its roots stretch back to 1963, when Bacilio and Candida Becerra launched Becerra’s Tortillas in Bryan, Texas, followed by opening EL Zarape Mexican Restaurant near Texas A&M University in College Station.
During those years, their Bryan facility crafted tamales and corn tortillas through (nixtamalization), producing specialties like pork head tamales. After a fire forced closure in 2001, the family revived their culinary tradition in 2011, rebuilding the brand with refined family recipes.
Within its first two years, Becerra Brand earned both 1st and 3rd place Judge's Selection accolades at The Austin Chronicle's Hot Sauce Festival—Texas' largest festival of its type. The Becerras also became leading vendor at The Saint Michael's Market in University Park, Dallas, connecting directly with customers and strengthening their community footprint. Today, Becerra's
produces four bottled salsas—including their distinctive SERRANO BOSS SAUCE —and a selection of hand-crafted small-batch tamales. Prioritizing top-quality ingredients, prime cuts of meats and vegetables, and genuine regional Tex-Mex flavors, Becerra Brand Tamales is devoted to delivering quality and authenticity in every salsa and tamale it makes.
"If it's not made in Texas by Texans, it's not Tex-Mex!" ©
