Becerra's Tex-Mex Tamales was started in 2012 in University Park, Texas; to continue the legacy and heritage of my Texan family. In 1963, my maternal grandparents Bacilio & Candida Becerra originated Becerra’s Tortillas in Bryan, Texas. Where, as a kid, I learned how to make tortillas from raw corn (nixtamal), nixtamal masa, and at that time, pork head tamales. I also learned how to make numerous other traditional Tex-Mex dishes like menudo, chile, carne guisada, arroz con pollo, breakfast tacos, various sauces, enchiladas, and the ever-popular crispy, soft tacos, and Texas smoked brisket. After perfecting a few recipes, we began with one salsa in 2012. We have garnered 1st place and 3rd place in Judge's Selection in Texas' largest hot sauce festival - The Austin Chronicle's Hot Sauce Festival. We are also an anchor vendor at The Saint Michael's Farmers Market in University Park where we offer our products and have participated for 11 years. We now produce three bottled salsas: a signature BOSS SAUCE and 7 different handmade specialty tamales. Becerra's Tex-Mex Tamales prides itself on being a high-quality small-batch operation with our primary focus on quality by using high-quality cuts of beef, poultry, pork, vegetables, and regional Tex-Mex seasonings. Becerra's Tex-Mex Tamales strives to provide you with the absolute best in every tamale and salsa we produce. Try our handmade products and you’ll experience why Becerra's Tex-Mex Tamales is Dallas' small-batch Tamale & Salsa experts.

"If it's not made in Texas by Texans, it's not Tex-Mex!"
Chef Victor Valdez, 5th generation Texan