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Our 10th anniversary

Becerra's Tex-Mex true to our Texican Heritage

Becerra's Tex-Mex Tamales was started in 2012 in University Park, Texas; to continue the legacy and heritage of my Texican family. My maternal Grandparents Bacilio & Candida Becerra originated Becerra’s Tortillas in 1963 in Bryan, Texas. Where, as a kid, I learned how to make tortillas from raw corn, 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 graduating from Texas A&M University with a degree in Finance & Banking, having a successful career in SAP consulting, product, brand, and demand management, I decided to start a salsa and tamale business. After perfecting a few staple recipes and streamlining a scalable production process. I began with one salsa in 2012 and have grown to three in-house bottled salsas: a signature BBQ sauce and 8 different handmade specialty tamales. Becerra's Tex-Mex Tamales prides itself in being a high-quality small-batch operation with our primary focus on quality and you, the customer, by using high-quality cuts of beef, poultry, pork, seafood, 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 Vic Valdez, 5th generation Texican

Becerra's Serrano Salsa & Red Hot Pork Tamale at Saint Michael's Farmers Market Saturdays 8 am - 12 pm until September 3rd.

How to reheat our tamales

What we recommend: a stovetop steam pot, Instant Pot or equivalent, fill the pot with 2 to 3 cups of water, 2 to 3 tablespoons of vegetable oil, or olive oil. Fire up the stove to bring the water to a boil to create steam. Once the water is steaming, place the frozen or refrigerated tamales in the basket. In a separate small stockpot, combine 2 cups of water and 1 tablespoon of cooking oil and bring to a medium heat temperature while the steam pot is heating up. Use this water to ladle over the tamales while they are steaming. The corn husk will absorb the water and keep the masa soft. The time needed to reheat will vary, use your best judgment. Check them often to reach the desired readiness. Remove and enjoy with your favorite Becerra's Tex-Mex Salsa & cold beverage!

Testimonials

Absolutely delicious are these Tex-Mex Tamales. Plenty of tasty meat or seafood wrapped in their fluffy masa. "Mesquite Smoked BBQ" being my personal favorite.

Jennifer Y.

These tamales are AMAZING! I especially love the Cream Cheese Jalapeno and the Smoked BBQ ones. We tried mild salsa and the Serrano BBQ Sauce that they also sell, both paired awesomely with the tamales. 100% will be ordering more.

Lolly B.

None better. Bottom line. I am from San Antonio and I can say I have never had a better tamale. The BBQ brisket is out of this world. I love the Cream Cheese and Jalapeno. The Gulf Coast Shrimp & Crab is very unique and tasty. The quality of the tamales and salsas is second to none!

Rob B.