Visit us every Saturday 8 am - 12 pm at The Saint Michael's Farmers Market now until September 3rd

Our 10th anniversary

Becerra's Tex-Mex true to our Texican Heritage

I started Becerra's Tex-Mex Tamales in 2012 in University Park, Texas; to continue the legacy and heritage of my Texican family. My maternal Grandparents Bacilio & Candida Becerra started 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

Every Saturday 8 am - 12 pm

Now until September 3rd

Saint Michael's Farmers Market
4344 Colgate Avenue
University Park, Dallas 75225
8 am - 12 pm


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!