El Cholo Mexican Restaurants

the fresh tradition of Green CORN Tamales Return to

El Cholo, MAY THROUGH OCTOBER ONLY

On Monday, April 30, 2007 Join El Cholo Spanish Café

For Their Annual Green Tamale Festivities

La Habra, CA – March 5, 2007  --- As Caroline Bates of Gourmet Magazine so aptly stated “I can’t imagine Los Angeles without El Cholo.”  Since 1923 El Cholo has not only been a staple in Los Angeles but has made its mark on the restaurant community.  Every day hundreds of people come through the doors of the El Cholo restaurants, but as May approaches, the numbers and appetites increase.  Angelinos know that, every year, from May through October they can taste a bit of history with fresh Green Corn Tamales. 

The tradition began in the early 20^th Century in Arizona, with the founders of El Cholo; Rosa and Alejendro Borquez.  Back when food was scarce, vegetation was seasonal and every morsel counted, the Borquez’s would harvest the corn and inspect each cob carefully to ensure only the ripe husks were used, making their tamales sweet and green. 

The Borquez’s moved to California and opened their first restaurant in 1923, Sonora Café, (named after their home state in Mexico), and carried out the meticulous practice of making the best green corn tamales.  The name of their restaurant was changed to El Cholo Café in 1925 after a customer drew a character on a menu and dubbed him “El Cholo”, the term used for Spanish field workers.  

Through all the changes and evolutions, Rosa’s process of making the green tamales never wavered and grew into a sensation.  Today, the sensation has grown into a celebration!  All El Cholo restaurants pay homage to the Borquez’s and stand by the rich tradition of only offering the sweet green tamales from May through October.

The El Cholo family of restaurants will be hosting an evening of celebration as the first batch of Green Corn Tamales is hand-made and served.   Please log onto Elcholo.com for dates, reservations and price.