The Best Tamales in Utah: How Cristina Olvera Built La Casa Del Tamal from $11 in Sales to Award-Winning Success

There's a morning in 2020 that Cristina Olvera will never forget. She stood in her tiny restaurant space inside West Valley City's Azteca Indoor Bazaar, staring at the register. Total sales for the day: eleven dollars. Eleven. For a single mother who'd immigrated from Hidalgo, Mexico in 1999 with five kids to feed, that number wasn't just disappointing—it was terrifying. But what happened next is the kind of story that makes you believe in taking risks, trusting your daughter's Instagram instincts, and the power of really, really good birria tacos.

Today, La Casa Del Tamal isn't just surviving. It's been voted Utah's Best Mexican Restaurant, earned multiple "Best of State" awards, and expanded to a second upscale location in Salt Lake City's buzzing Post District. One customer on Tripadvisor raves, "The chicken enchiladas are the best I've ever had. The green sauce is amazing." Another calls their birria "the best I've had so far" with portions so generous you'll definitely be taking leftovers home.

From Hidalgo to Utah: The Journey Behind the Best Tamales in Utah

Cristina Olvera's story starts in Hidalgo, Mexico—a state known for its rich culinary traditions, from barbacoa wrapped in maguey leaves to tamales steamed in corn husks using centuries-old techniques. When she arrived in Utah as a single mother, she brought those traditions with her. But authentic Mexican food wasn't just her heritage. It became her survival strategy.

"My mom was a hard worker making tamales on the weekends to support us," explains daughter Salma Guerrero. "As we got a little older, we helped her with whatever we could. She would have us cut cheese or clean corn husks."

Picture this: Cristina would make tamales overnight in her home kitchen, then at 7 a.m., she'd deliver them herself—driving from Tooele to Park City and all around the Salt Lake Valley. Word spread. Her tamales weren't just good; they were the kind of good that makes people call their friends. Soon customers started requesting catering for quinceañeras and weddings. In December 2018 alone, she wrapped nearly 10,000 tamales for the holidays with help from her husband Carlos Villa and all five kids.

That home operation eventually moved into a commercial kitchen space, then to that swap meet location in 2019. And that's when everything almost fell apart.

The Birria Tacos That Saved Everything: La Casa Del Tamal's Viral Moment

Fast forward to early 2020. COVID is hitting, foot traffic has evaporated, and Cristina is looking at that devastating $11 sales day. Her daughter Frida Guerrero, then 22 years old and fresh with ideas from scrolling food TikTok, had a proposal: add birria tacos to the menu.

Cristina had her doubts. Birria—that slow-cooked beef stewed in dried chiles and spices, traditionally from Jalisco—wasn't exactly trending in Utah yet. But Frida was convinced. She'd tasted her mom's version, and she knew it was something special. She also knew how to make it look irresistible on Instagram.

"I knew I had to do something and I saw how people make things viral or make things a thing," Frida told the Salt Lake Tribune. She designed a logo, switched their social media from Spanish-only posts to compelling English descriptions, and staged every photo like a magazine shoot. Black straws in strawberry agua fresca. Birria tacos glistening with melted cheese, ready to be dipped in rich consomé.

It worked. Sales didn't just improve—they exploded. One food blogger wrote, "The birria is the best thing that we ate," while another customer declared them "the best birria tacos in Utah!" Within months, the restaurant outgrew its swap meet space. In November 2020, they moved to a larger, modern location at 2843 S. 5600 West in West Valley City.

The new space was a revelation. Sleek black granite tables, contemporary pendant lights, gray woodgrain floors—it looked nothing like your typical mom-and-pop Mexican joint, but it kept that family warmth. As one reviewer put it, "This restaurant is surprisingly lovely and welcoming with its hip, modern décor."

What Makes Their Tamales Award-Winning (And What Else You Should Order)

Let's talk about those tamales. La Casa Del Tamal offers four varieties, each made using traditional Hidalgo-style steaming methods that Cristina learned decades ago. The corn masa is prepared fresh daily, wrapped in corn husks, and steamed to fluffy perfection—none of that dense, heavy texture you sometimes get with mass-produced versions.

The most popular? The tamales de roja de puerco (pork in red chile sauce). One visitor from out of town specifically recommends this variety, calling it "great." You can also get tamales verdes de pollo (chicken in green tomatillo sauce), rajas con queso (roasted poblano strips with cheese), and even sweet varieties with pineapple and strawberry for dessert.

But here's the thing—most people don't come just for tamales anymore. The menu at La Casa Del Tamal reads like a deep dive into authentic Mexican regional cuisine, the kind of dishes you won't find at your typical Tex-Mex chain.

The Tacos de Birria con Consomé are still the star. Slow-cooked beef shredded until tender, stuffed into corn tortillas with melted mozzarella, cilantro, and onions, then crisped on the griddle until the edges get golden and crunchy. They come with a cup of rich consomé—the cooking liquid—for dipping. One customer calls it their "all-time favorite," noting "the portions are perfect. My recommendation is always to go with a date, get one order of the Tacos de Birria and one order of their Enchiladas Verde and split the two."

Speaking of those Enchiladas Verdes—multiple reviewers claim they're the best they've ever had. One regular who eats there weekly says, "That green enchilada sauce is my favorite ingredient at any restaurant anywhere." The dish features four crispy corn tortillas stuffed with shredded chicken, smothered in tangy green salsa, and topped with melted mozzarella, fresh lettuce, tomato, avocado, queso fresco, and sour cream. It's huge, it's rich, and it's absolutely worth the calories.

Then there's the Molcajete—a sizzling stone bowl that won third place for best molcajete in Utah. This Instagram-worthy beast serves three to four people and comes piled with grilled carne asada, chicken, shrimp, chorizo, and cactus slices, all swimming in spicy salsa verde with melted cheese. One reviewer from Axios notes "the tender steak was the highlight" and that they had "plenty of leftovers to take home" even after sharing.

And if you really want to explore the menu's depth, try the rare regional specialties: huaraches (14-inch oval masa bases piled with meat and toppings), pambazos (chile-soaked tortas), tlacoyos (stuffed masa cakes), or barbacoa de borrego (lamb barbacoa that's criminally underrated in Utah).

Two Locations, Two Vibes: West Valley City Meets Downtown's Post District

In November 2024, La Casa Del Tamal opened their second location at 346 W. 600 South in Salt Lake City's Post District—and it's a whole different experience from the West Valley flagship.

The Post District location brings an elevated approach. There's a full bar pouring handcrafted cocktails. There's an Azúcar Cafécito Bar serving specialty coffee drinks like Mazapán and horchata lattes. The menu includes upscale additions like ribeye steak and fire-grilled octopus. You can make reservations on OpenTable, there's a private dining room for corporate events, and parking is validated for up to three hours in the garage out front.

But the heart remains the same. Chef Cristina is still in the kitchen. The award-winning tamales are still made fresh daily. The birria tacos still come with that perfect consomé for dipping. As the restaurant describes it, this location is "ideal for date nights, corporate outings, and special celebrations" while maintaining those authentic flavors that made the family famous.

The Post District sits on the western edge of downtown Salt Lake City, between 500 South and 600 South, nestled among luxury apartments and a growing roster of dining destinations like Mensho Ramen, Level Crossing Brewing, and Urban Hill. It's become one of the city's buzziest food neighborhoods, and La Casa Del Tamal fits right in—bringing authentic Mexican cuisine to an area that desperately needed it.

La Casa Del Tamal's Place in Utah's Evolving Mexican Food Scene

Here's something worth understanding about Utah's Mexican food landscape. This state has a deeper history with Mexican and Latino communities than most people realize—migrant workers, railroad builders, miners who brought their traditions and recipes generations ago. In places like West Valley City, which has one of the largest Hispanic populations in the state, that legacy thrives.

Yet for years, the Mexican restaurant scene in Utah was dominated by Tex-Mex chains and fusion concepts. Finding truly authentic regional Mexican food—the kind made by someone who learned from their grandmother in Hidalgo, who understands the difference between mole poblano and mole negro, who knows how to properly steam a tamal—that was harder.

La Casa Del Tamal changed that conversation. They're not doing fusion. They're not trying to make their food "approachable" for timid palates. They're making the food Cristina grew up eating, prepared the way it's supposed to be prepared, and trusting that good food speaks for itself.

And Utah is listening. The restaurant has earned a 4.6-star rating across 2,600+ Google reviews. They've won Salt Lake Magazine's 2024 Best Restaurant award. They're consistently ranked among the top spots for birria tacos, tamales, and authentic Mexican food across the Salt Lake Valley.

One food reviewer summed it up perfectly: "People don't talk enough about the Mexican food scene in Utah—and that's a shame. This state has a history of Mexican and Latino communities that goes deeper than most people realize. You won't see it in flashy downtown eateries with overpriced fusion nonsense. You'll find it here, in places like La Casa Del Tamal, where the food tells a story and the story is worth listening to."

Planning Your Visit to La Casa Del Tamal

West Valley City Location (Original):
2843 S. 5600 West, West Valley City, UT 84120
(385) 266-8729
Monday-Friday: 11am-9pm
Saturday: 10am-9pm
Sunday: Closed

Get there early if you can, especially on weekends. By 11:30am, the line often stretches out the door. The space fills fast with regulars who know exactly what they're ordering and families discovering it for the first time. The atmosphere is lively—peppy Latin music, the sizzle of carne on the flat-top, the rhythmic chopping of cilantro and onions. It's alive in the best way.

Post District Location (Upscale):
346 W. 600 South, Salt Lake City, UT
(435) 494-3712
Hours vary; reservations available on OpenTable
Full bar, coffee bar, private dining room
Parking validated (up to 3 hours)

What to order? If it's your first visit, go with the Tacos de Birria con Consomé (you'll get four tacos) and add an order of tamales to share. If you're hungry and have friends, the Molcajete is a showstopper. If you want something vegetarian-friendly, the Enchiladas Verdes can be made without chicken. And don't sleep on the Menudo if you're visiting on a weekend—one customer calls it "so flavorful" and "beyond one of my favorite places to order Menudo" after trying spots all over SLC.

The portions are huge. Plan to take leftovers. One reviewer notes, "the portions are HUGE so be prepared to take some home." That's not an exaggeration—the molcajete alone is designed for 3-4 people, and even the enchiladas come as a massive plate.

Follow them on Instagram @lacasadeltamalutah for daily specials, new menu items, and behind-the-scenes looks at the family keeping this operation running.

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From eleven dollars in sales to two locations and multiple "Best of" awards, La Casa Del Tamal is proof that authentic food, family grit, and smart social media strategy can create something truly special. Cristina Olvera didn't compromise her Hidalgo roots or water down her recipes to appeal to a broader market. She made the food she knew how to make, trusted her daughter's vision, and let quality speak for itself.

That's what makes the best tamales in Utah more than just good food—they're a testament to what happens when immigration, tradition, and American entrepreneurship come together in a corn husk steamed to perfection.