Photo by David Weaver
Photo by David Weaver
Photo by David WeaverLeander eatery uses traditional family recipes
Martha and Obed Cepeda had been making tamales for their family and friends for years when in 2010 they decided to sell the homemade creations at local farmers markets. The couple turned their passion into their profession and opened Tamale Place in Leander in May 2013 with a certified commercial kitchen—a requirement set by farmers markets for vendors.
Their daughter, Cyndi Hall, manages Tamale Place, and her parents make the tamales.
"They spend six days a week, 12 hours a day in the kitchen preparing tamales," Hall said. "It takes two days from the very first step until the tamales are ready."
The tamales are all made from scratch, Martha said. Tamale Place tries to source as many products from local farmers markets as possible and uses organic masa—a dough made from corn flour—as well as hormone-free meat and seasonal produce, she said.
