Banana leaves at Tune-Up, corn husks at La Choza: masa filled with red chile-braised pork, steamed and unwrapped at the table. Christmas Eve tradition across Northern New Mexico.

Tamales come into Northern New Mexico from Mexico, with the corn-husk version standard among Hispano households for centuries. The Salvadoran banana-leaf version arrived with the 1990s Central American migration and now coexists at places like Tune-Up Cafe. Christmas Eve tamales are an annual family ritual; restaurants take pre-orders by the dozen each December.

4 editor picks for Red chile pork tamales in Santa Fe, ranked by editorial score. All Santa Fe signature dishes · Red chile pork tamales across every city.

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