Tamalería Doña Amada from Waukegan Menu

What User likes about Tamalería Doña Amada:
I was really optimistic on the basis of reviews; and I was surprised how good the food was. I'm from Chicago and moved, so I was looking for the best Tamales in the area. Red sauce for Tamale tasted amazing and my husband felt as if there were enough sauce on the green. Actually, they could really say they were green fools. And a little over $28 for 12 fools is a very good price! I can buy 12 for $40 in Chicago and t... View all feedback.

What User doesn't like about Tamalería Doña Amada:
Best thing about this taco was the onion. Tortilla and meat were both VERY DRY. I don’t think any cook (beginner or trained could turn al pastor meat to a black crisp, which leads me to believe the meat was pre-cooked and then re-heated : Barely any cilantro on it either. I don’t mind the stems, so at least pile on a hefty amount of scraps, please. To anyone out there, though: don’t waste your money here. I recommend... View all feedback.

Great place to buy a very good Tamale especially Rajas tamales, which are more tasty and tasty. You really know how to meet a real taste rajas tamales my favorite tamales or they do to green salsa or red salsa tamales with pig or chicken. Love to eat my tamales with a good black coffee in the morning or anytime in a very cold day

Tamales are pretty damn good. Also had the Huevos Mexicanas good portion size and filling. Menudo was flavourful but notice it was not like the other menudos I have had with pozole... they serve it with no bread. So above all I would go again for tamales and plates but going to not order the menudo next time. Also good variety on the Mexican drinks in a bottle.

They need to practice better higiene. Was charged for my order, they started cooking it without washing hands. Was not too happy about that.

I went to get tamales around 9:15 am and they tell me : we only have green tamales , WHAT??? A tamaleros and they no have tamales, omg

Best thing about this taco was the onion. Tortilla and meat were both VERY DRY. I don’t think any cook (beginner or trained could turn al pastor meat to a black crisp, which leads me to believe the meat was pre-cooked and then re-heated : Barely any cilantro on it either. I don’t mind the stems, so at least pile on a hefty amount of scraps, please. To anyone out there, though: don’t waste your money here. I recommend buying your own raw, pre-seasoned meat at your local carnicería and make your own tacos. Cilantro is about a buck, so you can be heavy-handed at home with it:

Feedback