I come from a long legacy of Mexica and Southwest Indigenous matriarchs, and I often think of my great-grandmothers when I prepare tamales; for they taught my grandmothers, who taught my mother and myself. The art of preparing tamales is like an inheritance, an edible family heirloom so to speak, passed down to me by my ancestors.
I began creating in the kitchen as soon as I was tall enough to reach the stove. I’ve cooked professionally for nine years. Roscito’s Tamalitos was born in February of 2009, when I decided to work for myself, after months of fruitless job hunting.
Roscito’s Tamalitos are vegan, gluten-free, and soy-free. Made with some local, mostly organic ingredients, and a whole lot of Love!
I hope to inspire people, especially people of color, to explore ways to reconnect with the diets of their ancestors. I know that decolonizing oneself can be challenging, but I have found that when I am intentional about what I put into my body, I notice a difference in my mind and spirit. I also know that there are a plethora of barriers that keep people from cooking for themselves or accessing healthy food. So, I do my best to gently lead by example and offer what I can, when I can.
See all of Rosco’s delicious pictures on Facebook!