{"id":7354,"date":"2015-11-19T19:31:39","date_gmt":"2015-11-20T03:31:39","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7354"},"modified":"2015-11-19T11:34:27","modified_gmt":"2015-11-19T19:34:27","slug":"tamale-window-opens-on-cota-street","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7354","title":{"rendered":"Tamale Window Opens on Cota Street"},"content":{"rendered":"
\"Richard

Richard Lambert, company owner, and Stephanie Armstrong, with the Chamber of Commerce, courtesy photo.<\/p><\/div>\n

Santa Barbara Tamales-To-Go are becoming even more available this week. That’s right, now you\u00a0won’t have to wait until the year-end holidays for bagful of fresh tamales\u00a0on the spot\u00a0because\u00a0Santa Barbara Tamales-To-Go<\/a> is opening a tamale window downtown at 20 E.\u00a0Cota St. on the east side of Nectar Eatery & Lounge<\/a> (previously the Blue Agave).<\/p>\n

The grand\u00a0opening, hosted by the Chamber of the Santa Barbara Region<\/a>, will be Friday, November 20,\u00a0from 11 a.m. – 2 p.m.<\/p>\n

After holding two successful pop-ups\u00a0at the Santa Barbara Public Market <\/a>this summer, Santa Barbara Tamales-To-Go owner, Richard Lambert<\/a>, says\u00a0he was inspired with the idea of a window.<\/p>\n

\"Courtesy

Courtesy Santa Barbara Tamales-To-Go.<\/p><\/div>\n

\u00a0“More than half of the folks who came to our pop-ups wanted\u00a0tamales to take home. With our new window, they can come get fresh tamales straight from the\u00a0steamer and packaged to go.”<\/p>\n

The company offers\u00a0six traditional tamales; chicken, pork, beef, chile and cheese, spicy black bean, and farmers’ market (vegetable). According to Lambert, their tamales are gluten and lard-free, and are made fresh daily in Santa Barbara. The tamale window will be open Wednesday through Sunday, from 11 a.m. – 2 p.m. Please call\u00a0ahead (805\/965-2321) for orders of three dozen or more.<\/p>\n

\u2014Leslie Dinaberg<\/p>\n

Originally published in Santa Barbara Seasons Magazine<\/em><\/a> on November 18, 2015.<\/p>\n

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