Los Jarritos

Review by: Michael Stern

“Praise God for corn from Mexico,” declared one tamale-eating customer when he saw us glowing with joy over the sunshine-and-butter brightness of Los Jarritos’ green corn tamales, which are always on the menu. Once strictly a late-summer, early-fall dish, when local corn was ripe and chile was harvested, green corn tamales now are available year-around thanks to trucked-in corn from the south and chilies that are frozen after being roasted.

Los Jarritos’ green corn tamales are some of the best, a swirl of sweet corn and hot pepper flavors steamed to a point of opulent harmony. Order at least a couple of them to accompany such classic Sonoran meals as carne asada, nopalitos con chili (prickly pear cactus with chili colorado), and red or white menudo available in sizes from a pint to a gallon. Most meals are ordered to take out and most tamales are sold by the dozen, but a couple of tables inside and a few on a small patio out front give regulars the opportunity to linger over long breakfasts of huevos rancheros with house-made chorizo and carry on conversations with each other and with strangers.

Note to alcoholics: Los Jarritos sells menudo “ready to cook.” For $35 you get all the fixins needed to make a large vat of the traditional Mexican hangover cure: 11 pounds of tripe, 2 beef feet, and 5 pounds of nixtamal (treated corn).

What To Eat

Green Corn Tamales (6)

Chorizo & Eggs

Red Chili



Los Jarritos Recipes


What do you think of Los Jarritos?

One Response to “Los Jarritos”

Tom Lewis

October 16th, 2011

On a recent trip to Tucson, I paid a visit to Los Jarritos. I was fortunate that a cooler than usual morning allowed me to eat at one of the outside tables near the front entrance. When I ordered, the friendly owner gave me some recommendations and I requested two green corn tamales with chilies and cheese and an order of refried beans.

An employee brought the food to my patio table and had just unwrapped the steaming tamales. The wonderful balance of the intense corn flavor and goodness of the rich chilies and cheese was perfect. Accompanying the tamales was a red salsa that added a nice boost in heat and flavor; not overpowering, just good. The refried beans were very good. I drank a cold Arizona Iced Tea that really hit the spot. The tamales were the best I have ever eaten. Definitely worth a side trip.


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