Tamalada Setup: Tables, Chairs and Space for a Tamale Party

A tamalada is a tamale-making gathering. Family and friends spend a day around the table, spreading masa, adding filling and folding. It is common in the weeks before Christmas, and in Chicago neighborhoods like Pilsen and Little Village it is part of the season. A good tamalada makes hundreds of tamales in a day. A bad one means people hunched over a low table, a sticky mess and one stove for the steamer. This guide covers the setup, from table height to cleanup. Methods vary by family and region, so adjust to how your family makes them.

Lay it out as a line

Think of an assembly line. Each step has its own spot, and people can pass tamales down the line instead of crossing in front of each other.

For 8 to 10 workers, two 6-foot or 8-foot tables placed end to end or side by side work. For 15 or more, add a third table for fillings and a second for wrapped tamales waiting to be steamed.

Table height and chairs

Standard rental banquet tables stand 30 inches tall. That is right for sitting, and low for standing. Most people prefer to stand to spread masa, and a low table is hard on backs and shoulders. Many adults are comfortable at roughly 34 to 36 inches, about elbow height, but it depends on who is working.

Mix heights. Put elders and children at seated tables with folding chairs and give them the folding job, which is easy to do sitting down. Keep standing stations for people who like to stand. Risers can raise banquet tables, but only if the legs are stable. Ask a rental company which options exist. See table heights and cocktail tables.

For chairs, folding chairs are fine for a day, but padded ones are easier for a 4-hour session. See chairs and how many chairs do I need. A rule of thumb is 24 inches of table edge per worker.

Cover the tables

Masa sticks, and corn husks stain. Cover each table before anyone starts.

• Use a plastic or vinyl tablecloth or heavy butcher paper, taped under the edge.
• Tape down corners so a sleeve does not drag them.
• Put a sheet pan or a rimmed tray under bowls of filling.
• Keep a roll of paper towels and a damp cloth at each station.
• If you rent linens, ask about stain policies first. A rental cloth may not be right for masa. See linen stain and damage policies and linens.

Steamer and stove space

The steamer is the bottleneck. A big tamale pot, or tamalera, may take 2 hours or more to cook a batch, and each batch holds a limited number. Plan the steaming while the crew is still wrapping.

• A tall steamer pot needs a sturdy burner and room around it. Check the weight when full of water.
• A second burner doubles your output. Some hosts use a propane burner outside. Use gas burners only where it is safe, and check your building and village rules.
• Power. A roaster oven or an electric steamer needs its own outlet. See event power needs.
• Resting space. Cooked tamales need to rest on a tray before serving. Keep a warm spot nearby.

For a large batch, ask about catering equipment such as roasters and warming trays.

Cleanup

Keep masa out of drains. Scrape it into the trash. See event cleanup plan and returning rentals.

What most hosts find out too late

• Cold basements and garages. A Chicago garage in December can be near freezing, and masa gets stiff. Work indoors in a warm room if you can, and plan heat if you cannot. See heating rentals.
• The weight of steamers. A tamalera full of water and tamales is heavy. Put it on a stove or a stable stand, not a folding table.
• Lines for the sink. A crowd of 15 can back up one sink fast. Set out a tub or two for soaking bowls and utensils.
• Weekends before Christmas book early. Ask for your date as soon as you know it. If the crew is large, extra tables and chairs run out first. See peak season event rentals.

Plan your tamalada rentals

Tell us your crew size, room and date, and we will check it with the rental companies and send one quote for tables, chairs and covers. Book a free 15-minute planning call or get a quote. One call covers the whole list.