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Tamal Sandwich with Atole

Name: Tamal Sandwich with Atole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 4 Crusty bread rolls (bolillos); 1 litre Hot atole (vanilla, guava or strawberry); 4 tbsp Soured cream (optional); 2 Green chilli strips (optional); 0.5 White onion rings (optional); 4 Cooked tamales (rajas, mole or sweetcorn)

30 min (10 prep + 20 cook) Easy 4 servings CDMX

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 30 Mar 2026

The most iconic CDMX breakfast: a hot tamal inside a crusty bread roll served with atole.

About this recipe

The tamal sandwich, affectionately known as guajolota in Mexico City, is the capital's most iconic breakfast: a hot tamal tucked inside a crusty bread roll, accompanied by a steaming cup of atole. This combination of carbohydrates - which would horrify any nutritionist - is the fuel of the early-rising chilango, sold from five in the morning at street stalls outside metro stations and popular markets.

History & Origin

The tamal sandwich is one of Mexico City's most beloved gastronomic emblems, though its combination of tamal inside a bread roll tends to bewilder visitors. Locals affectionately call it "guajolota", a nickname whose exact origin is debated: some say it refers to the "plumpness" of the stuffed roll, others that it comes from a famous vendor called Guajolota who popularised it in the twentieth century. What is certain is that this sandwich was born in the capital's popular markets as a practical solution for early-rising workers who needed something hearty and affordable. The tamal, a pre-Hispanic legacy of over three thousand years, found its perfect twentieth-century companion in the bolillo - a bread roll of Spanish heritage. The combination is nutritious, portable and comforting, perfect for the cold winter mornings of the Mexican highlands. The accompanying atole completes the picture: another pre-Hispanic maize drink that warms the body in the chilly early hours of the altiplano. Guajolota stalls are a social phenomenon in themselves: long queues of people from all social classes waiting from 5am in front of steaming griddles, buying their breakfast wrapped in brown paper to eat standing up or on the metro. The tamal sandwich has become a symbol of chilango identity, as representative of Mexico City as the Angel of Independence or the city's minibuses.

Estimated cost

£7.00

Total cost

£1.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

520

Calories

14g

Protein

78g

Carbohydrates

18g

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare or buy the tamales in advance. If making at home, ensure they are well steamed (minimum 1 hour). Tamales with rajas and cheese, black mole with chicken, or sweetcorn tamales are the most popular for guajolota. Keep warm wrapped in their corn husk.
💡 In the UK you can find Mexican tamales at specialist shops or order them frozen from importers.
2
Heat the atole in a medium saucepan over medium-low heat. The atole should have the consistency of a light cream: neither too thick nor too thin. Stir constantly to prevent it sticking to the bottom. Keep warm without boiling.
3
Open the bread rolls in half without separating completely. Heat them on a dry griddle or frying pan over medium heat for 2 minutes per side until crispy on the outside but soft inside. You can also briefly toast them in the oven.
💡 The roll should be hot so it absorbs the tamal's juices.
4
Remove the tamal from its corn husk carefully. Place the whole tamal inside the open roll, pressing gently so it fits well. If the tamal is very large, cut it in half lengthways.
5
Optional: add a tablespoon of soured cream, some white onion rings and a few strips of green chilli for extra flavour. Close the sandwich and wrap in brown paper or foil to keep it hot.
💡 The original street stall version has no extras, but at home you can personalise it.
6
Serve immediately alongside the hot cup of atole. The tamal sandwich must be eaten at once to enjoy the contrast of the crispy roll and the soft, moist tamal inside.
💡 Guava, strawberry or vanilla atole are the most popular accompaniments for guajolota.