Street FoodEasyFree

Tamale Sandwich

Name: Tamale Sandwich
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 250 ml Atole; 1 Bolillo roll o Telera roll; 15 ml Soured cream; 1 Tamal; 30 ml Salsa verde o roja

15 min (10 prep + 5 cook) Easy 1 servings Ciudad de México

Edmond Bojalil

Recetas Mexas

Published: 11 Mar 2026 · Updated: 30 Mar 2026

The legendary Mexico City breakfast: a tamale inside a bread roll.

About this recipe

The guajolota, also known as torta de tamal, is the most iconic and controversial breakfast in Mexico City. It is simply a tamal - any flavor - placed inside a bolillo or telera roll. Yes, it is carbs inside carbs, and that is precisely what makes it legendary. Capitalinos eat it every morning alongside a hot atole, forming the combo known as "guajolotas y atole." It is a hearty, cheap, and quick breakfast, perfect for eating standing at a street stall corner before hopping on the metro to work.

History & Origin

The guajolota is a culinary phenomenon exclusive to Mexico City that defies all nutritional logic yet represents the essence of Mexican street ingenuity. Its origin dates back to the early decades of the 20th century, when street vendors in the historic center sought ways to offer a complete, affordable, and portable breakfast to the millions of workers flooding the streets each morning. The name "guajolota" comes from "guajolote" (turkey), possibly because of the plump shape of the tamal-stuffed roll. For food purists it is an abomination; for chilangos it is morning poetry. The tamal-bolillo combination creates a contrast of textures: the moist softness of the tamal against the crusty bread shell. Hot atole completes the experience. It is estimated that over 500,000 guajolotas are consumed daily in Mexico City. It is a dish that unites all social classes: from blue-collar workers to executives, everyone lines up at the same stall.

Estimated cost

£3.50

Total cost

£3.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

520

Calories

14g

Protein

68g

Carbohydrates

22g

Fat

Fibre

780mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Heat the tamal to the vapor for 15-20 minutes si is recién hecho, or 25-30 minutes si estaba congelado. You can also calentarlo in the microondas envuelto in a trapo damp for 2-3 minutes.
💡 El tamal should estar well hot and damp for inside.
2
Cut the bolillo a it largo without separar completely the dos mitades. Remove a littlel migajón of the centro for hacer espacio.
💡 Un bolillo of the day, with corteza crispy, es fundamental.
3
Remove the leaf of corn of the tamal hot and colócalo inside of the bolillo. If gustas, add a little sauce and cream.
4
Cierra the bolillo pressing slightly and disfruta of inmediato with a vaso of atole hot. Así desayuna in the CDMX.