In 1957 our Grandfather Pompeyo Zamayoa opened Lolita’s Tamales on the corner of Indiana St & Whittier Blvd. Grandad to this day in his mid-80’s, still a hard worker, waking up before the sun comes up, started Lolita’s Tamales with the little he had with the help of his wife, daughters and sons made Lolita’s grow.
30 years later, in 1987 The Whittier Narrows Earthquake that divested the city of Los Angeles, our shop in Indiana & Whittier came down due to how powerful the earthquake was.
In 1988 we reopened, this time more East of Los Angeles. Same Family, Same employees and Same recipe. Adding more to our menu, our goal has always been to serve our community with the freshest ingredients
In 2017 we celebrated 60 years in Los Angeles.
Grandad Pompeyo is very proud to see the growth of the business and to see that it continues to be in family hands for three generations. He still comes to visit and continues to give his wisdom and never shy of giving his honest opinion. We always cherish and welcome him.
Lolita’s Tamales has had a lot of competitors around the area. We’ve heard a lot of stories that our grandad has had “fall outs” or “family split ups”. From companies trying to copy our name and recipe. We’ve proven to our wonderful Los Angeles community for 61 years we have always continued to be the same, never compromising our ingredients with “fake food” or “preservatives”.
Lolita’s stands out because we love what we do. We love to wake up early in the morning to make Tamales.
We understand that our Los Angeles community thrives on good food. Every morning we start with a fresh batch of Tamales. Our Masa Dough, we grind our Nixtamal that we cook on location, mixing it with the best Lard. We mix and mix, to be spongy and fluffy so that when you take a bite of it, it’s not hard like carboard.
Our Popular Red Chili is made daily, made with wonderful spices and ingredients that will make your taste buds jump with joy. We then make our Green Chili, with Jalapeños and spices to give it a good kick full of flavors. We take pride in our tamales, we work hard to give our neighbors the best, never frozen never bought. When you open the cooked tamale, the sauce is runny giving emphasis to “damn, that tamale looks good”. Our meats are braised not boiled. The same goes for our Menudo, we braise it for 16 hours before serving it to you.
The Zamayoa & Bravo family thank you for 63 years of patronage.