The The Tom Tom is a Chicago corn-roll tamale created by Greek-Americans at the Tom Tom Tamale Manufacturing Company. They industrialize the classic handmade Mexican tamale — traditionally a family event filled with care — by using machines to press a circular layer of yellow cornmeal around seasoned beef, extruding it into cylindrical tubes, and steaming it until firm. Even with the mechanized process, Tom Tom still uses pure beef and quality ingredients, producing a Chicago favorite made with plenty of love.
Eat your warm Tom Tom in a bowl of Texas-style chili with onions and an American Slice or a Cheddar-Jack blend. Split the tamale open and drench it in warm nacho cheese — the South Side favorite. Or treat it like a hot dog and top it with Chicago-style fixings: mustard, relish, chopped onions, tomato wedges, a pickle or cucumber spear, sport peppers and celery salt. The Mother-in-Law is a Chicago original: a Tom Tom tamale set into a hot dog bun and smothered with chili. Add cheese and the gender flips — that version is the Father-in-Law. It's a South Side classic, messy, comforting, and unmistakably local. - Phantom
| Y/M/D | Person | Association | Description | Place | Locale | Event |
|---|---|---|---|---|---|---|
| 1937/00/00 | Tom Tom Tamale Manufacturing Company | Owner | The Petros family buys the Tom Tom Tamale and Bakery and begin producing Chicago corn-roll tamales - a yellow cornmeal shell filled with seasoned beef, extruded into cylindrical tubes and steamed until firm. The factory store is at 4750 S Washtenaw Ave. | Chicago's South Side |
| Particulars for : | |
|---|---|
| Food Culture | American Food |
| Product Kind | Food |
| Cultural Affiliation | Greek American |
| Food Attribute | Regional Food |
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