Tamales look cheap to make, but the margin hides in masa hydration, filling ounces, and wrap costs. When any of those drift, your best seller turns into a slow leak.
This guide shows how to price tamales for profit in the U.S. with portion standards and simple math.
Quick Summary
- Cost tamales by portion, not by recipe batch
- Track masa hydration so the portion stays stable
- Wraps, foil, and bags are real unit costs
- Reprice whenever your main protein spikes
Why Tamale Margins Disappear
- Masa hydration creeps up and portions get heavier
- Filling variance adds hidden cost per unit
- Steam loss and holding time change final weight
- Free salsa and condiments are never truly free
- Combo pricing hides cost creep on single items
Core Tamale Cost Formula
Tamale cost = Masa portion + Filling portion + Wrap + Salsa + Packaging
Food cost % = Tamale cost / Menu priceKeep each part as a fixed portion with a fixed unit cost.
Portion Standards to Lock In
- Masa per tamale (oz or g)
- Filling per tamale (oz cooked)
- Wrap count (1 husk or 1 leaf)
- Salsa portion (oz)
- Packaging (foil + bag or tray)
If you cannot write these down, you cannot price tamales.
Example (Sample Only)
- Masa portion: 5 oz
- Filling portion: 2.5 oz cooked
- Wrap: 1 husk
- Salsa: 1 oz
- Packaging: foil + bag
Sum the unit costs and back into your price target. Then build a separate price for half-dozen and dozen bundles.
Local Price Check Sources (U.S.)
- USDA ERS Food Price Outlook for food-away-from-home trends
- BLS Average Price Data for retail price sanity checks
Use these as a market pulse, not as your final cost.
Checklist
- Masa hydration ratio documented
- Filling portion weighed during prep
- Wrap, salsa, and packaging counted per unit
- Bundle pricing built from single-unit cost
Do This Now
- Standardize all portion sizes in grams or ounces
- Calculate food cost for your top 5 menu items
- Set up a weekly price check for key ingredients
- Document your current yield percentages
- Create a pricing review calendar for the next 12 months