USA. HMSHost and Jaime Soltero Jr. have opened a Tamale Boy branded restaurant at Portland International Airport, D Concourse.
Following a family recipe, the tamales are made using predominantly local, sustainable and organic ingredients. Tamale Boy started as a food truck business, and now has two other restaurants in Portland which opened in 2014 and 2016.
“We are pleased to continue our partnership with HMSHost by adding another home-grown Portland brand with exciting new flavours to the expanding concessions assortment at [the airport],” said Port of Portland Senior Manager of Concessions Development Shane Andreasen. “Tamale Boy is a wonderful example of our region’s celebrated culinary community and furthers the sense of place that guests continue to enjoy.”
The menu will include traditional tamales, tacos, burrito bowls and salads, plus gluten-free and vegan options, such as Norteño (cornhusk wrapped) tamales filled with chile verde. Beverages include Mexican beers and aquas frescas (fruit waters) made in-house. Breakfast items available include chilaquiles, crispy tortillas with fried eggs served with salsa and pickled onion.
“Our Tamale Boy airport restaurant has a similar appeal and blend of our other two Portland locations. We are thrilled to be part of the great restaurant line-up at [the airport] and are looking forward to introducing out of town travellers to Tamale Boy. We feel our restaurant is an ideal stop for travellers looking for a place to grab one of our Tamale Boy favourites, or try new menu items,” Soltero Jr said.
The restaurant’s design incorporates Tamale Boy’s signature pendant lighting, wood panelling and turquoise colours.
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The company also organises the annual Airport Food & Beverage (FAB) Conference & Awards.
