Mexican dishes vanish from US menus

Tamale menus in the United States have declined by 7.8% over the past five years due to the high labor costs involved in their preparation. Chefs and restaurant owners cite the time-consuming process, which can take several days and requires specialized skills, as a significant factor for the decrease. Despite their reduced presence on menus, tamales remain a traditional and comforting food, typically associated with holidays and gatherings, rather than everyday dining.

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