Prepare to have your taste buds blown away, because these tamales are unlike anything you’ve ever experienced. And this is the part most people miss: they’re not just tamales—they’re a flavor explosion that redefines what this traditional dish can be. Originally published on December 20, 2024, and updated on November 28, 2025, this East Idaho Eats encore piece dives into the culinary innovation of Ricco Lanauze, owner of Tamales Inc. in Idaho Falls.
Lanauze didn’t just want to make tamales; he wanted to create something extraordinary. “We wanted to do something nobody else has done,” he explains. And boy, did he deliver. These tamales are smothered—yes, smothered—in a decadent blend of rice, red salsa, salsa verde, cheese sauce, onions, sour cream, guacamole, and parsley, then crowned with crunchy Takis. The result? A burst of flavors that leaves traditional tamales in the dust. But here’s where it gets controversial: is this still a tamale, or has it evolved into something entirely new? We’ll let you decide.
The meats—pork, chicken, and beef—are slow-cooked overnight and shredded to perfection. EastIdahoNews.com sampled the chicken and beef varieties, and let’s just say they’re worth every minute of the seven-hour labor of love it takes to make a single batch. Lanauze admits they experimented tirelessly to perfect these tamales, and the rave reviews prove it’s paid off.
But wait, there’s more. Tamales Inc. also serves up Crazy Corn in a Cup—a warm, savory delight loaded with mayonnaise, sour cream, Tajin, lime, corn, and a secret blend of cheese and spices. It’s got a kick, but for the brave, there’s an option to crank up the heat even more. And if you’re craving something sweet, their frozen horchata—available in regular or strawberry—is thick, icy, and perfectly sweet.
Here’s the bold part: Lanauze encourages customers to get creative. Have a menu idea? Message Tamales Inc. on Facebook or Instagram, and you might just see your suggestion come to life. Located at 475 Park Avenue in Idaho Falls, they’re open Monday through Thursday from 11 a.m. to 8 p.m., and Friday and Saturday until 9 p.m.
So, here’s the question: Are these tamales a genius reinvention or a departure from tradition? Let us know in the comments—we’re eager to hear your take!
