Beaumont’s original Creole tamale tradition

Not masa.
Cornmeal.
Creole tamales.

Seasoned cornmeal surrounds a finely minced beef center, formed with precision and hand-wrapped in real corn shucks.

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1937Beaumont tradition

The difference is in the bite

Creole, not masa

Uncle Henry’s tamale has its own texture, its own method, and a flavor rooted in Southeast Texas.

Seasoned Cornmeal

A tender cornmeal exterior creates the unmistakable Creole texture. No masa.

Centered Beef

Finely minced beef is formed down the center so every slice delivers a balanced bite.

Machine Precision

A dual-cylinder process forms the cornmeal tube and beef filling consistently.

Hand-Wrapped

Workers finish every tamale by rolling it in pre-cut natural corn shucks.

Creole cornmeal tamales with a heritage-inspired Beaumont backdrop

A Beaumont tradition since 1937

The keeper of the tradition

Led today by Hal Guillory

With origins dating to 1937 and a recipe created by Joseph Trahan, Uncle Henry’s grew into a Beaumont institution. Hal Guillory continues the family tradition with the same focus on distinctive tamales, seasoned links, and famous cracklins.

In 2022, Uncle Henry’s was recognized as a Texas Treasure Business by the Texas Historical Commission.

Read the full story →

Tradition meets precision

How the tamale takes shape

Beef is minced

Centers are formed

Sections are cut

Each is hand-wrapped

See the complete process →

Retailers, events, and distributors

Bring Uncle Henry’s to more tables

We are preparing the brand for its next chapter while protecting what makes the food distinctive.

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Not masa.
Cornmeal.
Creole tamales.