Our story
A distinctive Creole tamale tradition with roots dating to 1937.
Where it began
The recipe was created by Joseph Trahan, and the family business grew into a local institution known for tamales, seasoned links, cracklins, chili, and the kind of food people remember long after the meal.
What makes the tamale different is fundamental: it is made with cornmeal rather than masa. The beef filling is finely minced and centered inside the cornmeal tube before each section is hand-wrapped in a corn shuck.
Meet the owner
Led today by Hal Guillory, Uncle Henry’s continues serving Southeast Texas with pride. The goal is not to turn the tamale into something else. It is to protect the flavor, texture, and process that made it a Beaumont favorite in the first place.
“Same tradition. Same distinctive Creole tamale. Still making them the right way.”
The legacy in four chapters
Joseph Trahan creates the recipe that becomes the foundation of Uncle Henry’s.
The food becomes part of family gatherings, holidays, and everyday Southeast Texas life.
The Texas Historical Commission recognizes Uncle Henry’s as a Texas Treasure Business.
The business remains focused on consistency, service, and the Creole cornmeal tamale.
Taste the history
