The windows of the tiny, tucked-away Lucy’s Tamale Factory remain perpetually fogged. Inside, Lucy and her staff of cooks dart from stovetop to stovetop, steaming massive pots of traditional Mexican tamales—fluffy, authentic cornmeal street fare filled with chicken, pork, or jalapeño. The cooks mix masa and shred meats to craft the treats, winners of numerous awards across the U.S., which emulate the tamales Lucy’s family has made for generations in Durango, Mexico. Their hard work has paid off; their classic handheld delights with no preservatives have earned accolades from festivals and fares across the US. Patrons bustle in and out of their shop to order the tamales individually or by the dozen for special events such as large parties or events where people are required to construct their own hats out of cornhusks.