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Tamales are never meant to be eaten alone. If you’re wondering what side dish goes with tamales, you’re already thinking about this the right way.
The best tamale sides do one thing well: they balance the rich, dense corn masa with something fresh, bright, or creamy. Refried beans and Mexican rice are the classic duo, but there’s a lot more to work with.
After years of hosting tamale dinners (and attending plenty more), I’ve figured out which pairings actually work and which ones just take up space on the plate.
This guide covers 10 side dishes that belong next to your tamales, from traditional Mexican accompaniments like elote and charro beans to quick options like pico de gallo and guacamole. Each one includes how to make it, what tamales it pairs best with, and tips to get it right.
Best Side Dishes for Tamales
Mexican Red Rice (Arroz Rojo)
Why It Pairs Well with Tamales
Mexican red rice is probably the most traditional side you’ll find next to a plate of tamales. The rice gets its color from tomato sauce, which gives it a mild sweetness that balances the richness of the masa harina dough.
I’ve been making arroz rojo for years, and honestly, it took me a while to get the texture right. The trick is toasting the rice in oil before adding any liquid. That step changes everything.
It fills out the plate without competing with the tamale itself. And if you’re feeding a crowd during Christmas Eve or any holiday gathering, rice stretches the meal further.
How to Make It
Toast long-grain white rice in a tablespoon of oil until lightly golden. Blend tomatoes, onion, and garlic into a smooth sauce. Pour the sauce over the rice, add chicken broth, and simmer covered for about 20 minutes.
Don’t lift the lid. Seriously. Let it steam undisturbed.
Flavor Profile
Savory, lightly tangy, with a toasted nuttiness from the fried rice. Garlic and cumin run through every grain.
Best Tamale Pairing
Works with any tamale, but it’s especially good alongside pork tamales with red chili sauce. If you’re also serving sides for enchiladas, this rice pulls double duty on the same table.
Quick Tips
- Use chicken broth instead of water for more depth
- Add frozen peas and diced carrots in the last 5 minutes for color
- Jasmine or basmati rice works better than short-grain here
Refried Beans (Frijoles Refritos)
Why It Pairs Well with Tamales
Tamales and refried beans go together like… well, like tamales and refried beans. There’s really no closer match in Mexican cuisine.
The creamy texture of mashed pinto beans creates a contrast against the dense corn dough. It’s a combination that shows up at virtually every tamale dinner, from casual weeknight meals to big Christmas spreads.
How to Make It
Cook pinto beans with onion, garlic, and oregano until very tender (about 90 minutes on the stovetop). Drain, but save the bean liquid. Fry the beans in lard or oil, then mash with a potato masher. Add reserved liquid to reach your preferred consistency.
The lard is not optional if you want them to taste authentic. At least in my experience.
Flavor Profile
Earthy, creamy, slightly smoky if you use lard. The garlic and oregano add a warm depth that sits quietly in the background.
Best Tamale Pairing
Perfect with cheese tamales and chicken tamales. Also a great base if you’re building a tamale plate with rice and sour cream on the side. The same approach works when figuring out what goes with tacos on taco night.
Quick Tips
- Canned beans work in a pinch, just fry them with cumin and chili powder
- Top with crumbled cotija cheese and a sprinkle of cilantro
- Thin with chicken broth if they get too thick as they cool
Elote (Mexican Street Corn)
Why It Pairs Well with Tamales
Elote brings a completely different texture to the tamale plate. Where tamales are soft and dense, this grilled corn on the cob is charred, creamy, and crunchy all at once.
The tangy Mexican crema and salty cotija cheese coating works as a flavor reset between bites of rich tamale. It’s a street food staple that has earned its place at the dinner table.
How to Make It
Grill or boil ears of corn until tender. Brush with a mix of mayonnaise and Mexican crema. Roll in crumbled cotija cheese, dust with chili powder, and finish with a squeeze of fresh lime.
If you don’t have a grill, broil the corn for a few minutes after boiling. You’ll still get some char.
Flavor Profile
Sweet corn meets tangy, creamy, and spicy all in one bite. The lime juice ties everything together.
Best Tamale Pairing
Best with savory pork or beef tamales. The sweetness of the corn plays well against heavier, spicier fillings. You’ll see this same pairing logic when choosing sides for BBQ chicken too.
Quick Tips
- Cut kernels off the cob for esquites (Mexican corn salad) if easier to serve
- Feta cheese substitutes for cotija in a pinch
- Tajin seasoning adds a citrusy chili kick
Guacamole
Why It Pairs Well with Tamales
A good guacamole adds richness without weighing down the meal. The cool, buttery avocado cuts right through the warmth of a freshly steamed tamale.
It’s one of those sides that feels effortless but makes the whole spread look more complete. Took me forever to stop overcomplicating it, though. Simpler is better here.
How to Make It
Mash ripe avocados with a fork (leave it chunky). Fold in diced red onion, tomato, fresh cilantro, minced jalapeno, and a generous squeeze of lime juice. Season with salt.
That’s it. Don’t add yogurt. Don’t add peas. Just don’t.
Flavor Profile
Creamy, bright, with a fresh herbaceous quality from the cilantro. The lime gives it a slight zing that lifts everything.
Best Tamale Pairing
Great with any tamale, but I find it especially good with chicken tamales and different types of tamales that have a milder filling. Also doubles as a dip for tortilla chips on the appetizer table.
Quick Tips
- Press plastic wrap directly onto the surface to prevent browning
- Add diced mango for a sweet twist at summer parties
- Make it no more than 2 hours before serving for the freshest flavor
Charro Beans (Frijoles Charros)
Why It Pairs Well with Tamales
If refried beans are the quiet, reliable option, charro beans are the loud cousin that everyone’s excited to see. These soupy pinto beans are loaded with bacon, chorizo, and sometimes hot dogs or ham.
The smoky, meaty broth is hearty enough to be a meal on its own. But next to tamales, it turns a good dinner into a proper feast.
How to Make It
Cook pinto beans until tender. In a separate pot, fry bacon and chorizo until crispy. Add diced onion, tomato, jalapeno, and garlic. Pour in the cooked beans with their broth. Simmer together for 20 to 30 minutes so the flavors mix.
Flavor Profile
Smoky, rich, meaty, with a slow heat from the jalapenos. The broth is thick and deeply savory.
Best Tamale Pairing
Pairs best with cheese tamales or bean and cheese filled tamales where the side adds the protein punch. A popular choice at Christmas tamale dinners and birthday celebrations across Mexico.
Quick Tips
- Slow cooker version: combine everything and cook on low for 6 to 8 hours
- The broth gets better the next day, so leftovers are a win
- Serve in small bowls alongside the tamale plate
Pico de Gallo
Why It Pairs Well with Tamales
Nothing cuts through the heaviness of corn masa like a fresh, raw salsa. Pico de gallo is exactly that: chopped tomatoes, onion, cilantro, jalapeno, and lime. No cooking required.
It adds brightness and crunch. Your mileage may vary on the cilantro amount, but I always go heavy.
How to Make It
Dice ripe Roma tomatoes, white onion, and jalapeno. Chop fresh cilantro. Combine in a bowl with fresh lime juice and salt. Let it sit in the fridge for at least 30 minutes before serving.
Soak the diced onion in cold water for 10 minutes first. This removes that raw bite and makes the whole thing smoother on the palate.
Flavor Profile
Bright, acidic, and crunchy with a fresh herbaceous punch. The jalapeno adds a clean heat.
Best Tamale Pairing
Spoon it directly over pork tamales or chicken tamales. Works as both a topping and a side dish. If you’re building a full Mexican dinner, this is the same salsa that goes on tacos as a topping too.
Quick Tips
- Remove tomato seeds to keep it from getting watery
- Can be made up to 24 hours ahead, flavors actually improve overnight
- Use Serrano peppers instead of jalapeno for more heat
Cilantro Lime Rice
Why It Pairs Well with Tamales
When Mexican red rice feels too heavy, cilantro lime rice is the lighter alternative. It’s fluffy, fragrant, and adds a citrusy freshness that complements tamales without competing with them.
This side shows up a lot at tamale potluck dinners because it’s cheap, quick, and feeds a crowd. Can’t argue with that.
How to Make It
Cook white rice as usual (stovetop or rice cooker). Once done, fluff with a fork and stir in chopped fresh cilantro, lime juice, lime zest, and a tablespoon of butter. Season with salt.
Flavor Profile
Light, herby, and zesty. The lime zest adds a fragrant pop that plain rice just doesn’t have.
Best Tamale Pairing
Best with chicken tamales and vegetarian tamales. The lighter profile keeps the meal from feeling too starchy. If you’re someone who also makes tamales at home, this rice comes together while they steam.
Quick Tips
- Add the cilantro and lime after cooking, never during, or the cilantro turns brown
- Use vegetable broth instead of water for extra flavor
- Works well at room temperature for buffet-style serving
Salsa Verde
Why It Pairs Well with Tamales
A tangy tomatillo salsa drizzled over tamales is one of those flavor combinations that just works. The tartness of the tomatillos balances the rich, fatty corn dough, and the roasted chili heat builds slowly without overwhelming anything.
Salsa verde is milder than most red salsas, which makes it a crowd-friendly choice.
How to Make It
Roast tomatillos, Serrano peppers, garlic, and half an onion under the broiler until charred. Blend with fresh cilantro and salt until smooth. That’s the whole recipe.
Took me years to realize roasting the tomatillos first is what makes or breaks this salsa. Raw tomatillo salsa just tastes flat by comparison.
Flavor Profile
Tart, smoky, bright green, with a moderate heat that sneaks up on you.
Best Tamale Pairing
The go-to sauce for chicken tamales and cheese tamales. Many families also mix it into the masa when making masa for tamales for an extra layer of flavor throughout the dough.
Quick Tips
- Make a big batch: it keeps in the fridge for up to 5 days
- Add avocado to the blender for a creamy variation
- Also works as a green chili sauce for tamales
Ensalada de Coditos (Mexican Pasta Salad)
Why It Pairs Well with Tamales
This one surprises people who aren’t familiar with Mexican potluck culture. But ensalada de coditos (elbow macaroni salad) shows up at nearly every tamale gathering in Mexico. It’s creamy, cool, and has a comforting quality that pairs well with warm tamales.
Think of it as the Mexican cousin of American macaroni salad, but with more vegetables and a lighter dressing.
How to Make It
Cook elbow pasta until al dente. Toss with diced carrots, corn, celery, diced ham (optional), and peas. Dress with mayonnaise, a splash of lime juice, and salt and pepper.
Chill for at least an hour before serving. It tastes way better cold.
Flavor Profile
Creamy, cool, with crunchy vegetable bites throughout. Mild and kid-friendly.
Best Tamale Pairing
Pairs well with any tamale variety. It’s especially popular alongside meat-filled tamales at birthday parties and holiday dinners. You’ll often see this salad, refried beans, and tamales served together as a trio.
Quick Tips
- Don’t overcook the pasta or it turns mushy when dressed
- Add a little apple or diced potato for a traditional Mexican twist
- Make a day ahead for deeper flavor
Chicken Tortilla Soup
Why It Pairs Well with Tamales
A warm bowl of tortilla soup turns a tamale meal into something that feels special. The rich broth with shredded chicken, crispy tortilla strips, and toppings like avocado and queso fresco adds a whole other dimension to the dinner table.
It’s a popular first course before tamales during Christmas Eve dinners and other celebrations.
How to Make It
Saute onion, garlic, and jalapeno. Add diced tomatoes, chicken broth, cumin, and chili powder. Simmer for 15 minutes. Add shredded cooked chicken. Serve topped with crispy fried tortilla strips, diced avocado, sour cream, cotija cheese, and a squeeze of lime.
Flavor Profile
Savory broth with smoky chili undertones. The crispy tortilla strips add crunch, and the avocado brings creaminess to every spoonful.
Best Tamale Pairing
Serve as a starter before pork or beef tamales. It also works well alongside pozole if you’re doing a full Mexican soup and tamale spread. Some families keep the soup lighter so it doesn’t compete with the main dish.
Quick Tips
- Use rotisserie chicken for a 20-minute weeknight version
- Fry corn tortilla strips in oil until golden for the best crunch
- The broth base can be made ahead and frozen for up to 3 months
FAQ on What Side Dish Goes With Tamales
What is the most traditional side dish for tamales?
Refried beans and Mexican red rice are the most traditional pairing. You’ll find this combo at nearly every tamale dinner in Mexico, from casual weeknight meals to Christmas Eve celebrations. They’ve been served together for generations.
What vegetables go well with tamales?
Elote (Mexican street corn), roasted bell peppers, and nopales (cactus salad) all work well. A fresh pico de gallo made with tomatoes, onion, cilantro, and lime also adds a crunchy vegetable element to the plate.
What do you serve with tamales for a party?
Set up a buffet with charro beans, cilantro lime rice, guacamole, tortilla chips, and salsa verde. Add a big bowl of ensalada de coditos (Mexican pasta salad). These sides are easy to make in large batches ahead of time.
What sauce goes best on tamales?
Salsa verde made from roasted tomatillos is the most popular choice. Red chili sauce and mole are also common. Some families drizzle Mexican crema and crumbled cotija cheese on top for a simpler finish.
Are tamales a complete meal on their own?
They can be, since masa harina dough with a meat or bean filling is fairly substantial. But most people serve at least one side like beans or rice to round out the plate and add variety to the meal.
What side dish goes with tamales on Christmas Eve?
Traditional Christmas tamale spreads include refried beans, Mexican rice, charro beans, and tortilla soup as a starter. Many families also serve atole (a warm corn-based drink) and finish with churros or tres leches cake for dessert.
What is a healthy side dish for tamales?
A black bean salad with corn, tomatoes, cilantro, and lime dressing is a great option. Jicama salad or a simple avocado salad dressed with olive oil and lime juice also keeps the meal lighter without sacrificing flavor.
What cheese pairs well with tamales?
Cotija cheese is the classic choice. It’s salty, crumbly, and works as a topping or garnish. Queso fresco is milder and slightly tangy. Both are traditional Mexican cheeses that complement the corn flavor of tamales perfectly.
Can you serve tamales with soup?
Absolutely. Chicken tortilla soup and pozole are two popular soup pairings. Serve the soup as a first course before the tamales. Black bean soup is another quick option that works well alongside any tamale variety.
What drinks pair well with a tamale dinner?
Horchata (a sweet rice drink) and agua de jamaica (hibiscus tea) are traditional choices. Atole, a warm corn-based beverage, is the most classic pairing in Mexico. For adults, a cold Mexican beer or margarita rounds things out.
Conclusion
Figuring out what side dish goes with tamales doesn’t need to be complicated. The best tamale accompaniments are the ones that balance the heavy corn dough with something fresh, creamy, or brothy.
Stick with arroz rojo and frijoles refritos if you want to keep it traditional. Throw in some elote or a bowl of salsa verde if you want to mix things up.
The real trick is variety. A good tamale spread has something warm, something cool, and something with a little acid to cut through the richness. That’s it.
Whether you’re putting together a Christmas tamale dinner or a casual weeknight plate, these Mexican side dishes give you plenty to work with. Pick two or three, keep it simple, and let the tamales stay the star.
