Christmas is tamale time in Mexico and many Mexican-American homes. Family and friends gather during the holidays to make large batches of tamales — shredded chicken, meat or sweet fillings enveloped in corn masa dough, wrapped in soft corn husks and steamed.

        Tamales aren't difficult to make, but they are time-consuming (one reason why they're a special-occasion dish).

        But if you want tamales for Christmas, the cooks at La Mexicana Taqueria in Newport will do the work for you.

        Owners Ray and Susy Garcia offer tamales ($1.29 each) stuffed with chicken, beef, pork or vegetables, and they taste homemade — fluffy, moist, sweet and very corny. La Mexicana steams tamales at lunch and dinner every day, but if you're throwing a party, the Garcias suggest ordering at least a day ahead.

        La Mexicana Grocery & Taqueria, 642 Monmouth St., Newport; (859) 291-3520.

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