how much would you charge?!
Answers:
That depends upon where you live. When I was living in a small town in Montana, people would buy my tamales for $25 a dozen. I'd add in a pint of homemade enchilada sauce or hot sauce, which ever they preferred. GOOD Mexican food made with quality ingredients is difficult to come by up there, so I made out nicely with mine. Also sold my hot sauce, green chili burritos, enchiladas, machaca. I'm tellin' ya, it depends where you live. And you don't need a license if you're just selling to people you know who wish to buy your product. They feel privileged to have good cooking!
Now that I'm back in AZ, well, that's a different story. The Mexicans use inferior meat and sell for cheap, so I'm not going to compete with that since I use quality beef in mine so my cost would definately be more than theirs is.
I wish you well. You'll figure it out. Talk to your people who are interested in buying, offer some sauce on the side to make up for any extra cost to them. That really made a BIG difference when I sold in Montana.
First of all, in most states you can't sell food products from home without proper licenses. I would suggest that you call your local county clerk to find out the rules and regulations of selling food from home. If you get the proper licenses to sell your product, I would take in consideration how much you spend on ingredients and labor on cooking them then mark them up anywhere from 25-40 percent.
I'm a lawyer and foodie!
On the west coast they charge 3-5 dollars. Get them hooked on $3 then raise the price if you feel it's still fare.
Tamales are a lot of work and deserve a just price, don't give em away. LOL
I've eatin enough of em to know. Hope you have good bizniz! :)
The guys/girls in my grocery store parking lot (of a small town in California) sell them for $1 each.
Depends on how big and what others are selling them at and how much people are willing to pay. $1.00 - $2.00 should be ok.
You would want to compare your price with other vendors and of course figure the cost per portion and then add your profit amount.
buck 50 - 2.50