For burritos, I often pick up a few to go when I’m at my favorite Mexican place and freeze them when I get home. Way better than buying something frozen at the grocery store. I cut them in half before freezing so one is a snack, two is a meal. I’m sure that would work well with tamales, too. Since the OP lives in CA, I’m sure there’s a good Mexican place not too far from home.
Wait. Just wait. You’re in SOUTHERN CALIFORNIA and you want to buy frozen Mexican food? You can have the best Mexican food in the US delivered to your door from one of the hundreds of excellent Mexican joints within a five-mile radius.
I’ve never understood why there’s any market for frozen pizza in NY, either.
Sometimes, after a hard day of watching bikini’s on the beach, I’m just too tired (okay, lazy) to dirty the kitchen and think about cooking. Those days I have 2 choices, fast food or frozen.
We do have a ton of good Mexican restaurants but they depend on who is cooking that day and that changes.
So yes, sometimes I’m just too lazy to do anything more than the freezer to microwave thing.
We’ve also got Mexican markets that sell really good marinated Carne asada. It isn’t hard to cook, but sometimes I just don’t want to cook.
That’s by Don Miguel. That is the company I complained to and received coupons for more of their food. If the food looked half as good as the package I would have eaten it instead of the package.
As I’ve mentioned, Sooner or later, everything winds up in a tortilla. Leftover chicken? Leftover roasted pork? Leftover roasted turkey? Leftover beef? Simmer it with a little salsa, warm up some corn tortillas (so that they’re pliable), and roll them up. Six or seven should fit into a 1-gallon zip-top bag that you can put in the freezer. Pull them out when you feel like it, and fry them in oil or bake them in a baking dish with enchilada sauce and cheese. (Enchiladas are better if you roll them fresh, dipping the tortillas in warm/hot enchilada sauce to make them pliable.)
I have yet to find something from Amy’s that isn’t tasty. In fact, I just had a tray of their bean & cheese snacks for lunch. Nuke them for the amount of time it takes to mix up the dipping sauce, crack a Sierra Nevada and call it good.
Yes, within three blocks I can find a large Mexican supermarket with a take-out counter, three different family-owned taco joints and a brew pub. But sometimes I just want a beer and nosh in front of the computer.
No and No.
No, it isn’t mexican, if anything it is Greek and very Cincinnati.
No, it just is not the same frozen, much better to just make some yourself if Cincinnati is too far away.
Sure it takes 3 hours, but most of it is hands off simmering.
Yeah? Which ones? Might be worth a try …
Cruz’s Mexican Grill, Utqiaġvik, Alaska.
Maybe not the most Mexican, but probably the most frozen.
And now you are all scouring Google Maps to find a more northern Mexican restaurant. Admit it.
Stouffer’s mexican lasagna
I like these too, especially topped with a spoonful or two of TJ’s salsa verde.
That’s all cooking. :rolleyes:
But it doesn’t have to be on a bikini-watching day. 
I’m surprised there are not any local companies selling frozen or refrigerated foods in your area. I’ve got several to choose from here in Albuquerque.
…but it is wicked good on cheese coneys with mustard and onions. Man I love cheese coneys. It’s the only thing I ever get from Skyline. Fortunately, I live here so they’re everywhere.
If Hillary had been elected, we’d have a taco truck on every corner. 
But a question about Amy’s. Most packaged foods have lots of nasty additives, and also lots of salt. How does that stuff fare in the health department? (Yeah, I’ve been reading too much Michael Pollan.)
Amy’s is generally free of stuff you can’t pronounce. They seem to use relatively few ingredients as compared to other frozen foods, and they market their food as “organic”. While I’m somewhat skeptical of organic-labeled food (how is the designation granted and enforced, is it really healthier, etc…), I do try to buy food that is recognizable as food. Here is the ingredients list for one of their burritos:
ETA: that particular item does have a crapload of sodium, though. 580 milligrams. Yikes. I’m not particularly watching my salt intake, but that does seem a skosh high. I’m not sure if that’s typical of their food.
Missed the edit window:
As an aside, while I do like Amy’s foods in general, I’m not crazy about their Indian food. I found it bland, and the paneer a little rubbery. It’s not bad, just not that great. Otherwise, I’ve been pretty happy with everything of theirs I’ve had. We always have half a dozen of their items in our freezer.
As an organic chemist, “stuff you can’t pronounce” doesn’t work on me for two reasons. One, I can pronounce it, and two, anything can seem scary if you break components of a food down and then name it all with standard nomenclature. (See the banana example.) Personally, I pay the most attention to added sodium, fat, and sugar and not small amounts of various preservatives and other additives.
Lots of people seem to think things aren’t ‘Mexican’. What does that even mean? Mexican cooking is regional. And based off cooking done in the homes of mostly working class people. I wonder how many of you would even want to try some ‘real’ Mexican food.