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God bless the forum, its the off the beaten path dives that I live for and the forum has led me to a place that deserves its own thread and maybe even its own section. Work brought me to chillicothe Il (near Peoria off I-80) this past weekend and the forum led me to WILLIES. Willies sits in what was an abandoned gas station and he is in the process of opening (in about a week) indoors and they will have draft beer available. Willie comes to us from the Missisip Delta region and he origianlly moved to Peoria only to go back home and not leave until he perfected the art of the tamale. Perfect it he did! Im a big tamale eater, have been since I tried my first at 7 years old and I would say I have tried as many tamales as any 25 year old out there (lots) and these are the greasiest, tastiest melt in your mouth tamales I have ever tasted. I have never been to the Delta region but I am sure that these would hang with anyplace in the area. Willy uses 100% corn meal and the spicing is perfect, a lil on the hot side, my only complaint was we arrived Saturday and they were closed Sunday and didnt have the tamales on Monday, I did however work out something with him where we will have a large quanity shipped to Chicago, yes they are that good. Wait theres more, Willy also serves some smoked ribs that are the best I have had within a 4 hour radius of Chicago. These things were cooked to perfection they had the perfect smoke ring and while not meat jello they fell off the bone and nothing sharp was needed to cut them with and the homemade sauce was top notch. Anybody in this area that enjoys this genre of food must stop here, there is nothing like it in Chicago. Actually Willy also operates a street cart in Peoria located at the corner of Main and Adams and another dive that the wife runs that serves everything as the Sparland location located in Peoria. The Sparland location is really going to be thee spot in town when the inside opens. Thank you so much for bringing this place to my attention, now I gotta figure out a way to get back to the area asap.

Pictures coming soon when I develop my cam.


Willies Homemade Tamales and Smokehouse
4-way stop at IL-29 & IL-17
Sparland, Illinois
309/686-0515

Willie & Juanita Tamales
1800 North Knoxville Avenue
Peoria, IL 61603
309-686-0515

Hi,

It is odd how life works. I was just talking about Willies this afternoon. While I could not remember the name of the establishment, I did recall their tamales. It's been my desire to head back there for the tamales as well as the opportunity for fried turtle. Willie offered to go with me for the fried turtle whenever I go back.

My post on Willie's is here.

Thanks for posting. I cannot wait to see your tamales.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

I have to stop here. My in laws live in Peoria and I have traveled this route for 25 years, unfortunatley when we go down, it's around 10 am when we hit Sparland on Saturday and Willie's is closed on Sunday when we return. MIL rules that we have to pick her up for lunch around 11 on Saturday and there is no way on earth that she would dare to consider eating this kind of food so I have been long suffering as I drive by and see a closed Willie's. This timing does, however, give me a chance to go to Ron's Cajun Connection in Utica on the Sunday trip home!

SHUT UP! Da Beef, we must've crossed paths at Summer Camp (I'm assuming that's why you were in Chilicothe?). I, too, passed by Willie's, but they were closed when we were driving in, and he didn't have any tamales when we were driving out--just pork chop sandwiches and sausages. Bummer.

I was all fired up to post about it, too. Should've known Cathy2 already nailed it.

_________________
http://www.ColleenRush.com

I eat at Willie's cart downtown all the time. It's funny though. I have never had his tamales. I always get his pork chop sandwich. It's a monstrous butterflied chop that he orders specifically for him at a butcher shop in town called Raber's. They are really, really good, especially with a bit of bbq sauce, grilled, carmelized onions, and jalapeno slices.

The thought of tamales being a food widely-popular in the Delta areas hadn't entered my mind, until I read this remark. Any thought on the history of how it became seemingly so popular? Your comment about "greasiest" turned me off, though - because I've never known a tamale to be greasy. If someone has a picture of what Willie's serves I'll appreciate a look. Thanks!

Hi,

For those who will make a special trip to try Willie's tamales. I suggest calling in advance to have him put some aside, because they seem to sell out early. When I told I will be back someday, because I missed them too, he told me to call in advance.

Southern Foodways Alliance has an ongoing project on Delta Tamales.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

I was just down in Mississippi
about a month ago and tried
as many tamales as I could
find. I love regular/Mexican
tamales a lot, but find them
frustratingly variable; usually
too dry or not the right balance
of filling and masa. But just
about every Delta tamale I
tried was spot on. They're
not made with masa (but rather
cornmeal), so they are not as
"waxy" as regular tamales
usually are, and the filling,
though usually ground beef,
was as saucy/spicy as the
best tamoles (mole-tamales)
I try so hard to seek out.

We made our first visit to Willie's yesterday. Had to be in Peoria for other reasons, but we'll go back just for Willie's. I was a little saddened to see the outdoor diner booth replaced with picnic tables, but since it was scorching outside, we were happy enough to eat inside. As per Cathy2's reommendation, I called ahead to reserve some tamales for our 3 p.m. ETA, but was told it wasn't necesssary. The tamales were fantastic, as were the pork chop sandwich (maybe the best I've ever had) and the 1/2 slab of ribs.
Willie's is expanding its operation: the menus have "11 a.m. - 8 p.m. 7 days" hand-printed on the bottom; a staffer was seated at a nearby table working through a big stack as we ate.
The tamales were a blast from my past: Somehow or other, delta style tamales made their way up to central Illinois. My grandmother in Springfield used to talk about the tamale men who'd wheel their carts through the streets in the evening. The Peoria area also has a tamale factory, Art's Tamales. These tamales are also in the Delta style - as opposed to Mexican-- but different from Willie's -- a little lighter and not self-sauced. The Art's tamales style is what I remember as a child eating in one of Springfield's (Chilli Capital of the World) many chilli parlors (it was always spelled with 2 lls -- don't know why but that's how folks in the British Empire spell it.) A double header was a bowl of chill with two tamales.
We bought some frozen tamales from Willie's to take home and were given VERY specific cooking instructions involving two pots and a tiny container of "secret seasoning"
As a new participant in LTH forum, I'd like to thank everyone-- I'm enjoying it almost too much (possible addiction?)

_________________
"life is a banquet, but most S.O.Bs are starving to death!"

I forgot to include contact info for Art's Tamales: 1453 Hickory Point Road, Metamora IL. Phone# 309-367-2850 The factory is open Tues.-Thurs.

_________________
"life is a banquet, but most S.O.Bs are starving to death!"

Hi,

What I love about this place is the flow of information. While you were thrilled to learn about Willies. I am equally thrilled to learn of Art's Tamales.

BTW - I will be in Springfield for the State Fair on Wednesday August 15th.

Welcome to LTH!

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

My timing was wrong again passing by Willie's but boy has he changed the place! Totally cleaned up the lot and painted the place. Banners now hang from the outside advertising specials. Nice picnic tables and a shaded area to eat. I've been told that this has become a hot spot!

Hi,

I'm heading to Willies Tamales and BBQ today. I called ahead to reserve a dozen tamales. Just from the phone call I get the impression Mr. Willie is in high cotton. Kitchen hours are 11 AM to 8 PM with Willie coming in around 6 PM. The bar is open until midnight Friday and Saturday nights.

circa 2006


circa 2006


194 N Railroad St
Sparland, IL 61565
(309) 469-2222

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Yes, it looks like Willie's has become the town hot spot! There were people eating outside but the majority of the operation seems to be inside, although the smokers are still out front. It sure is a far cry from your photos taken last year!

Cathy2 and I stopped at Willie's on the way to the pre-Burgoofest cooking. I was impressed with the tamales. Definitely had a kick.

From a senior Illinois politician's e-mail blast:



Willie's now has a website:

http://willieshomemadetamales.9f.com/index.html

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

I forgot to post this before when it would have been useful but earlier this month Willie's tamale machine was on the fritz. I hope it's fixed now but anyone about to make the trip to Sparland would be wise to call ahead.

Hi,

It sure takes the illusion away those tamales are handmade.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

He could be talking about his Abuela.

_________________
Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

Cathy2 and I spent an afternoon in Peoria looking for Willie. Hate to be the bearer of bad news but the Knoxville Avenue location of Willie's has closed. That blank spot toward the far end of the shops is where Willie's once was.



We were told there's another location in Campustown Plaza (corner of Main & University in Peoria). Unfortunately that Willie's was nowhere to be found. We were also directed to UFS-Unclaimed Freight Store (1800 SW Adams). Even though Willie no longer runs their food cart, Unclaimed Freight turned out to be a worthwhile stop. Cathy will be ready when she gets her deer.



On a more positive note, the Sparland location is still going strong and the tamales are as good as ever. While there, we were told that Willie's only outpost in Peoria is the cart at Adams & Main. Here's the current contact information (note that the phone numbers above no longer work).

Willies Homemade Tamales and Smokehouse
104 N Railroad St
Intersection of Routes 29 & 17
Sparland IL
309-469-2222

Willie's Tamales
Downtown Peoria Street Cart
Adams at Main St
Peoria IL

We were in Peoria this past weekend (7/18 & 19). There is now a Willie's mobile unit selling tamales only from a tent pitched near the intersection of Ill. Rte 29 and Cloverdale Road on the south end of Chillicothe, Illinois near the Mc Donalds. I didn't see it until we were right on it and in the wrong lane, it was not there on Sunday. Willie's in Sparland was busy but we didn't have time to stop.

Last fall, Rene G and I were in Peoria searching for Willie's locations there. I'm glad he is now in Peoria once more.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Just an FYI, Willie's mobile location is in Chillicothe, Illinois, 20 miles north of Peoria. It's definitely a fair weather operation with just a canopy over a push cart type set up.

HI,

I guess I read the information too fast. I now see the Chillicothe reference. Thanks for highlighting this.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

I spent the last couple days in the Central Illinois region, mainly in Springfield, but on the trip down there decided to take a foodventure that would turn into a two day eating binge. The original plan was to make my first visit to Rip's and eat some Lasalle County fried chicken but since we left the city at 9a on Tues. we weren't going to be able to sit around and wait til 4:30 so I told my boy behind the wheel to head to Sparland IL down the river for our first stop of the day.

I love Delta tamales and have been craving them for a long time now. We had that place in Chicago J's Fresh Meats that sold them but they are no more. I will always love Willie's because as it noted in the OP in this thread its a place I fell in love with three years ago when we drove by this random old gas station with a BBQ pit, a few chairs, lots of smoke in the air and a dude named Willie holding the lot down. Well its been a while since I've been and Willies has really come up as you can see below. It now has indoor seating with tables and a bar along with some gaming machines and a TV.


Willies Tamales (Sparland, IL)

Willie wasn't in when we were there but the two ladies working took our order and got to work. I went with 2 bunches of Tamales (6 per), a butterflied pork chop sandwich and the rib tips. I couldn't eat the tamales fast enough. A bunch goes for $6 and they are small and pretty easy to eat alot of but still worth it for me since I cant get anything like these in the city. I remember them being a little more spiced up the first time but these tamales which hes been making for decades still do the trick for my cravings.


bundle of Willies famous delta tamales

When Willies first opened they were doing all the cooking outside in the smoker and grill seen in the pic up above. But since they now have a building with electricity, space and all that they also have an aquarium smoker inside and are smokin' year round. They also have a grill inside but no AC and not a great ventilation system and smoking is allowed so it gets really smokey in there from the grill and cigs. I saw a sign saying they will start cooking outside next week. I should of gone with a slab of ribs over the tips b/c I really didn't enjoy them all that much. They were large and nothing like the ribs I had a few years back. However the butterflied pork chop sammy was divine. It was crisped perfectly and you were able to dress it up how you wanted to from a condiments bar next to where you order.


Butterflied Pork Chop Sandwich

I'm still in somewhat of a food coma so I may have other stuff to add to this as the days go by but Willies is def. still worth a stop for some tamales and a pork chop sandwich. Too bad its not too close to the city. After Willies we headed down Illinois river road, check this thread to see where our next stop was.


greasy goodness

Willies Homemade Tamales
194 Railroad Street
Sparland, IL 61565
(309) 469-2222

_________________
Smokin' Chokin' and Chowing

Not too many details are available but Willie passed away last week after falling ill at the hospital. I've met alot of great people on the food trail and Willie was one of the most impressionable. He loved talking about his craft and was very good at it. He's survived by his family and lives on in Central IL thru his Delta style tamales which are damn fine if I may say. RIP Willie Smith.

_________________
Smokin' Chokin' and Chowing

Lets hope the family carries on the business.

Hi,

I was making plans to visit his place in mid-March with some food history friends.

Thanks for the update, I'm really sorry for his family he died. You're right, he was quite the character.

When I first met him, I asked about the local tastes for fried turtle. He was interested in fried turtle, though he did not know where to go for it. Ironically, less than five miles away was a reliable outpost for turtle. What I appreciated in our conversation was his enthusiasm to try turtle was a great as mine.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast