Where were they made? "In the kitchen" you replied. Ok. This kitchen, is it a commissary of sorts? Is this a legit business with the health department certified and all that? "I don't understand"....
Look lady, I bet those tamales are tasty and all but the last time I had one from someone similar on the same corner, I was spraying bottom sauce out every ten minutes for 3 days. I am definitely tempted but you keep them in a warm Coleman cooler, probably at around 65 degrees, and I can't afford to miss more work or another 48 pack of TP delivered to my house from a sympathetic friend returning from Costco.
Get certified, correct holding temperatures down, and a label of sorts listing ingredients, and I'll buy them everyday.