Mexicans have a deep connection with tamales. Their roots go back to pre-Hispanic civilizations, where corn, the main ingredient, was considered a divine gift and was used in rituals. Each region of Mexico has developed its own recipe and tradition, making tamales a symbol of the country’s culinary diversity. Present in celebrations like Day of the Dead and posadas, tamales are a way to share and unite the community. Their versatility in flavors and fillings, along with their practicality, make them ideal for any occasion. Preparing them is an act that connects Mexicans with their roots and culinary traditions.
What is the Origin of Tamales?
The origin of tamales dates back to pre-Hispanic times. It is believed that the ancient inhabitants of Mesoamerica, such as the Aztecs and Mayans, were the first to prepare them. The word “tamal” comes from the Nahuatl “tamalli,” which means “wrapped.”
Types of Tamales
Over the centuries, tamales have adapted to the different regions and cultures of Latin America, giving rise to an incredible diversity of fillings, doughs, and wrappings. Today, we can find sweet and savory tamales, with meats, vegetables, fruits, and endless combinations.
- Central Mexico: Green or red sauce tamales: The most common and versatile. They are wrapped in corn husks and filled with pork or chicken in a green or red chili sauce. Oaxacan tamales: With a softer dough and a filling that can include mole, chicken, or cheese. They are wrapped in banana leaves.
- Southern Mexico: Zacahuil: A giant Huasteca tamal filled with pork, wrapped in banana leaves, and cooked underground. It is a tradition in special celebrations. Mucbil pollo: Typical of the Yucatán Peninsula, it is cooked underground in a clay oven and wrapped in banana leaves.
- Northern Mexico: Northern tamales: With a drier dough and fillings that can include shredded beef, ancho chili, and raisins. Güemes: Small, round tamales, typical of Guanajuato, with a pork and adobo filling.
- Other regions and varieties: Corundas: Triangular tamales typical of Michoacán, made with blue corn dough and filled with cheese. Chipilín tamales: With chipilín leaves, a protein-rich edible plant, and meat or cheese fillings. Sweet tamales: With fillings such as pineapple or dulce de leche. Corn tamales: Made with tender corn dough and filled with cheese, rajas, or picadillo.
What Does a Tamal Taste Like?
The flavor of a tamal is as varied as the regions of Mexico. The combination of ingredients, dough, filling, and the type of leaf used to wrap it can give rise to endless flavors and textures that vary from sweet to spicy, thanks to the combination of corn dough, steam, and an endless variety of fillings, each with the special touch of each region and family. To give you a more precise idea, we can classify the flavors of tamales into:
- Basic flavors: Corn, lard, salt. These are the base flavors found in most tamales.
- Filling flavors: Depending on the filling, the tamal can have a flavor of meat, chicken, pork, vegetables, fruits, mole, chili, cheese, etc.
- Leaf flavors: The leaf in which the tamal is wrapped can also contribute flavor, such as the smoky flavor of dried corn husks or the slightly sweet flavor of banana leaves. Some common flavors you can find in tamales are:
- Spicy: Tamales with chili or salsa can be quite spicy.
- Sweet: Sweet tamales are usually filled with fruits, dulce de leche, or pineapple.
- Savory: Savory tamales usually have meat or vegetable fillings.
- Smoky: Tamales cooked by steaming or in a wood-fired oven can have a slightly smoky flavor.
When are Tamales Eaten in Mexico?
Although there is no strict rule about when to eat them, there are certain times of the year when their consumption becomes a tradition. The main occasions to enjoy tamales are:
- Candlemas Day (February 2) (Día de la Candelaria): This is the most popular date for eating tamales in Mexico. According to tradition, whoever finds the baby Jesus inside the Rosca de Reyes must offer tamales to their guests.
- Patron saint festivals: In many communities, tamales are an essential food during patron saint festivals, as they are prepared in large quantities to share with neighbors and visitors.
- Family celebrations: Tamales are ideal for family gatherings, as they can be prepared in advance and are very versatile.
- Holidays: At Christmas, New Year’s, and other holidays, tamales are a popular option for sharing with family.
The Tradition of the Baby Jesus Inside the “Rosca de Reyes”
The tradition of the Baby Jesus inside the Rosca de Reyes is a deeply rooted custom in Mexican culture that celebrates the Epiphany, also known as Three Kings’ Day. This festivity commemorates the visit of the Wise Men to the Baby Jesus and their offering of gold, frankincense, and myrrh. What is the origin of this tradition? The custom of hiding a small plastic doll representing the Baby Jesus inside the rosca has its roots in biblical history. According to Christian tradition, after being born, Jesus, Mary, and Joseph had to flee to Egypt to escape the persecution of King Herod. The Rosca de Reyes represents the journey they made, and the hidden doll symbolizes the Baby Jesus.
What does it mean to find the Baby Jesus in the Rosca?
Finding the Baby Jesus in the rosca is considered a blessing and a sign of good luck. The person who finds it acquires the commitment to organize a party on February 2, Candlemas Day, and offer tamales to their guests. This offering symbolizes the presentation of Jesus in the temple and the purification of Mary.
Why are tamales eaten on February 2?
The tradition of eating tamales on February 2 is linked to the figure of the Baby Jesus. When finding the doll in the rosca, it is considered that the Baby Jesus has chosen that person to take care of him and protect him for a year. As a sign of gratitude, tamales, an ancestral and nutritious food, are prepared to share with the community.