TAMALES

The term "tamal" comes from the Nahuatl word "tamalli," which means "wrapped." If you read the blog about uchepos, you might remember this lovely fact. After all, all gifts come wrapped, which is why tamales are one of the greatest gifts Mexican cuisine has to offer the world.

This wonderful dish dates back to pre-Hispanic times when it was made with vegetables and nixtamalized corn. It was used to give thanks for the fertility of the land, as food for great festivities, and as offerings to the dead—a tradition that continues to this day.

Although the exact origin of the tamal is not known, as various Central and South American cultures have similar dishes, Mexico is often considered its primary creator. This is because corn was domesticated in Mexico, and the country boasts the greatest variety of tamales compared to other cultures.

In Mexico, we have a beautiful tradition that lasts for months. On Día de Reyes, January 6th, portions of a special ring-shaped bread called rosca are shared among those dining. Those who find a figurine representing baby Jesus in their slice (a tradition that will likely have its own blog post) are tasked with providing tamales on Día de la Candelaria, February 2nd, a day dedicated to the Virgin of the same name.

To be honest, there are tamales to suit every taste. We have savory tamales filled with meat and various salsas, tamales filled with cheese or vegetables, bean tamales, sweet tamales, tamales for breakfast, tamales as a snack, and even dessert tamales. There are also fried tamales, light versions, and even tamale sandwiches. In fact, it's estimated that there are anywhere from 500 to 5,000 varieties of tamales in the country, varying in preparation, fillings, shapes, and even ingredients (with uchepos being part of this statistic).

No matter how they're made, tamales are one of the things that unite us as Mexicans. They are not only an occasion for family and friends to gather, but they are also an important part of our culture and cuisine. Considering that the average Mexican consumes around 335 kg of corn per year, and one of the favorite ways to eat it is in the form of tamales, it's clear that this dish is deeply connected to us.

If you ever have the chance to try a different kind of tamal, something out of the ordinary, or just something you've never tasted before, I encourage you to take the opportunity and try it. After all, that's what gastronomy is all about—experimentation. Enjoy!