Ticucos, being an adaptation of tamales, have their origin romanticized in Mesoamerica. From there, it spread to Mexico, El Salvador, and the rest of Central and South America.
The origin of the name
The word ticuco derives from the expression "belly." Generally, ticucos do not consist of meat, but are considered a side dish. However, when it was first made, there was no corn as it is today, so the precursor of modern corn was teocintle, this was the basis of the tamal.
After the Spanish conquistadors destroyed civilizations, the story of the tales spread to Catholic and Christian traditions as they are today.
Many families prepare ticucos or tamales for special occasions such as Christmas or Easter.
The little tamales
Ticucos, as well as tamales, can be a rigorous food if made from scratch, with up to 120 steps.
This makes it much more convenient to buy pre-made dough from the store when she decides to make them to sell, and even more convenient for me because I enjoy them like this weekend when my mom surprised me by bringing tamales she had recently made.
