But in Mesoamerica, Tamales were already mentioned between 8,000 and 5,000 BC, perhaps as a derivative of Mexican or Guatemalan indigenous cuisine, cultural spaces of the Toltec and Olmec peoples, followed by the Aztecs and Mayans.
Some of its origin
The Tamal is considered sacred food by some, associated with gods, in a context where humans believed they were made of maize.
Hence, this food was part of long journeys, wars, ceremonial offerings, and festivals. Others specify that the earliest known references to Tamales date back to around 100 AD. From the Nahuatl word tamalli, the meaning “wrapped” is derived, referring to a traditional food made with masa (dough) of maize mixed with starch.
The food of the gods
Nowadays, it is considered a delicacy originating in El Salvador, although very popular in neighboring Honduras. Tamales are the result of combining seasoned maize dough, mixed with refried beans (pispís), filled with chicken (native hens), cheese, fruits, or vegetables.
Generally, their preparation cannot lack fresh herbs such as mint, parsley, corn (elote), potato, loroco (an aromatic flower bud), tomato, onion, celery, relajo (spices), oil (or pork fat), chicken broth, garlic, chipilín, green chiles, annatto, salt, hard-boiled eggs, butter cheese (both optional), and tender banana (plantain) leaves without tears.
Then, shaped into balls wrapped in banana leaves, they are steamed, the wrapper is removed (it can be used as a plate)... and enjoy!
The versatility of Tamales makes them suitable for any meal of the day. They are common in stores and homes, with varieties influenced by taste and even fashion. Let's enjoy Tamales to savor something good, pleasant, and exquisite.
