I think that this is one of the most incredible foods out there. I am particularly fond of the history of its origins. It is said that the tamal began as a 'food-on-the-go' for the warriors of pre-columbian Mesoamerica.
For me, it is pretty interesting to imagine the Aztec women making these before a battle and rationing them out to there male conterparts with their elaborate headdresses and obsedian sword-like weapons.
I enjoy all kinds but I was wondering if anyone has tried other versions from other latin american countries and what they were like.
I think the most unusual I have tried was a Pastele from Puerto Rico. Has anyone made these?
But by far, the king of all Tamales in my opinion has to be the Oaxacan Tamales de Mole Negro.
I believe Rworange had a thread awhile back about a giant tamale encasing a whole roast called a 'zacahuil.'
I read about a shrimp tamale from Sinoloa that has the entire shrimp whiskers and all enclosed. ANd even some utilizing various strains of maize.
What has your experience with Tamales been?
Updated 1 day ago | 4
Updated 16 days ago | 203
Updated 17 days ago | 32
Updated 16 days ago | 9
Updated 15 days ago | 32