The Magic History of the Tamale & How to Make them at Home (2024)

FAQs

What is the history of the tamales? ›

Tamales tell the earliest stories of Latin American traditions and culture. Originating in Mesoamerica, this emblematic food first came to the table shortly after the inception of nixtamal in 1,000 BC — making it one of the first nixtamalized foods, along with atole.

They would use lime-slake or wood ash to infuse amino acids to increase the nutritional value of the maize. This ingredient would then be ground upon a metate to create the corn-dough masa (also used to form tortillas) and boiled in corn husks or plantain leaves to make tamales.

Despite how they are made or what they are filled with, tamales symbolize more than just a meal to Latin families. Tamales are about tradition - bringing multiple generations together in a labor of love often accompanied by warm memories and laughter.

Tamales were the first dish made from corn in Mesoamerica. Evidence of tamale cooking dates back to ancient civilizations in Mexico as early as 8000 BC. Although the exact history is not entirely clear, many historians believe that tamales were first made by the Aztecs ten thousand years ago.

Tamales originated from the Aztecs as the traditional food served at weddings. They were sweet and filled with coconut, wrapped in banana leaves. Yes, still a Mexican food, but with an origin from before Mexico was really Mexico.

The term originated from the Aztec word “tamal.” Although “tamale” was attributed to the Aztecs, its beginnings date from 8000 B.C. to 5000 BC based on the Olmec and Toltec hieroglyphs that anthropologists discovered.

Tamales are full of nutrition thanks to their high fiber content, well-rounded macronutrient composition, and micronutrients. Filled varieties in particular make great meals since they're higher in protein. Therefore, they're wonderful foods to incorporate to promote your health.

Tamales are made up of only three components: masa (ground hominy), filling (typically some type of shredded meat), and wrapped in a corn husk. To make their masa, the Aztecs dried corn, then boiled it in wood ash, dried it again, then ground it into powder.

More Mexican Food Superstitions:

When it comes to making Tamales, it is highly recommended not to cook them while you are angry. If this happens, they won't fluff upright. This is real!

The origins of the tamale date back to the time of the Aztecs, Mayans and Incans. Although widely debated, the first tamales were developed for transporting foods more efficiently during war. Gaining popularity, they became a part of ceremonies, rituals, feasts and fiestas.

Why do you put baking soda in tamales? ›

This study provides knowledge about the texture properties of Mexican tamales. The decrease in pork lard causes a significant increase in Mexican tamales chewiness. Baking powder prevents the tamales chewiness rise caused by a decrease in fat content.

All in all, these tamales take about 3 hours and 30 minutes to make: Reserve about 30 minutes for prep, two hours for cooking the pork, and one hour for steaming.

Origin. Tamales originated in Mesoamerica as early as 8000 to 5000 BC. The preparation of tamales is likely to have spread from the indigenous cultures in Guatemala and Mexico to the rest of Latin America.

Connection to tradition

Tamales date to pre-Hispanic times. Ancient civilizations such as Olmecs, Mexicas and Mayas prepared them for religious offerings and even placed them in special burial areas.

In pre-Hispanic times, Mesoamerican cultures used tamales as offerings to gods or to their dead loved ones. In today's culture, they are traditionally eaten at several religious holidays such as Dia de la Candelaria, Christmas or, for Dia de Muertos.