The Different Types Of Tamales In Latin America

In practically all Latin American countries there is a presence of tamales within the local gastronomy. The components vary from one place to another, but they all respond to the same concept: it is a corn dough joined with other ingredients and wrapped in a corn or banana leaf.

It is believed that the first tamales made their appearance on the continent between 8000 and 5000 BC. C. originated in Mesoamerica, ie, the region comprising Mexico and Central America. However, the specific site where they arose is not known.

It is impossible to establish with certainty how many types of tamales there are in Latin America. The number ranges between 500 and 5000. This is because within the same country there can be many varieties, as in Mexico or Colombia.

Be that as it may, it is a  delicious dish , with a very genuine flavor and preparation. It is eaten daily in some parts, while in other places it is reserved for special occasions. Let’s see what are the main types of tamales in Latin America.

Some of the Mexican tamales

Mexico is the country that is at the fore in the variety of tamales. In fact, it is believed that this succulent dish was most likely born there. Currently, there may be countless preparations bearing this name.

One of the most striking is the ‘book tamale’ from Oaxaca. It lives up to its name, as it is shaped like a rolled parchment. Both its preparation and tasting are rituals.

In Michoacán, two types of tamales stand out. One of them is the Canarian tamale, named for its light yellow color. It is one of the sweet varieties of tamales, widely consumed in snacks. Another very interesting variety is the purple leaf variety, which is prepared during Lent and does not contain meat, but rather cane atole and mole.

On the other hand, the Huasteca region is an area that includes areas of several states, such as Veracruz, Tamaulipas, Hidalgo and San Luis Potosí, among others. There the fabulous zacahuil tamale is made, known as ‘Huasteca’s big bite’ because of its gigantic size. It is cooked underground and is generally shared in community.

Colombian and Venezuelan tamales

Colombia is also a land of tamales, but the most prominent is the Tolima tamale, from the center of the country. This one has chickpeas and three types of meats: chicken, pork and beef rib. It is quite spicy and is eaten at special times, such as Christmas or the New Year.

In the northeastern part of the country there are other famous tamales: the santandereanos. These are very similar to Venezuelan tamales, which are called ‘Hallacas’ and which are characterized by combining salty and sweet flavors. They contain different types of meats and also raisins, olives and capers, among others.

Chuchitos and nacatamales

Guatemalan tamales are known as ‘chuchitos’ and are made from corn, meat and lots of tomatoes. Generally, they are accompanied with tomato sauce and sprinkled with Zacapa cheese. There is also a sweet version called ‘chuchitos de cambray’. It is an emblematic dish of Guatemalans.

The nacatamales, for their part, are of Nicaraguan origin. They contain pork or chicken meat, which is served with potatoes, rice and tomatoes. They are seasoned with peppermint, achiote and chili. Sometimes olives or even plums are added. Preparation takes up to four hours.

The humitas

Humitas are a type of tamale that is consumed in Chile, Peru, Argentina, Bolivia and Ecuador. In Paraguay there is a variety of humitas that are called ka ‘i ku’a . Everywhere it is prepared without any type of meat, but sometimes a sweet and a savory modality is included. They carry cheese in almost all cases.

In Colombia and Panama the humitas are called ‘wrapped with cob’ and in Venezuela they are called ‘Hallaquitas’. The principle remains the same: a corn dough combined with other elements and served on a vegetable sheet.

The pamonha , the Brazilian tamale

The pamonha , or pamoña, is a variety of sweet tamale that is very popular in Brazil. Pamoña is eaten in almost all of the Brazilian territory, mainly during the June Fiestas which, as the name suggests, are held in June to commemorate San Antonio, San Pedro and San Juan.

This corn preparation also contains milk or coconut pulp. In some parts it is presented in a savory version that includes minced meat, cheese and / or peppers.