The Origin of Tamales

Tamales originated from Mesoamerica from as early as 8000 to 5000 B.C. From here it spread to Mexico, Guatemala and the rest of Latin America. The word "tamale" derives from the Nahuatl word "Tamal" one of the Aztec's primary language during their empire. In addition, the Mayans called it "uah" and the Yucatans called it "pibs" (Mesa). Typically tamales consist of a meat of your choice, processed corn, fillings of your choice, and leaf or other wrappers. Back when it was first made however, there was no corn like how it is today so the forerunner for modern day corn was the teocintle, this was the basis of the tamale. Back then it was actually used for the sweet stalks, that was until the natives realized the corn it possessed. The corn used now is a GMO, a genetically modified organism, made so certain traits stand out and grow in greater, faster quantities, and to help with pesticides. Today we make and eat tamales for common holidays but back then it was said to have been made for the gods. Teocintle was said to have been the name for the god of maize or corn, and this name was known in the Aztec, Mayans, Olmecs and Tolecs. Different type of tamales were made for the different gods. When the spaniards came to Mexico however, the Aztecs would serve them tamales (Behm). After the Spanish conquistadors destroyed the civilizations, the history of tales carried on to Catholic and Christian traditions like they are today. Many families including mine make tamales for special occasions like Christmas. Following the Catholic/Christian, tamales were seen as "peasant" food and it fell out during the 19th century but this changed after the Mexican revolution and tamales were considered a cuisine food and a national cultural food (Barksdale).

Tamales can be a rigorous food to make if done from scratch, with as many as 120 steps (Barksdale). My mom is from Mexico City so she makes what is called the classic tamale, commonly made there, which consists of one or more of the following: pork, chicken, jalapeños, beef, chili sauce, onion fillings, and garlic. My mom used to make her famous green tamales from either pork or chicken and green sauce but now she only makes them with chicken as it much healthier than pork and she does not make it from scratch, she buys the masa pre-made so all she needs to do is make the sauce, cook the chicken, and she and I prepare the tamales that way and cook them as the masa is ready to go. This makes it much more convenient to buy the masa pre-made from the store when she decides to make them to sell, and even more convenient for myself because I get to enjoy them like this weekend where my mom surprised me by bringing tamales she had recently made.

Citations 

Behm, Amy. The History of Tamales - A New Mexico Tradition. 31 Mar. 2020,  www.pueblobonitoinn.com/history-of-tamales-a-new-mexico-tradition-of-hospitality  

Barksdale, Nate. “What Goes Into a Hot Tamale?” History.com, A&E Television Networks, 14 Nov. 2014,  www.history.com/news/what-goes-into-a-hot-tamale 

Kitchen, Mesa. “The Ancient History of the Tamale The Ancient History of Tamales.” Mesa Mexican Cuisine, Mesa Mexican Cuisine, 24 June 2018,  www.mesagrapevine.com/post/the-ancient-history-of-the-tamale-the-ancient-history-of-tamales 

http://nau.maps.arcgis.com/home/webmap/viewer.html?webmap=38309852f48c4b86b934b7033cf862c8 ; link to map