tamale
Sign in to saveAlso known as tamal, tamales
A tamale is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaves. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.
OverviewAI-generated
A tamale is a food item represented by the Unicode character 🫔 and categorized under "Tamales" on Commons. Specific nutritional data for Tamales, masa and pork filling (Hopi), identified by id 169007 in the SR Legacy dataset, indicates an energy content of 168 kcal per serving. This preparation contains 18.3 g of carbohydrates, 13.2 g of protein, 4.7 g of fat, 3.3 g of fiber, and 298 mg of sodium.
The subject is referenced by 1,916 other encyclopedia articles.
Synthesized by Vinony from 12 facts across 3 sources: Wikidata, Usda Fdc, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.
Key facts
- Food.name
- Tamales
- Food.image
- Tamale Oaxaqueño.jpg
- Food.caption
- Wrapped and unwrapped (from Oaxaca, Mexico) filled with and chicken
- Food.country
- Guatemala and Mexico
- Food.region
- Mesoamerica
- Food.course
- Main course
- Food.main_ingredient
- Corn (maize) masa, banana leaves, corn husks
- Food.variations
- Corunda, guajolota, uchepos, zacahuil
- Food.similar_dish
- Humitas, pamonha, hallaca
via Wikipedia infobox
Nutrition
Per 100 g · Tamales, masa and pork filling (Hopi)
- Energy
- 168 kcal
- Protein
- 13.20 g
- Fat
- 4.70 g
- Carbohydrate
- 18.30 g
- Fiber
- 3.30 g
- Sodium
- 298 mg
Wikidata facts
- Instance of
- dish
- Part of
- Brazilian cuisine
- Country of origin
- Mesoamerica
- Image
- Tamales Mexicanos sweet corn tamales 01.jpg
Show 6 more facts
- fabrication method
- steaming
- Commons category
- Tamales
- different from
- tomalley
- Unicode character
- 🫔
- cuisine
- Latin American cuisine
- course
- main course
via Wikidata · CC0
~25 min read
Encyclopedic overview
28 sectionsContents
- Origin
- Mesoamerica
- Aztec
- Maya (pre-Columbian)
- Toltec
- North America
- Belize
- El Salvador
- Guatemala
- Pre-Columbian Guatemala
- Varieties
- Nicaragua
- Varieties
- Modern Mexico
- Panama
- United States
- Caribbean
- Cuba
- Dominican Republic
- Puerto Rico
- Trinidad and Tobago
- Jamaica
- South America
- Venezuela
- Peru
- Philippines and Guam
- See also
- References
A tamale is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaves. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.
Tamale is an anglicized version of the Spanish word (plural: ). comes from the Nahuatl .
Excerpted from Wikipedia’s “tamale” article, available under the CC BY-SA 4.0 licence.