tamale
Sign in to saveA 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.
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
Article
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 .