Tamales are a traditional Mesoamerican dish made of masa or dough that is steamed in a corn husk or banana leaf. Tamales are often filled with meats, cheeses, vegetables, chilies or other ingredients and can be savory or sweet. They have been eaten in Mexico for thousands of years dating back to pre-Hispanic times. Tamales are an important part of Mexican cuisine and culture found all over Mexico, but debates persist over which regions make the best tamales.
What are tamales?
Tamales consist of a masa dough made from nixtamalized corn (corn that has been cooked and soaked in an alkaline solution), which is then stuffed with a savory or sweet filling and wrapped in a corn husk or banana leaf before being steamed. The masa can be made from fresh, dried or reconstituted masa harina (nixtamalized corn flour). Recipes vary regionally, but common fillings include shredded meat, cheeses, chilies, vegetables, mole sauces or sweet options like fruits, nuts, cocoa or vanilla. Tamales are traditionally tied up into little packages before steaming. The steaming process gives them their soft, fluffy yet firm texture.
History and significance of tamales in Mexico
Tamales have a long history dating back at least a few thousand years in Mesoamerica. Some of the earliest evidence has been found in the Gulf Coast region of Veracruz where the Olmec civilization (considered the “mother culture” of Mesoamerica) made tamales as early as 1200-800 BCE.
Tamales were also very important in the Aztec empire and were mentioned in early chronicles of the Spanish conquest. Spanish colonizers adopted tamales which then spread to other Latin American countries.
Over the centuries, tamales evolved many regional varieties and ingredients across Mexico. They remain an essential part of festivities like Day of the Dead, Christmas, weddings, birthdays, baptisms and Independence Day. Their popularity endures as a tasty and convenient food with countless fillings and flavors to be enjoyed any time of year.
Where are the major tamale-producing regions in Mexico?
While tamales are made everywhere in Mexico, there are a few major regions known for their iconic styles that have achieved national and international fame:
- Oaxaca – Famous for complex moles as fillings
- Mexico City – Known for diverse fillings like rajas con queso (cheese and pepper strips)
- Michoacán – Specialize in corundas (triangular tamales)
- Jalisco – Known for birria tamales with goat or beef
- San Luis Potosí – Famous for red pork tamales
- Yucatán Peninsula – Unique banana leaf-wrapped tamales
- Veracruz – Origins of tamales; unique toppings like mole verde
But excellent tamales can be found from north to south, in cities, towns and villages across Mexico. The variations are endless!
What makes great tamales?
There are a few key factors that contribute to exceptional tamales:
- Quality masa – The right balance of corn, fat or lard, and moisture creates light, fluffy masa that won’t be dry or fall apart.
- Well-seasoned filling – The filling should be packed with layers of flavor.
- Proper wrapping – Wrapping tamales in soaked corn husks or banana leaves before steaming infuses extra flavor.
- Technique – Knowing how to properly tie, pack and steam tamales through years of experience.
- Fresh ingredients – Using quality, fresh-cooked meats, produce and cheeses.
Tamaleras (tamale makers, usually women) often guard family secrets and recipes that have been passed down for generations. Their knowledge, skill and work ethic produces incredible tamales you simply can’t replicate at home.
What are the most common tamale fillings?
While creative chefs keep innovating new tamale fillings, these are some of the most popular, traditional options:
- Shredded meat – Pork, chicken, beef are common bases, often slow-cooked in chilies, tomato, garlic.
- Moles – Rich, complex sauces made from chilies, spices, nuts, seeds, chocolate, fruit.
- Cheese – Oaxaca, cotija, queso fresco bring saltiness.
- Beans – Refried or black beans are a common vegetarian option.
- Vegetables – Potatoes, zucchini, mushrooms, huitlacoche (corn fungus).
- Chilies – On their own or in rajas con queso (strips with cheese).
Sweet tamale fillings can include dried fruits, fresh fruits like pineapple or strawberry, coconut, nuts, vanilla extract, chocolate, cajeta (caramelized milk), and more.
What are some key tamale styles by region?
Oaxaca
Oaxaca is renowned for its complex, fragrant moles served as tamale fillings. Common types include:
- Mole negro – Chili, chocolate, nuts make up this iconic, rich black mole.
- Mole amarillo – Made from chili, tomatillo, spices, onion, garlic.
- Mole verde or rojo – Herby, green or red moles with various spices.
- Mole coloradito – Distinguished by its brick-red color.
Banana leaf wrapping imparts additional fragrance in Oaxaca’s tamales.
Mexico City
As Mexico’s massive melting pot, the capital offers an endless array of tamales. Classic fillings include:
- Rajas con queso (cheese and roasted pepper strips).
- Mole rojo con pollo (red mole chicken).
- Queso y huevo (cheese and egg).
- Tinga de pollo (spicy shredded chicken).
- Frijoles refritos (refried beans).
Mexico City street vendors sell tamales wrapped in avocado or banana leaves.
Michoacán
Michoacán is renowned for triangular tamales called corundas:
- Often stuffed with shredded meat, fruits or vegetables.
- Wrapped in 3 corn husks forming triangle shape.
- Can be dipped in chili sauce and crumbled cheese.
Uruapan, Michoacán claims to be the “Capital of the Tamal” in Mexico.
Jalisco
Jalisco specializes in tamales with unique meats like birria:
- Birria de res (beef) or birria de chivo (goat).
- Meats slow-cooked in a guajillo chili sauce.
- Can be served with consomé broth for dipping.
San Luis Potosí
San Luis Potosí is famed for bright red pork tamales:
- Filled with shredded slow-cooked pork in ancho chili sauce.
- Wrapped in a corn husk or banana leaf.
- Can be served with tomato-based sauce on top.
Yucatán Peninsula
This region uses a different masa made from ground cornmeal vs. fresh masa. Typical fillings and styles include:
- Achiote spice and annatto seed give a reddish color.
- Pork or chicken cooked in recado rojo seasoning.
- H-shaped tamales called zacahuiles.
- Sweet tamales with pineapple, pumpkin or nuts.
Yucatán tamales are wrapped in banana leaves, which impart moisture and flavor.
Veracruz
As the origination point for tamales, Veracruz boasts unique styles. Look for:
- Mole verde with pumpkin seed, tomatillo, herbs.
- Tamales colados – Pureed masa, almost like a souffle.
- Hoja santa leaf wrapping.
- Sweet banana tamales.
How do you eat tamales?
Tamales are commonly eaten as is, or with some added toppings and sides:
- Salsa – Roast salsa, tomatillo salsa, chile sauce, mole.
- Cheese – Queso fresco, cotija, shredded Oaxaca.
- Crema (sour cream) or crema agria (Mexican sour cream).
- Refried or black beans.
- Rice.
- Consommé or broth.
- Guacamole, lettuce, onions, radish.
- Hot chocolate, atole (corn beverage) or horchata (rice drink).
Unwrap the tamal and eat it directly in hand, scooping up fillings with each bite. Sweet tamales can be eaten for breakfast or dessert. Get creative and make it your own!
Where to find the best tamales in Mexico
It’s hard to beat the street food vendors in any Mexican town plaza for hot, homemade tamales made with time-honored recipes. But here are some legendary spots to find incredible tamales in their region of origin:
Oaxaca City, Oaxaca
- Mercado 20 de Noviembre – Bustling market with mole tamales.
- La Biznaga – Restaurant serving Oaxacan specialties and moles.
- Itanoni – Creative gourmet tamales with unique ingredients.
Mexico City
- El Moro – Chilango institution open since 1935, famous for blue corn tamales.
- Pujol – Upscale restaurant with modern, gourmet tamales.
- Street vendors – Try the tamale wagons around Condesa/Roma Norte.
Uruapan, Michoacán
- Mercado de Antojitos – Market with a whole section for Michoacán-style tamales.
- Cenaduría – Popular, no-frills restaurant open 24/7 with tamales.
- Los Juanes – Specialize in corundas with fruit and nut fillings.
Guadalajara, Jalisco
- Mercado San Juan de Dios – Historic market with all types of tamales.
- La Chata – Local favorite for birria tamales.
- Mi Birria Jalisco – Specialize in birria tamales and consommé.
San Luis Potosí City, San Luis Potosí
- Mercado Hidalgo – Look for the red pork tamales at this sprawling market.
- Calle Motolinía – Street lined with popular tamal spots like Itacate and Doña Toña.
- Duvalín – Historic restaurant known for pork and chicken tamales.
Mérida, Yucatán
- Mercado Municipal Lucas de Gálvez – Market with many vendors selling regional tamales.
- Wayan’e – Small restaurant devoted to tamales with inventive fillings.
- Dulcería y Sorbetería Colón – Historic sweet shop with Yucatán-style tamales.
Veracruz City, Veracruz
- Mercado La Rotonda – Find all kinds of Veracruz tamales at this lively market.
- Marisquería La Condesa – Seafood restaurant also famous for unique tamales.
- Los Dorados de Villa – Specialize in Veracruz tamales and more.
Conclusion
Mexico’s incredible regional diversity ensures you can find mind-blowing tamales across the country. But regions like Oaxaca, Mexico City, Michoacán, Veracruz and San Luis Potosí are powerhouses known for their iconic masa and fillings that make them top contenders for the best tamales in Mexico. From complex moles to spicy meats and chilies to sweet tantalizing dessert tamales, every area has perfected its own distinctive recipes and styles. There are fierce loyalties and competition between states. The only way to truly decide where Mexico’s best tamales come from is to travel and taste them for yourself in all their many variations!