Wednesday, 12 January 2011
Tamal(es) can be found across central and south America in different regional styles and are a very popular local food. This popular dish dates back to when the Spanish conquistadors arrived in Mexico and spread widely throughout their colonies. I first sampled one in Nicaragua where I didn’t overly enjoy it as I found it a little bland. In Costa Rica I tried a really tasty one, and then in Columbia again I had quite a tasty one, so it’s definitely worth sampling a few.
They are cooked within banana/plantain leaves and steamed for a few hours. The bundle consists of rice, vegetables, maize/corn, and usually a shredded meat – pork most often.