Mexico City: Tamales
There are recipes that are handed down generation to generation. And then there are tamales, which has roots (and husks) traced back to as early as 5,000 BC.
Back in BC (and before drive-thru lunch options) Aztecs and Mayans would stuff a cornhusk (masa) or banana leaf full of fruit, vegetables, meats and/or cheese to provides nutritious support to their armies, hunters and travelers. Today, there are over 100 variations, and even though you are simply enjoying the final product, the tamale-making process, know as la tamalada, or, “the tamale-making party” is often the best part, as an assembly line is made so that all are involved in the food preparation.
It’s no surprise that this dish hails from a city steeped in history at every corner: Mexico City. And a trip to Mexico City wouldn’t be complete without learning about Aztec and Mayan traditions, tamales included.