Trying a dish with the same name in two different countries can reveal surprising contrasts.
Natalia, known as @cuentosdemochila on Instagram, He shared with his followers the notable differences between Colombian and Mexican tamalestwo versions of the recipe, although they share a name, introduce their own ingredients and traditions.
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During her food tasting tour, Natalia said that living in Mexico, she was nostalgic for the tamales in her native country, despite the abundance of tamales on Mexican streets.
As he explains in the video, the reason for this longing is that Mexican and Colombian tamales differ greatly in their preparation and flavor.
“Mexican tamales are very similar to our cob rolls. It is usually wrapped in corn husks and filled with some sauce, always hot, and meat.
However, Natalia realized that there are Mexican regions, such as Oaxaca, Huasteca and Chiapas, where tamales are more similar to Colombian regions.
On one of his visits to the city market, he chose an Oaxacan tamale with chicken and mole, which allowed him to compare both versions directly.
When describing the Colombian tamale, Natalia explained that the ingredients are very different.
“Colombian tamales are made from corn dough, The leaf is a banana, and it is also filled with rice, because here we always eat rice.“Vegetables and meat,” Natalia said in her Instagram video.
The creator also addressed the customs associated with tamale consumption in Colombia. He explained that although at the time he used to eat it for lunch, it was usually served differently for breakfast.
“If you order a breakfast tamale, it usually comes with pancito or rosconIt is a type of Colombian bread that comes covered in sugar and filled with sandwiches. “The sandwich is guava dessert with coffee or chocolate.”
Concluding the comparison, Natalia expressed her personal preference:
“Forgive the Mexicans, but for me first, Colombian tamales and second, Mexican tamales,” she said, explaining that the flavor and traditions of her country of origin come first for her.
Tamales date back to pre-Columbian Mesoamerican cultures, where they served as a staple food and ritual item. The term “tamale” is derived from the Nahuatl word “tamale,” which means “rolled.”It refers to the technique of rolling dough before baking, a practice that has continued for centuries.
In Mexico, the traditional recipe was incorporated using corn paste as the main ingredient, while in Colombia variations have emerged that use corn and rice paste, as well as fillings and leaves that vary by region.
Use of the term “Tamale” is a general term for these preparations that feature cooked corn dough wrapped in leaves. This exists outside of Mexico and Colombia, and tamales adopt their own names and styles in each region.
In Venezuela, they are known as halakas; In Chile and Argentina they are called humitas. In Nicaragua, the local variant is nacatamal; In Puerto Rico, they are prepared like cakes; While in Ecuador and Cuba, the term “tamale” is also used to refer to its own versions.
This multiplicity of cultivars and preparations reflects the adaptability of the ancestral dish, which was able to incorporate local ingredients and regional traditions, while always maintaining the basic principle of the “tamale”: rolled dough that represents the connection to the land and the identity of each city.
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