This dish of Mexican gastronomy is one of the most complete and economical that exists. A must for everyone who visits our country.
Its creation dates back to pre-Hispanic times and has always been part of important celebrations. Today, it is part of a tradition that invites people to get together and share.
Therefore, we wanted the Covivers to know every detail of its preparation and experience with their own hands the work and dedication behind each tamale.
Tamales Madre, experts in this dish, taught us how to prepare the dough, the filling and how to assemble each tamale, we could not imagine all the craftsmanship involved.
This class was to "pay" for the tamales that everyone had to bring for having the child in the Rosca de Reyes in January.
We share with you some myths of the popular belief around tamales:
- For the tamales to be "just right", it is necessary to persginate the dough.
- While the tamales are being prepared, they should be sung so that they do not turn out sour.
- If there is a "hungry" or crying person in the house, they must leave because otherwise the tamales will be raw.
- A pregnant woman should not make tamales because they are "pintos", meaning cooked and raw parts, and if she participates in the preparation she should tie a red ribbon around her belly.
Fortunately all that is only part of history and today anyone who wants to make tamales can do it with the proper technique.
Enjoy this popular delicacy in the streets (there are many stalls in every corner of the CDMX) or if you hear the traditional night call "tamales, tamales calientitos" run and ask for 1 verde or rajas, you won't regret it.
If you want to learn any other Mexican recipes that you can make in your country or city, please contact us.
We look forward to seeing you at the next event.
