Editing Tamale (section)

==Central America==
{{More citations needed section|date=February 2025}} 
===Belize===
The tamale is a staple in [[Belize]], where it is also known as ''[[dukunu]]'', a sweet corn tamale that gets its name from the [[Garifuna]] people.<ref>{{Cite web |date=11 September 2018 |title=Where To Find Caribbean Food In LA |url=https://laist.com/news/food/where-to-find-caribbean-food-in-la |url-status=live |archive-url=https://web.archive.org/web/20220117225658/https://laist.com/news/food/where-to-find-caribbean-food-in-la |archive-date=17 January 2022 |access-date=24 January 2022 |website=Laist.com}}</ref> Dukunus are mostly vegetarian and consist of roasted corn kernels blended with coconut milk as a base. Butter, salt, and sugar are also added. Dukunus filled with different meats are also made.

=== El Salvador ===
Tamales are a traditional dish in [[El Salvador]]. Tamales are typically eaten during holidays, like [[Christmas]].<ref>{{Cite web |last=Carter |first=Noelle |date=December 21, 2013 |title=Making tamales and extending a family history |url=https://www.latimes.com/food/la-xpm-2013-dec-21-la-fo-salvadoran-poet-20131221-story.html |url-status=live |archive-url=https://web.archive.org/web/20220428024327/https://www.latimes.com/food/la-xpm-2013-dec-21-la-fo-salvadoran-poet-20131221-story.html |archive-date=April 28, 2022 |access-date=April 27, 2022 |website=[[Los Angeles Times]]}}</ref> Salvadoran tamales have a corn masa base and are wrapped in banana leaves. They contain fillings like chicken, vegetables, and/or beans. Corn tamales, or ''tamales de elote'', are also popular.<ref>{{Cite journal |last=Stowers |first=Sharon L. |date=August 10, 2012 |title=Gastronomic Nostalgia: Salvadoran Immigrants' Cravings for Their Ideal Meal |url=http://www.tandfonline.com/doi/abs/10.1080/03670244.2012.696008 |url-status=live |journal=Ecology of Food and Nutrition |language=en |volume=51 |issue=5 |pages=374–393 |bibcode=2012EcoFN..51..374S |doi=10.1080/03670244.2012.696008 |issn=0367-0244 |pmid=22881356 |s2cid=8806917 |archive-url=https://web.archive.org/web/20230602210447/http://www.tandfonline.com/doi/abs/10.1080/03670244.2012.696008 |archive-date=June 2, 2023 |access-date=April 28, 2022}}</ref> Bean tamales, or ''tamales pisques'', are also consumed, typically during [[Holy Week]].<ref>{{Cite web |date=2021-03-19 |title=Holidays Around the World: Semana Santa |url=https://hiaspa.org/semanasanta/ |url-status=live |archive-url=https://web.archive.org/web/20220404172910/https://hiaspa.org/semanasanta/ |archive-date=2022-04-04 |access-date=2022-04-28 |website=HIAS Pennsylvania |language=en-US}}</ref>

===Guatemala===
[[File:091225 tamales.JPG|thumb|Black and red tamales in Guatemala]]

====Pre-Columbian Guatemala====
In the classical times of the Maya of [[Central America]] (Guatemala in particular), the great Mayan lords delighted in a baked dough bun during the [[winter solstice]], made of [[maize]] mixed with turkey, ''tepezcuintle'' ([[lowland paca]]) or venison, spices, and chili pepper, among other ingredients.

This meal was later integrated into modern Guatemalan traditions. For example, on Christmas Eve, families prepare black, red, or sweet tamales for family and friends to show gratitude. The tamales are often accompanied with chocolate, yolk bread, and punch, and participate in the [[Misa de Gallo|Mass of Gallo]], at midnight.

In Guatemala, eating tamales at midnight on December 24 and 31 is customary. Guatemalans also eat tamales for holiday celebrations, birthdays, and baptisms, so the tamale is considered an important dish in the culture of Guatemala.

Guatemala has many tamale varieties, from the traditional corn-husked tamale called a {{Lang|es|chuchito}}, to a sweet version of tamale, which uses the same corn dough, but is seasoned with honey or sugar combined with chocolate, almonds, plums, seeds, and peppers. Tamales are sold in stores and private homes (especially on Saturdays). A red light on a home at night is a sign that tamales are for sale at that home.<ref>{{cite web |date=4 April 2019 |title=Tamales de Guatemala |url=https://recetasdetamales.com/guatemaltecos/ |url-status=live |archive-url=https://web.archive.org/web/20200527121708/https://recetasdetamales.com/guatemaltecos/ |archive-date=27 May 2020 |access-date=18 December 2019 |work=Recetas de Tamales |language=es}}</ref>

====Varieties====

*Red tamales owe their color to achiote and tomato and are made with corn dough stuffed with ''[[recado rojo]]'', raisins, chili peppers, chicken, beef or pork wrapped in banana leaves.
*Cambray tamales contain raisins and almonds. Sweet tamales are filled with sweet {{Lang|es|recado rojo}}. Black tamales are named after the color that chocolate gives them. Chipilin tamales wrapped in corn husks, parrot tamales, and corn tamales among others are also made. Cream tamales and cheese and anise seeds are also mixed with corn tamales.
*{{Lang|es|Chuchito}} is a typical and emblematic dish of Guatemala. It is a variation of the tamale made with corn dough, but a firmer consistency, although lard can be added to the dough to generate a more pleasant taste and consistency. It is usually mixed with {{Lang|es|recado rojo}} of tomato and with a filling that can be with chicken, beef, or pork. It is wrapped with dried cob leaves (tusa or bender). In some places, it is accompanied by cheese, sauce, or both.
*Rice tamales come from the Guatemalan highlands, where the typical corn dough is replaced by a thick dough of annealed rice with water and salt. The preparation of the {{Lang|es|recado rojo}} does not differ much from the original, since only some regions have the ingredients with which it is made.
*{{Lang|es|Paches}} is a tamale particularly from the highlands of Guatemala that uses [[potato]] instead of [[maize]] for the dough.
*{{Lang|es|Tamal}} or {{Lang|es|tamalito}} is dough only, with no meats or other fillings. This dish is used to accompany a meal and used to scoop food on the plate, or just eaten plain along with the main dish.

===Nicaragua===
[[File:Nacatamal with banana leaf and aluminum foil.jpg|thumb|{{Lang|es|Nacatamal}} with both banana leaf and aluminum foil wrapping]]
The most popular version of the Tamal in [[Nicaragua]] is the ''[[nacatamal]]'' and sometimes serves as an entire meal in itself. It is a traditional dish with indigenous origins. The name comes from the [[Nawat language|Nawat]] language spoken by the [[Nicarao people|Nicarao]], who were situated on the Southern Pacific coast of Nicaragua, and translates to "meat tamale".<ref>{{Cite web |date=12 October 2015 |title=Nacatamales Are the Fatty, Meat-Filled Tamales of Nicaragua |url=https://www.vice.com/en/article/nacatamales-are-the-fatty-meat-filled-tamales-of-nicaragua/ |url-status=live |archive-url=https://web.archive.org/web/20230223153923/https://www.vice.com/en/article/mgxpp4/nacatamales-are-the-fatty-meat-filled-tamales-of-nicaragua |archive-date=23 February 2023 |access-date=24 January 2022 |website=Vice.com}}</ref> The {{Lang|es|nacatamal}} is perhaps the most produced within traditional [[Nicaraguan cuisine]] and it is an event often reserved for Sundays at mid-morning. It is usually eaten together with fresh bread and coffee. Enjoying {{Lang|es|nacatamales}} during special occasions and to invite extended family and neighbors to also partake is a common occurrence.

{{Lang|es|Nacatamales}} are much larger in size in comparison to their counterparts, and made up of mostly nixtamalized corn {{Lang|es|masa}} (a kind of [[dough]] traditionally made from a process called {{Lang|es|nizquezar}}) and [[lard]]). The masa and liquified concoction of onion, garlic, tomato, salt, {{Lang|es|achiote}} ([[annatto]]), [[naranja agria]] and [[bell pepper]] is cooked and the result becomes the base for the nacatamal and it is also referred to as {{Lang|es|masa}}. This base is ladled onto plantain leaves used for wrapping into large individual portions. The filling usually consists of annatto-seasoned pork meat, rice, slices of [[potatoes]], bell peppers, [[tomatoes]], and [[onions]]; [[olive]]s, spearmint sprigs, and [[Pequin pepper|chile {{not a typo|congo}}]], a very small, egg-shaped chile found in Nicaragua. On occasion, prunes, raisins, or capers can be added. The ''masa'' and filling are then wrapped in plantain leaves, tied with a string, and made into pillow-shaped bundles – {{Lang|es|nacatamales}}. They are then steamed or [[pressure cooking|pressure-cooked]] for several hours. The entire process is very labor-intensive, and it often requires preparation over the course of two days; involving the whole family may be needed to complete it.

==== Varieties ====
*{{Lang|es|Pizque}} Are a much simpler version of a tamal in Nicaragua, they are wrapped in a banana leaf, and are eaten with cheese and cooked red beans.
*{{Lang|es|Pizque Relleno}} have a sweet flavor, filled with a mixture of ground beans sweetened with cane sugar or [[rapadura]] and are wrapped in banana leaves. They serve as a dessert.
*{{Lang|es|Yoltamal}} Is made with tender corn grains that gives it a slightly sweet flavor and wrapped in corn husks. It is generally eaten accompanied by quesillo or cheese, and sour cream.
*{{Lang|es|Yoltamal Relleno}}. A variety of the above stuffed with a mixture of rapadura and grated or ground cheese.
*{{Lang|es|Montucas Neosegovianas y Estelianas}}. A Northern Nicaraguan tamal make with chicken or hen meat, wrapped in a banana leaf and tied.
*{{Lang|es|Paco}} Is a Western Nicaraguan tamal mostly found in [[Leon, Nicaragua|León]]. that consists of masa mixed with mashed green plantain, sugar, honey and salt. It's wrapped in tempisque or fig leaf and cooked.

===Modern Mexico===
[[File:Tamales mexicanos navidad2004.jpg|right|thumb|A batch of [[Mexico|Mexican]] tamales in the ''tamalera'']]
[[File:Tamal de zarzamoras.png|thumb|A {{Lang|es|tamal dulce}} breakfast tamale from [[Oaxaca]], Mexico. It contains [[pineapple]], [[raisin]]s and [[Blackberry|blackberries]].]]
In the present day, it is common in certain Maya areas to steam tamales in a spherical vessel known as a ''tamalero,'' as opposed to boiling them'','' this practice has been linked back to the Classic Maya period due to the presence of boiler scale in Classic Maya pottery.<ref name=":4">{{Cite book |last=Coe |first=Sophie D. |url=http://dx.doi.org/10.7560/711556 |title=America's First Cuisines |date=1994-12-31 |isbn=9781477309704 |doi=10.7560/711556 |access-date=2023-03-10 |archive-url=https://web.archive.org/web/20240210223440/https://chooser.crossref.org/?doi=10.7560%2F711556 |archive-date=2024-02-10 |url-status=live}}</ref> The other common method of cooking tamales was on a ''comal'' which is a large flat stone, this method is also used to cook tortillas. In addition to the leaves of plantain and banana which are commonly used today, Mayan tamales were commonly wrapped in the leaves of avocado or [[Piper (plant)|piper]] plants, which would be gathered by men during the rainy season.<ref name=":4" /> While meat and fish were the customary fillings of tamales of this era, squash seeds and flowers, and greens such as ''[[Cnidoscolus aconitifolius|chaya]],'' or ''[[Crotalaria longirostrata|chipilin]]'' were also common. Fray [[Diego de Landa|Diego de Landa Calderón]] also spoke of 'special breads' [tamales] which were used specifically as offerings, with fillings such as deer heart, or quail.<ref>{{Cite book |last=de. |first=Landa, Diego |url=http://worldcat.org/oclc/1327853176 |title=Relación de las cosas de Yucatán. |date=31 August 2010 |publisher=Linkgua |isbn=978-84-9897-653-3 |oclc=1327853176 |access-date=10 March 2023 |archive-url=https://web.archive.org/web/20240210223502/https://search.worldcat.org/title/1327853176 |archive-date=10 February 2024 |url-status=live}}</ref> Because of the convenience offered by tamales, specific tamales were made for hunters and travelers. These tamales were cooked with extra wood ashes in order to create a hard 'shell' around the tamales when dried, this allowed tamales to keep for up to 20 days.<ref name=":4" />

Tamales begin with a dough made from ground [[Nixtamalization|nixtamalized]] corn ([[hominy]]), called ''[[masa]]'', or alternatively a rehydrated ''masa'' powder, such as [[Gruma|Maseca]]. It is combined with lard or vegetable shortening, along with broth or water, to bring the dough to the consistency of a very thick batter. It is traditional to whisk the lard, and whisk the resulting batter, with the intent of producing the signature soft and fluffy texture. Modern recipes may use baking powder to achieve a similar effect. Chili purees or dried chili powders are also occasionally added to the batter, which in addition to the spice can cause some tamales to appear red in color. Tamales are generally wrapped in corn [[husk]]s or [[plantain (cooking)|plantain]] leaves before being steamed, with the choice of husk depending on the region. They usually have a sweet or savory filling and are usually steamed until firm.

Tamale-making is a ritual that has been part of Mexican life since pre-Hispanic times, when special fillings and forms were designated for each specific festival or life event. Today, tamales are typically filled with meats, cheese, or vegetables, especially chilies. Preparation is complex and time-consuming, and an excellent example of Mexican communal cooking, where this task usually falls to the women.<ref name=":5" /> Tamales are a favorite [[comfort food]] in Mexico, eaten as both breakfast and dinner, and often accompanied by hot ''[[atole]]'' or ''[[champurrado]]'' and ''[[Rice pudding|arroz con leche]]'' (rice porridge, "rice with milk") or maize-based beverages of indigenous origin. Street vendors can be seen serving them from huge, steaming, covered pots ({{Lang|es|tamaleras}}) or ''[[ollas]]''.

Instead of corn husks, banana or plantain leaves are used in tropical parts of the country, such as [[Oaxaca]], [[Chiapas]], [[Veracruz]], and the [[Yucatán Peninsula]]. These tamales are rather square in shape, often very large—15&nbsp;inches (40&nbsp;cm)—and these larger tamales are commonly known as ''pibs'' in the Yucatán Peninsula. Another very large type of tamale is {{Lang|myn|zacahuil}}, made in the [[La Huasteca|Huasteca]] region of Mexico. Depending on the size, {{Lang|myn|zacahuil}} can feed between 50 and 200 people; they are made during festivals and holidays, for [[quinceañera]]s, and on Sundays to be sold at the markets.<ref>{{Cite news |date=2014-09-15 |title=Mexican tamale called the zacahuil is three feet long |url=https://www.vallartadaily.com/living/foodies/zacahuil-tamale/ |url-status=live |archive-url=https://web.archive.org/web/20170906223811/https://www.vallartadaily.com/living/foodies/zacahuil-tamale/ |archive-date=2017-09-06 |access-date=2017-07-26 |work=Puerto Vallarta News}}</ref><ref>Archived at [https://ghostarchive.org/varchive/youtube/20211211/sgvCOWgOhmU Ghostarchive]{{cbignore}} and the [https://web.archive.org/web/20200228190001/https://www.youtube.com/watch?v=sgvCOWgOhmU Wayback Machine]{{cbignore}}: {{cite web |date=2013-09-15 |title=El Zacahuil, El Tamal Gigante de la Huasteca, La Ruta del Sabor, Axtla de Terrazas SLP |url=https://www.youtube.com/watch?v=sgvCOWgOhmU |access-date=2017-07-26 |publisher=ComidasDeMexico |language=es |via=YouTube}}{{cbignore}}</ref>