The History of the Tamale
This food that we still see as such a large part of current New Mexico gormet culture, the tamale, has quite a rounded past, originating in Central America as early as 8,000 BCE as a traditional family meal. Tamales have had a 2,500 year history - dated from Teotihuacan Sun and Moon Temple fossilized corn husk wrappers - and was reportedly used as a transportable sustenance for armies, hunters, travelers, and pyramid builders. The main ingredient in this Aztec/Maya food is masa; constructed of mashed corn and lime. Corn itself became such a staple food crop that it was used in religious rituals as a stand in for human sacrifice post-colonial contact. Tamales can be filled from meats, cheeses, fruits, vegetables, chilies, or anything other food culturally fitted and wraps in corn husks to bake. The Aztec culture mainly used fruits, vegetables, and the “Holy Santa” or better known as the Mexican pepper leaf. In contrast, the Maya culture mainly used meats inside the tamale.
Later, tamales became popular in Spain after the conquering of Central America. From here, establishing these traditions to Cuba and Philippians; tamales then shifted to become food for farm workers, due to its ability to keep without refrigeration. Along with this cooking the tamale is done in large batches, so the entire colony will be sustained. The bulk of the food is made by the entire community and meant to share.
The United States has been indulging the experience of tamales since at least 1893 CE and has created a variety of unique variations to fit the culture. We now associate tamales with winter holidays in New Mexican culture and the tamale is being re-invented as a gourmet food. Traditionally, tamales could be filled with various recipes, both sweet and savory. Today, we see mostly savory filled tamales, with meats, chile, cheeses, or a combination. In turn, tamales made in high class restaurants versus cooked for a whole community.
Resources
Hoyer, Daniel and Snortum, Marty Tamales, p. 8. Gibbs Smith, 2008. ISBN 1-4236-0319-2
Mayan dictionary (1997). Wired Humanities Project. Retrieved September 13, 2012
Ken Albala (31 May 2011). Food Cultures of the World Encyclopedia: [Four Volumes]. ABC-CLIO. p. 34. ISBN 978-0-313-37627-6. Retrieved November 20, 2012.
Later, tamales became popular in Spain after the conquering of Central America. From here, establishing these traditions to Cuba and Philippians; tamales then shifted to become food for farm workers, due to its ability to keep without refrigeration. Along with this cooking the tamale is done in large batches, so the entire colony will be sustained. The bulk of the food is made by the entire community and meant to share.
The United States has been indulging the experience of tamales since at least 1893 CE and has created a variety of unique variations to fit the culture. We now associate tamales with winter holidays in New Mexican culture and the tamale is being re-invented as a gourmet food. Traditionally, tamales could be filled with various recipes, both sweet and savory. Today, we see mostly savory filled tamales, with meats, chile, cheeses, or a combination. In turn, tamales made in high class restaurants versus cooked for a whole community.
Resources
Hoyer, Daniel and Snortum, Marty Tamales, p. 8. Gibbs Smith, 2008. ISBN 1-4236-0319-2
Mayan dictionary (1997). Wired Humanities Project. Retrieved September 13, 2012
Ken Albala (31 May 2011). Food Cultures of the World Encyclopedia: [Four Volumes]. ABC-CLIO. p. 34. ISBN 978-0-313-37627-6. Retrieved November 20, 2012.
© UNM Intermediate Art and Ecology; Catherine Page Harris, Kaylee Delfin, Cory Johnson, Moriah Fiebiger, Marisa Gomez, Stephanie Padilla, and Sarah Molina