Tamales are a basic part of the Christmas Holiday’s menu

According to the National Anthropology and History Institute (INAH), Candlemas (February 2nd), is the official end of the holiday period in Mexico and the perfect time to enjoy tamales.

One of Mexico’s most famous traditions includes eating tamales during Candlemas. On January 6, Mexican families get together to eat Rosca and whoever gets the Baby Jesus inside their bread has to buy tamales on February 2 to celebrate Jesus, as you are now his godparent.

And even if Candlemas is a Catholic celebration, in Mexico the celebration is combined with some Pre-Hispanic rites.

During Candlemas, people take their Baby Jesus to church so they are blessed and later, they eat tamales to celebrate.

Tamales (Photo: La Verdad Noticias)

Carmen Anzures y Bolaños, an expert from the INAH, explains that before colonization, Indigenous communities ate them during the agricultural cycle, which took place around the same time as Candlemas.

Indigenous people cooked tamales to ask gods such as Tláloc for rain during the planting season.

Since then, tamales have become one of the most beloved dishes in Mexico.

In Mexico, tamales are made with corn dough, which is spread on a corn or banana leaf, then filled up with salsas and meats or marmalade, fruits, or chocolate, and then cooked using the bain-marie method.

Tamales prepared during a Mexico Lindo Cooking class. (Photo Credit: Meagan Drillinger)

The word tamales comes from the Náhuatl word “tamalli”, which means “wrapped up”.

They are especially beloved in Mexico City, where they are hailed as the most complete breakfast once you place the tamal inside a bolillo, bread, which is called “Guajolota.” It is often paired with atole, a hot beverage made with milk and cornstarch.

Nevertheless, cooking tamales isn’t as easy as you might think. You need your family’s recipe and moral support from them. These corn delicacies have become one of the icons of Mexican cuisine and the perfect dish to celebrate Candlemas.

Source: OEM

The Oaxaca Post