In Saltillo, the celebration of Candlemas Day has begun to incorporate new flavors into tamales, thanks to innovations that combine culinary heritage with ingredients uncommon in this dish. These range from huitlacoche (corn smut) and the famous “de la Ramos” chicharrón (pork rinds) to sweet tamales with Nutella, cream cheese, and natural fruit jams, resulting in a menu that blends tradition, creativity, and artisanal quality.
The main driving force behind this renewal is 61-year-old Adriana Gómez Ochoa, who has dedicated 37 years to cooking and, for at least eight years, has been adding new recipes to her repertoire, which now distinguish her among the city’s tamale producers.
Adriana’s passion for cooking has been with her since childhood; at the age of eight, she was already helping her mother prepare food for her 16 siblings. Over the years, that experience evolved into a craft and later into her own business, “La Cocina de Nani” (Nani’s Kitchen), which was born from the requests of friends and acquaintances who raved about the familiar flavor of her tamales.
As the years went by, innovation arrived thanks to her daughter, Gabriela Hernández, who suggested experimenting with different flavors inspired by the cuisine of southern Mexico, which she discovered during her travels.
“We would go looking for places to eat, and in the small restaurants, there were tamales with blackberry and cheese, cochinita pibil (Yucatan-style pulled pork), huitlacoche (corn smut), and many other stews. I would tell my mom about them, and she would say, ‘Ugh, yuck,’ because she was used to the same ones. I would tell her, ‘But they’re good.’ So I told her to make them. My mom also makes gorditas and always has many different fillings. We started by making chard and chicken tamales. Then we made three-cheese tamales, tried different combinations, and finally added them to my mom’s menu,” Gabriela explained.
Among Adriana’s most original tamales are her first creations: three cheeses and chard with chicken, while customer favorites include the “de la Ramos” pork rind tamales in morita sauce and the sweet ones with Nutella and banana or blackberry and cream cheese.
They also offer varieties of mole, huitlacoche, picadillo, chorizo and cheese, mushroom and cheese, as well as sweet tamales made with natural jams such as pineapple and coconut, strawberry and cream cheese, mixed berries, and other innovative flavors.
Although the new fillings attract those seeking different flavors, traditional tamales, such as bean tamales, remain among the most requested by customers who seek the familiar taste of loved ones who are no longer with us.
“Sometimes customers tell me, ‘They taste just like the ones my mom used to make,’ and that makes me very proud,” she commented.
“People order certain stews from us because they remind them of someone who is no longer with us, and it’s important for them to feel that flavor that connects them with their family,” Gabriela added.
Source: vanguardia
