Tamales
FLAVOR AND TRADITION PACKED IN A SIMPLE DISH By Julia Misiego, Farmers Market Manager, Utah Farm Bureau Federation
I
s there anything more comforting on a chilly day than a warm, doughy, meaty tamale? As the leaves turn and fall arrives in earnest, we’re taking a look at this flavorful and versatile cuisine.
Tamales are a traditional Mexican dish consisting of corn flour or “masa” dough filled with sweet or savory fillings, wrapped in a corn husk or banana leaf. Many other countries in Latin America also have their type of tamale, but it is widely believed that tamales originated in Mexico. According to history.com, the first tamales appeared as early as 7,000 B.C. in the Aztec
empire, before modern maize was fully domesticated, and played an important role in religious rituals. They remain an integral food staple in religious and cultural celebrations across Latin America.
family,” Alin said. “My grandma made everything from scratch, even the cornmeal.”
Alin Olmos, the owner of Tamales Tita, a home tamale business based out of West Jordan, remembers her grandmother making tamales in her hometown of Puebla, Mexico. “Making tamales has always been a tradition in my
“Then my uncles would stir the masa,” Alin said. “Masa has to be mixed a lot or else it doesn’t taste good. My grandma would drop a ball of masa into a cup of water and if it floated, it meant my uncles could stop stirring because it was finally done.”
Alin said her grandma would call all the grandchildren into a line in front of the corn grinder that was attached to the table. Each grandchild would take turns grinding the corn Like most ancient and traditional foods, making tamales is time and labor-intensive and was usually until their arms hurt, then the next would take over. prepared by groups of women.
18
utah farm & fork
| fall
2020
