Sights and sounds: the experience of Los Angeles’ biggest tamale festival

Tis the season for tamales!  For many Hispanic families across the globe, making these bundles of goodness are as big a tradition as eating them.  Tamales can be traced back to the time of the Ancient Maya, and were a favored food among moving armies, hunters and travelers.  Tamales are best described as having a starchy dough outside — called the “masa”, that is filled with a meat, cheese or vegetable filling.  The tamale is wrapped in a corn husk or banana leaf and then steamed or boiled, and then unwrapped before it’s eaten.  Tamales historically come in a variety of wrappings and filling that vary from country to country.

Traditional Mexican and Central American tamales are made with a corn or sweet corn masa, while in the Latin American countries in the Caribbean,  the “pastel” uses a masa made of green plantain or yucca instead of the corn-based dough. Modern recipes feature lighter and healthier ingredients, and even vegan options.  Some families even make breakfast or dessert tamales that contain fruit and chocolate fillings.  Take a look at how thousands of Angelenos celebrated the taste and tradition of tamales in Los Angeles last weekend.

Follow

Get every new post delivered to your Inbox.

Join 2,282 other followers

%d bloggers like this: