A tamale (Spanish: tamal, from Nahuatl: tamalli[1]) — also tamal — is a traditional Mesoamerican dish made of masa (a starchy dough, usually corn-based), which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.
Tamales have been traced back to the Ancient Mayans, who prepared them for feasts as early as the Preclassic period (1200-250 BC).[2]
Tamales originated in Mesoamerica as early as 8000 to 5000 BC.[1] Aztec and Maya civilizations, as well as the Olmeca and Tolteca before them, used tamales as portable food, often to support their armies, but also for hunters and travelers. Tamale use in the Inca Empire had been reported long before the Spanish visited the New World.[1]
The diversity of native languages in Mesoamerica led to a number of local words for the tamale, many of which remain in use.
Tamales have been traced back to the Ancient Mayans, who prepared them for feasts as early as the Preclassic period (1200-250 BC).[2]
Tamales originated in Mesoamerica as early as 8000 to 5000 BC.[1] Aztec and Maya civilizations, as well as the Olmeca and Tolteca before them, used tamales as portable food, often to support their armies, but also for hunters and travelers. Tamale use in the Inca Empire had been reported long before the Spanish visited the New World.[1]
The diversity of native languages in Mesoamerica led to a number of local words for the tamale, many of which remain in use.
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