Presented by Palace Resorts
Tamales are not only ubiquitous to Mexican cuisine; they also represent regional gastronomic styles with their distinctive ingredients and flavors.
Tamales oaxaqueños. A generic way of referring to the tamales wrapped in plantain leaves, with fillings that cover the ones we mentioned above and many, many more (usually savory).
Tamales de elote. What’s better than corn-based masa? More corn, of course. These tamales usually bridge the gap between the spicy, savory styles and the sweeter dessert tamales.
Tamales dulces. The most common sweet tamal is made with pink masa (using vegetable coloring) and adds a handful of raisins to the mix, but sweet tamales can be made with chocolate, pineapple, anise seed, berries, and many other fillings.
Vaporcitos. You can’t miss these beauties if you are visiting the Yucatan Peninsula: They’re filled with a pork and chicken mixture, seasoned with a distinctive spice mix known as recado, and best enjoyed with a spoonful of fiery habanero sauce on top.
These are but a few examples of tamales you’re bound to enjoy forLa Candelaria, but keep in mind that they’re available year-round as a staple of local cuisine. If you go deeper down the rabbit hole you’ll also get acquainted with Uchepos and Corundas, from the state of Michoacán.
Veracruz has the humongous Zacahuil, the Godzilla of tamales, a dish that is the centerpiece for massive festivities. And let’s not forget Chiapas’ own tamal de Chipilin(an edible leaf).
You can dabble with a dizzying array of tamales at local restaurants in Cancun, not that you need to leave your all-inclusive resort to partake. Moon Palace Cancun's multitude of Mexican restaurants, for example, offer up everything from the simple to the delectable. It's just a matter of scanning the menu or asking your surver to expound on the their tamales offerings.
Oh, and one last thing: lose the “e” at the end of “tamale,” OK? You don’t want to sound like a tourist, after all.
