Tamal Season

Tamales

Tamales de Bruce: photo by Cliff Hutson

The word “tamale”, or tamal in Spanish, derives from the Aztec word of the Nahuatl language, tamalli, meaning “wrapped food.”  In most versions, tamales are made from a mixture of corn dough (masa) and filling, then wrapped in a corn husk (or perhaps a banana leaf), and then steamed. The tamal is unwrapped before being eaten.

While store-bought tamales, or those from vendors (tamaleros), are available year round, Homemade ones, as they are very labor intensive, are usually reserved for big occasions like Dia de los Muretos, Christmas,  New Year's Day, or other special celebrations. Indeed, many of us think of tamal season as starting in November and running to January.

In The Time Before, many us would gather at my son's home for a tamale making party, a tamalada, or he would bring them to some other family gathering. Sadly, that was not in the cards this year, of course. But, I am fortunate enough that he was willing to make a one hundred mile round trip just to drop off some off on my porch. So, while this dinner was with just me and my cat, I was still with family in a way and the tradition continued.