Tamales are traditional in Latin American family gatherings; they are not only a valuable contribution to the dinner menu, but they are also significant culturally, historically, ancestrally, and emotionally.
Dating further back than the colonial era, tamales originated around approximately 5000 B.C. – 7000 B.C. within Aztec and/or Mayan civilizations. The true cultural origins of tamales are not completely known; however, multiple scholars typically recognize tamales as Mayan and Mesoamerican. Tamales were specially made during indigenous Aztec, Incan, and Mayan wars where women brought tamales to the soldiers because of their convenience.
To this day tamales represent a connection to the spiritual world. Tamales have a direct association to the ancient Mayan god of maize which was heavily valued amongst the Mayans who resorted to maize as not only one of their main crops but also as their most sacred one. Corn symbolizes nourishment, health, and prosperity through adversities within Ancient Mayan civilizations. This is seen in the process of working with corn which typically consists of generously grinding soaked corn on a mortar. Tamale recipes are still a reflection of Ancient Mayan recipes.
Although eating tamales as a family is cherished in Latin American culture, the process of making tamales is far more valuable. Tamaladas are tamale making parties where families will gather typically one or two days before an event to collectively contribute to the tamale making process. Tamales can be made days in advance and later warmed or heated up. This is also why it is convenient for tamales to be sold locally.
Many people recognize tamales to be a Mexican tradition, however, multiple Latin American countries have their own variations of tamales; Nicaragua has nacatamales, Guatemala has paches and chuchitos, Bolivia and Ecuador have humitas, Colombia has bollos, Venezuela has hallacas, Cuba, Mexico, South America and Central America have tamales. Other parts of Mexico have corundas and zacahulles. All these variations range in sweetness and saltiness as well as which meats and vegetables are used.
Today, tamales are appreciated for their strenuous preparation that brings families together. Although there are countless variations specific to each culture around Latin America, they bring the community closer together as a food item that brings many back to their mixed indigenous roots.