Annual Tamale Fiesta

Tamale Experience at the Alamo KOA

For over 20 years, the Rohde Family has delighted our campground with the annual Tamale Fiesta. We are thrilled to continue this cherished tradition with our camping community.

Tamale History

Tamales have withstood the test of time, with the earliest evidence dating back over 10,000 years to ancient Mesoamerican civilizations. These portable, protein-rich delicacies were a staple food for Aztec and Mayan lives, and pre-historic peoples across the region. The tamale's simple yet ingenious design—a savory or sweet filling wrapped in a corn-based dough and cooked in a husk—has endured for millennia, becoming an integral part of Latin American culture and cuisine.

Despite the lack of written records from those ancient eras, archaeologists have uncovered hieroglyphic depictions of women preparing tamales, confirming their importance in daily life and religious rituals. Tamales were originally cooked over hot ashes in a buried fire. Later, when Spanish conquistadors brought pots and pans, women started steaming the corn-wrapped packages. The Spanish also introduced more flavors, adding meat and lard to the vegetable delights. As successive civilizations rose and fell, the tamale tradition persisted, evolving with the introduction of new ingredients like meat, lard, and spices by Spanish conquistadors.

The origins of tamales in the United States are debated by historians. One argues that tamales arrived with US soldiers returning from the Mexican-American War in 1848. Another believes Mexican migrants brought them to Mississippi in the early 1900s when they came to pick cotton. Regardless, by the 1870s, tamales were ubiquitous on street carts in Los Angeles, to the point that officials sought to ban them as a nuisance and a similar trend emerged in San Antonio, Texas too. In Mississippi, tamales became a hallmark of African American cuisine, even inspiring jazz songs.

Tamale of Today

Today, the tamale remains a beloved and versatile dish, with fillings ranging from classic pork and red chile to innovative creations like turkey and dessert varieties. Though no longer an everyday staple, tamales continue to hold a special place in celebrations and holidays, binding families and cultures through shared culinary heritage. The tamale's enduring legacy is a testament to its simple yet ingenious design and the resilience of the traditions that have kept it alive for over 10 millennia.

The tamale is a beloved Mexican dish with a rich history. It consists of a savory masa (ground corn) dough that is wrapped in a protective leaf, such as corn husk, banana leaf, or even tree bark. The word "tamale" derives from the Náhuatl word "tamalli," meaning "wrapped." Inside the tender masa is a flavorful filling, which can include tender meats, aromatic spices, and carefully chopped vegetables. The filling possibilities are endless, as each cook adds their own unique twist - from the classic pork tamales with red chilis to creative variations like shredded chicken, black beans, or even turkey. The tamale has evolved significantly since its origins with the early Aztecs, who ate them during wartime. The addition of rich fats and proteins like lard and pork has elevated the flavor profile, making the tamale a beloved comfort food across Mexico and beyond.

Tamales also bring families together and serve as a reminder of the past. However, their labor-intensive preparation means they are no longer an everyday food, reserved instead for special occasions like the Día de los Muertos, Christmas, and New Year's.

Tamale Making

Crafting tamales, regardless of the style, can be a labor-intensive endeavor. For example, the traditional Oaxacan method involves an intricate 120-step process. Achieving the optimal masa-to-filling ratio is crucial for an exceptional homemade tamale. The ideal balance allows the flavorful fillings to shine, rather than being overshadowed by the dough. A 50/50 ratio between the masa and the filling is generally considered the best approach.

Tamale Masa (Dough)

Depending on your location, masa can often be found in stores, though you can also make it yourself. When mixed into a dough, masa develops a custardy texture. The corn dough is combined with spices and lard, with the goal of achieving a peanut butter-like consistency that doesn't stick to the sides of the bowl. Once the dough is no longer sticky, it's ready to use. While kneading the dough, be sure to soak the corn husks in water. Trimming the husks to about five inches in length is important for a correct sized tamales. Finally, place two tablespoons of the masa dough onto each corn husk and spread it out evenly using a bondo spreader, spatula, or putty knife.

Popular Tamale Fillings

Fillings are endless. Proteins that are commonly used are chicken, beef, pork, cheese, fish, and shrimp. Vegetables include (and not limited to) green beans, beans, black olives, corn, or potato. Sauces can also be customized to your favorite of mole, red, or green sauce. Then there are the dessert tamales. Popular dessert tamales are strawberry, pineapple, cherry, chocolate, and dulce de leche.

How to Assemble a Tamale

Assemble the tamale by spreading the masa (dough) evenly over the hoja (corn husk). Layer your choice of protein, followed by any desired vegetables, and finish with the sauce on top. Start folding one side of the husk in, then the opposite side, and finally tuck the tail under. Be sure to reserve a small amount of the masa to use as "glue" to seal the tamale.

To cook the tamales, fill a large pot with broth and place a crumpled piece of foil in the center to create a platform for the tamales to rest on. If using a dedicated tamale pot, it should have a conical-shaped steamer insert. Arrange the tamales seam-side up to prevent the filling from spilling out. Bring the broth to a boil, then reduce heat and simmer for about 40 minutes. The tamales are done when the husk pulls away easily from the masa and filling.

No matter how you choose to fill your tamales, you'll be participating in a long tradition of faith and family as you prepare these ancient culinary delights. Of course, the best part is sitting down to enjoy them, especially when shared with friends and loved ones!