Hispanic Heritage Month (HHM) is here, from September 15th to October 15th we celebrate by acknowledging the culture and history of Hispanic Americans. Here at Delia’s Tamales, we celebrate a time to recognize where the cultures best tamales originated from.
In the RGV, Delia’s Tamales is the local go-to tamale chain for all of the valley’s tamale needs. Here are all the ones we serve and are loved within our community and country.
- Spicy Chicken
- Spicy Pork
- Bean & Cheese
- Bean, Cheese, & Jalapeño
- Chicken & Cheese
- Spicy Chicken & Cheese
- Chicken & Cheese Cooked in Green Sauce
- Cream Cheese & Jalapeño
- Sweet Cream Cheese Tamales
View more of our delicious menu here.
Infusing Mexican flavors and spices and putting our own spin on traditionally loved masa-filled
goodness. Despite this being what we know tamales to be, it varies from country to country, here are some Hispanic countries with tamales differing from ours.
Nacatamales are fairly similar to tamales, except they are wrapped in banana leaves rather than corn husks and are bigger. They are commonly filled with rice, meat, potato, tomato, and usually some prunes, green olive, capers, and raisins.
Veracruz, Mexico: Zacahuil
The Zacahuil is prepared by wrapping banana leaves with martajada corn dough, lard, chicken meat, turkey, or pork, and spices. It can measure up to a total of 5 meters long. The banana leaves keep moisture in by leaving the ingredients inside to marinate and stew in its bountiful flavors.
This South American Pre-Hispanic dish consists of choclo (Peruvian maize), fresh ground corn with onions, eggs, spices, and at times cheese. Rather than boiling it’s more commonly prepared by steaming the Humitas.
Almost entirely different from all the other tamales, this one does not use a corn base. Paches are mashed potato-based tamale dough mixed with bread or corn wrapped in banana leaves. They are stuffed with either chicken or pork glazed in a red tomato sauce called recado.
Michoacan, Mexico: Corunda
This tamale is spherical or triangular shaped and unlike others, normally is not filled with meat or vegetables. They consist of only corn masa, salt, lard, water, and salsas inside as a filling. They are wrapped in a long corn husk or a reed plant leaf.
Columbia: Bollos de Mazorca
This Colombian dish consists of corn rolls wrapped and steamed in corn husks usually served warm with butter and cheese. These simple tamales are only made of three ingredients, salt, sugar, and corn. They typically are gritty and have full chunks of corn in their mixture.
The Hallaca is wider and bigger than a tamale and it consists of corn dough stuffed with a stew of raisins, capers, olives, onion rings, red & green pepper slices, and other spices local to the area. The ingredients may be similar to the Nacatamale of Nicaragua, except it’s boiled in a corn dough made from consommé or a broth, and lard with annatto.
Another Guatemalan dish similar to the tamale contains just about the same as the Paches. Potato-based blend with corn or bread in the mix stuffed with chicken or pork in a recado (tomato sauce) . Almost exactly the same except the pache has potato dough, sauce, chile, and meat wrapped in plantain leaves or mosh and the Chuchito contains corn dough, tomato-based sauce y meat inside, wrapped in dried maize husks and eaten as an appetizer rather than the main dish.