The origin of tamales, thanks to cultural and commercial exchange, dates back four thousand years to civilizations in Mexico and other Central American regions, spreading throughout the continent.
Tamales are a family heritage and are part of Costa Rican culture. They are made with nixtamalized corn that has been cooked in water with ash, washed, and ground—techniques used since the Preclassic period, allowing better preservation of the dry grain over the years.
Although nowadays many use industrialized corn flour, it is important to remember that there is a wide variety of corn: white, yellow, and purple, depending on the region.
The most ancestral tamale is known as the "silent tamale," made only with yellow corn if and when salt and water are added to the flour. Its origin is linked to the arrival of the Spanish, who during Holy Week abstained from eating meat until Resurrection Sunday.
Therefore, during this celebration, tamales filled with pork, chicken, fish, and seafood could not be consumed. Instead, the masa was sometimes filled with pieces of carrots, potatoes, sweet chili, and chayote; grains like peas and chickpeas; and aromatic herbs—especially cilantro.
The majority of Costa Ricans are Catholic and preserve traditions in their celebrations, especially with food. Today, grocery stores offer special items for preparing festival dishes, such as flor de itabo, cinnamon, cloves, nutmeg, corn flour, and other ingredients for making sweet breads, sponge cakes, and tamales.
Despite the changes brought by the conquest, Costa Rican cuisine has preserved its ancestral heritage from Mesoamerican peoples, with the traditional use of maize.
