The origin of tamales, thanks to cultural and commercial exchange, dates back four thousand years in civilizations of Mexico and other Central American regions, spreading throughout the rest of the continent.
Tamales are a family heritage and part of Costa Rican culture, made with nixtamalized corn, which has been cooked in water with ash, washed, and ground, a technique that has been used since the Middle Preclassic period and has improved grain preservation over the years.
Although nowadays in many cases industrialized corn flour is used, it is important to remember that there is a wide variety of corn: white, yellow, and purple depending on the region.
The most ancestral tamal is known as tamal mudo, made only with yellow corn and salt and water added to the flour. The origin of tamal mudo is related to the arrival of the Spaniards, who abstained from eating meat until Easter Sunday.
Therefore, for that feast, tamales filled with pork, chicken, fish, and seafood could not be consumed, but in some cases, the dough was filled with pieces of carrots, potatoes, sweet peppers, and chayote; grains like peas and chickpeas, and aromatic herbs, especially cilantro, were not lacking.
The majority of Costa Ricans are Catholics and preserve traditions in celebrations, especially with food. Currently, when going to supermarkets, one can appreciate the offer of special items for the preparation of seasonal dishes, itabo flower, cinnamon, cloves, nutmeg, corn flour, and others for the making of sweet bread, sponge cake, and tamales.
Despite the changes experienced during the conquest, Costa Rican cuisine has not lost its ancestral heritage from Mesoamerican peoples, with the traditional use of corn.
