So, a couple weeks ago I went shopping with my mom. Totally out of nowhere she asks, “When you eat a tamale, what’s the corn husk for?”
“Well, Mom,” I explained, “Most Mexican tamales are made using a corn husk, but in Costa Rica they’re made with a banana or plantain leaf, not a corn husk. But they’re both used for steaming the tamal.”
Now, I’m certainly no expert on tamales, but I thought it would be a great topic. Tamales are just one of the many foods that people assume are only Mexican, and that they’re the same everywhere. In Costa Rica, the tamal is a traditional food especially around the holidays.
And why does everybody rave about them?
Because they’re savory. Filling. Stick to your ribs. And when I eat one, I totally want to do the happy dance.
Tamales at Christmas
If you were ever lucky enough to be in Costa Rica at Christmastime, you may have tried a Costa Rican tamale–or tamal in Spanish.
Tamales are a traditional Christmas dish and they’re simply out-of-this-world good.
Tamal making is something everybody in the family can get in on. There’s a lot of prep to making tamales, so everyone gets a job.
Made from corn masa (think polenta) the tamal is formed into a patty. Then pork, carrot, peas, a green bean and red pepper are pressed onto the surface of the tamal. Then, it’s wrapped in a banana leaf, tied and piled in a large stock pock where the tamales will cook (steam) over a fire.
The tamales are tender, with a hint of smokiness from the pork. They’re eaten throughout the holiday season, often for breakfast with coffee. They’re one of the foods that taste even better the day after.
Most families have their own recipe, but that’s the basic idea.
So Why a Banana Leaf?
I associate the corn husk more with Mexican tamales, even though they use banana leaves in parts of Mexico as well.In my region here in Upstate New York, there’s a lot of Mexican restaurants, and well…no Latin American or Costa Rican eateries. So naturally people see the corn husk instead of the banana leaves.
Banana leaves are readily available throughout Costa Rica. They also steam well and make a very moist and delicious tamal.
Plus, they look pretty cool on your plate. And, you get to open it up just like a little gift.
Tamales–Not Just for Christmas Anymore
I’ve been lucky enough to snag a tamal here and there outside the Christmas holiday season. It’s always an unexpected treat.
Sometimes people make them for parties, weddings or other occasions.
If you get the opportunity to try one, don’t miss it! They’re a delicious slice of Costa Rican tradition.