The lojano tamal as a living heritage of
Ecuador's gastronomy
El tamal lojano como patrimonio vivo de
la gastronomía del Ecuador
Published Instituto
Superior Tecnológico Edwards Deming. Quito - Ecuador Periodicity January - March Vol. 1, Num. 24, 2025 pp. 67-83 http://centrosuragraria.com/index.php/revista Dates of receipt Received: June 12, 2024 Approved: November 04, 2024 Correspondence author Creative Commons License Creative Commons License,
Attribution-NonCommercial-ShareAlike
4.0 International.https://creativecommons.org/licenses/by-nc-sa/4.0/deed.es
Andrea Cristina Aulestia Vizcaino2
Jonathan Luis Cruz Pierard3
María de Lourdes Larrea Paredes4
Abstract: Culinary heritage reflects the tradition and
history of a region through its cuisine. The city of Loja, in Ecuador, is known
for its typical dishes, which have been prepared and adapted over time in
response to changes in consumption. The lojano tamale
is an essential part of the region's diet, and its preparation facilitates
cultural interrelation between the productive sector and society. This research
aims to identify and understand the processes and evolution of the ingredients
involved in the current preparation and their permanence in local cuisine,
considering it an important component of intangible cultural heritage. The
research is qualitative, using techniques such as observation, interviews, and
bibliographic review. The results obtained were analyzed by considering aspects
such as geographical distribution, types of filling, masa base, and cooking
methods.
Keywords: Wrapped, gastronomy, corn, heritage, tamale.
1 Bachelor's
degree in Hotel Business Administration. Master in Business Management UTE
University https://orcid.org/0000-0002-8616-5206 2 Master's degree in innovation in tourism management, specializing in
culinary and gastronomic heritage management Teaching UTE University https://orcid.org/0000-0002-7509-6153 3 Master's
Degree in Tourism Management, Bachelor's Degree in Tourism Business
Administration UTE
University Professor https://orcid.org/0000-0002-6960-2662 4 Master's
degree in innovation in tourism management, specializing in culinary and
gastronomic heritage management Teaching University UTE https://orcid.org/0000-0001-5179-7732
Palabras clave:
Envuelto, gastronomía, maíz, patrimonio, tamal.
Introduction
Reviewing culinary literature involves identifying, consulting, and
gathering essential information to understand a country's gastronomic culture
and identity. In many cases, this also encompasses aspects of religiosity,
rituals, and traditions.
The knowledge of traditional cuisine has been spontaneously passed down
through generations. According to Duque (2020), "this knowledge consists
of the uses and customs that form a habit that needs to be learned and
practiced".
The various techniques and preparations of traditional cuisine have
encouraged the exchange of products among different regions, social classes,
and ethnic groups. This aspect has helped to keep our culinary heritage alive
over time. The transmission of culinary knowledge across generations is an
integral part of the intangible cultural heritage of a region. This heritage is
continually recreated by communities and groups based on their environment,
their interaction with nature, and their history. This process instills a sense
of identity and continuity, thereby promoting respect for cultural diversity
and human creativity, as recognized by UNESCO.
An important aspect of living heritage lies in culture and daily life as
social and economic phenomena of a region, highlighting the art of cultivating,
preparing, and consuming local foods. This process brings unique and
unrepeatable experiences to consumers' palates, often evoking childhood
memories and forming part of a people's cultural identity (Unigarro,
2010).
In his book Elogio de las cocinas
del Ecuador, culinary researcher Julio Pazos explores the context in which
Ecuador's heritage dishes are prepared. Many traditional Ecuadorian recipes are
preserved in books, notebooks, and handwritten or typed sheets, documenting
families' favorite recipes and even the tricks used in their preparation. In
this way, knowledge is passed down from generation to generation (Pazos, 2016).
Traditional cuisine is an essential component of popular culture, as it
not only enriches daily and festive meals but also ensures that the knowledge
and techniques used in preparing these dishes become part of our cultural
identity (Novillo, Los "envueltos" de Baños como patrimonio
gastronómico de Cuenca - Ecuador, 2018).
Pazos classifies traditional Ecuadorian cuisine into three types, indicating that these categories are influenced, to varying degrees, by baroque cooking. He identifies three categories of food: ritual, daily, and festive (Pazos, S., Permanencias culturales y culinarias del Manual de Cocina de Juan Pablo Sanz en Quito - Ecuador: protocolos, cocina tradicional y formas de preparación, 2010).
Cookbooks are documents containing detailed culinary procedures that
explain how to prepare various dishes, offering step-by-step instructions.
These manuscripts are carefully preserved by families, representing a valuable
heritage passed down through generations. Typically, they are notebooks that
include recipes specifying the order and quantity of ingredients and the
organization of the process, which may or may not include cooking time (Bernal,
2021).
The use of traditional family cookbooks reflects a deep-rooted respect
for the past while also showing dynamic continuity. While these recipes may not
represent modern or evolved cuisine by contemporary standards, they have
maintained their relevance and are valued over time, holding a prominent place
in the popular imagination (Medina, 2003).
Regarding wrapped preparations, the author Santiago Pazos Carrillo, in his article Recetarios y manuscritos quiteños del siglo XX influenciados por el manual de la cocinera de Juan Pablo Sanz, mentions that these dishes represent traditional cuisine and are linked to five fundamental principles. First, this cuisine has ancient origins, indicating its practice since very early times. Additionally, it is generally associated with a specific geographical region, although it can be prepared elsewhere with varying ingredients. The recipes are inherited and have been passed down through generations, fostering a sense of community. Moreover, these preparations are "alive," meaning they continue to be made and valued. If they are no longer prepared, they risk being lost and needing rescue. Finally, their reproduction repeats culinary, cultural, and social codes (Pazos, S., Recetarios y manuscritos quiteños del siglo XX influenciados por el manual de la cocinera de Juan Pablo Sanz, 2014).
Pre-Hispanic cuisine has significantly influenced traditional recipes by
introducing key ingredients such as corn. Corn is fundamental in preparing
"wrapped" dishes, serving three culinary functions: it adds flavor
and aroma, acts as a container for cooking food in various ways (boiling,
steaming, smoking, roasting, or baking), and its husks preserve the filling
(Pazos, S., Recetarios y manuscritos
quitños del siglo XX influenciados por el manual de la cocinera de Juan
Pablo Sanz, 2014).
Today, Ecuadorian wrapped dishes are known by various names and may
include a range of ingredients. Some of the most well-known are humitas, chigüiles, quimbolitos, tamales, hayacas, maitos, and tongas, among others.
Ecuador produces different types of tamales, including potato, hominy,
rice, green plantain, and corn flour tamales. From this ingredient, a wide
variety of dishes and beverages have been created using diverse preparation
techniques and complementary ingredients that vary by geographic region. Corn
has been a fundamental element in the gastronomic culture of Latin America,
playing a starring role in many traditional dishes and representing the
identity of its peoples. According to Bernal (2021), since the pre-Hispanic era
and the domestication of corn, this ingredient has become a representative
component of numerous dishes.
Corn
Corn is the second most important crop globally and
has been a fundamental component of human nutrition since ancient times. It is
known that since pre-Hispanic times, humans began cultivating it, making
Mesoamerica the main producer of corn. This cereal has been a protagonist in
ancestral food traditions that have endured over time, symbolizing life and
identity for many Andean peoples (CIDAP, 2018). According to Guacán (2020), corn has been a staple in the diets of the
peoples of the Americas since ancient times. Moreover, corn grains gained great
importance as they were considered a sacred plant, serving as the primary food
source for Mesoamerican civilizations, particularly the Maya and Aztecs
(Joseph, Andy, 2017).
Tamale
The term "tamale" derives from the Nahuatl word tamalli,
meaning "wrapped food." This preparation is ancient, and its name is
associated with cooking corn with lime. While the exact origin of tamales is
unknown, some historians suggest their roots may date back to 3000 BCE (Joseph,
Andy, 2017).
In Ecuador's highlands, corn is one of the most commonly used products,
and its preparations in food and beverages are highly diverse. Among the main
wrapped dishes in the country, the tamal lojano
stands out, made from corn. Over time, techniques used for its preparation have
evolved, leading to changes in the final product. According to Álvarez and
Sammartino (2021), traditionally, humitas were consumed in the summer and
tamales in the winter, made with raw corn flour and charqui (dried meat).
Nowadays, flour is often replaced with semolina (a more affordable and
accessible option), and charqui is substituted with minced meat, allowing these
dishes to be enjoyed year-round.
GlobalMedia (2019) interviewed anthropologist Beatriz
Ramírez Woolrich, who stated that Mexico alone boasts over five thousand ways
to prepare tamales, with around 500 variations of the dish (Ramírez, 2019).
Similarly, in Ecuador, tamale preparation varies by location, depending on the
ingredients available in different geographic regions. In 1650, in what is now
Ecuador, tamales were made with "a portion of corn flour mixed with water
and salt, filled with meat and chili, wrapped in corn husks or achira leaves"
(Pazos, J., El sabor de las memorias:
historia de la cocina quiteña, 2008).
In Ecuador, tamales are typically handcrafted by women who have
inherited recipes from their ancestors. This dish is consumed across all social
classes, with various recipes influenced by local ingredients, resulting in
countless flavors and presentations. Tamales are often used as a substitute for
bread and served with café pasado (traditional brewed
coffee).
Corn tamales, also known as peeled corn tamales, see a rise in
consumption during the Christmas season, as they are prepared as a wrapped
delicacy, though they can be enjoyed at any time of year. Culinary techniques
and tools have evolved over time, adapting to new trends and preferences.
Removing the corn husk is essential since failure to do so significantly
alters the resulting dough. It has been shown that ashes, which chemically
modify the grain and remove its husk, are traditionally used alongside lime.
Both wood ash and lime must be thoroughly rinsed with plenty of water,
preferably running water, to eliminate any residual odor or taste.
Afterward, the corn is ground, which was once done manually with a batán (grinding stone) but is now facilitated by modern
grinders. In all regions, ground corn dough is mixed with broth, such as pork
broth. In the past, lard was added, but today, oil is preferred for its
smoother texture (Rodríguez, 2003).
Utensils for Tamale Preparation
For many years, firewood has been combined with the bounty of the land
to create delicious dishes. Tamale preparation requires various utensils,
including tools for shelling corn, such as stone scrapers; pots and pichanchas for making nixtamal (processed corn); hands and
grinding stones for milling the grain; and, finally, pots and lids for cooking
the dough (Alcantara, Velásquez, Zavaleta, & García, 2020).
Preparation Method
Tamales are a type of wrapped dish that employs various elements for
wrapping. In Ecuador, corn, achira, and bijao leaves,
among others, contribute to the tradition of making these dishes, imparting a
distinctive flavor. Historically, leaves were used to preserve food for workers
during long days, reflecting the functionality and cultural significance of
these materials in Ecuadorian gastronomy.
In the past, leaves were collected from forests by families or workers.
Today, they are purchased in markets and supermarkets. Additionally, many
people used to grow achira leaves in their gardens for wrapping tamales
(Novillo & Sinchi, Los envueltos de Baños como Patrimonio
Gastronómico de Cuenca, 2018).
For corn preparation, sufficient grains are placed in a clay pot with
water and lime. They are cooked until the husk loosens, then removed from the
heat and fresh water is added to prevent the corn from absorbing the lime's
flavor. The next day, the corn (nixtamal) is washed thoroughly, removing and
discarding the husk. Subsequently, it is ground three to four times on a metlatl (grinding stone) to obtain refined dough (Echeverría & Muñoz, 1988).
Ingredients
Initially, tamales were made with dough consisting only of corn flour, water,
and salt, filled with meat and chili. However, today, various ingredients have
been incorporated, such as spices, raisins, boiled eggs, peas, carrots, red
onions (paiteña), lard, and chicken broth.
Corn is a staple food in Ecuador's highlands, deeply connected to the
cultural identity of various regions. There are several varieties of this
cereal, classified based on their use, including soft or floury corn, morocho, canguil, criollo, hard
corn, chulpi, and hominy (Red de Guardianes
de Semillas, 2021).
The Culinary Offering of a Region
The culinary offerings of a region not only attract visitors due to
their diversity and cultural richness but also complement the unique
experiences the territory provides. Promoting these culinary traditions is
essential to preserving cultural identity and fostering sustainable tourism
that benefits the local community and conserves resources (Cruz & Jiménez,
2024).
In the Americas, corn is frequently used in food. In Ecuador, it is
known to have arrived more than 6,000 years ago, influencing all cultures,
agricultural calendars, and gastronomy in the country. To maintain its vigor,
corn needs to be continuously crossbred, resulting in significant genetic
diversity. However, it is challenging to define specific varieties due to
certain evolutionary lines. Unfortunately, most native varieties are endangered
or have already disappeared (Osorio, Castro, & Osorio, 2021).
The following table (Table No. 2) details the ways corn is consumed
based on its organoleptic characteristics.
Table1 :Types of Corn according to their form of
consumption
|
Ranking |
Feature |
|
Soft or floury |
Tall, long cycle, useful to be consumed as corn (tender), rubber (semi
tender) and ripe. Once dried, it is consumed toasted or in flour, which in
turn can be raw or toasted. It is used to make tortillas, breads, or to
thicken salty and sweet dishes. It is the most diverse, with colors that go
from yellow to black, purple, white, red, etc. |
|
Morocho |
Tall, very hard grains, with a crystalline cover. It is coarsely
ground to prepare different dishes, salt and sweet, of great energetic value
and very appreciated for children's nutrition. |
|
Canguil |
High altitude popping corn. Native canguiles
are colorful, small, nail-shaped kernels, and although they pop less, they
are tastier, including the kernels that remain unpopped. |
|
Creole |
From hot lands, it is harvested after three and a half months. Yellow
and floury grains are used to make tortillas and hard salt. |
|
Hard corn |
From hot soils and short cycle, they are mainly used for animal feed. |
|
Chulpi |
Tall, long cycle. Soft, for roasting |
|
Mote |
Although it can be made with many types of corn, there are varieties
that are considered the best. In the northern highlands they are round,
medium-sized, yellow kernels; in the Austro they are white, flatter and
larger kernels. To make mote, the grains are cooked for several hours with an
alkaline agent such as ash or lime. Then it can be peeled, dried and stored
for several months. It is given a final cooking so that it opens and is ready
to eat. |
|
Source: Taken and adapted from the Guide to cooking and cultivation of
ancestral seeds. |
|
Table 2: Types
of Corn Based on Consumption Form
|
Classification |
Characteristics |
|
Soft or Floury |
High-altitude
corn, long growth cycle, used as choclo (tender), cau (semi-tender), or mature. Once dried, it is consumed
toasted or as flour (raw or toasted) for making tortillas, bread, or
thickening dishes. This variety has the greatest diversity, with colors
ranging from yellow to black, purple, white, and red. |
|
Morocho |
High-altitude corn with very hard, crystalline grains. It is coarsely ground to prepare various sweet and savory dishes. Highly nutritious and valued for children's nutrition. |
|
Canguil |
High-altitude
popcorn corn. Native varieties have small, colorful, nail-shaped grains.
Although they pop less, they are tastier, including the unpopped
kernels. |
|
Creole |
Grown
in warm climates, harvested after three and a half months. Yellow and floury
grains are used for making tortillas and sal prieta. |
|
Hard Corns |
Short-cycle
corn from warm climates, primarily used as animal feed. |
|
Chulpi |
High-altitude
corn with a long growth cycle. Soft grains, ideal for toasting. |
|
Mote |
Although
many types of corn can be used, some varieties are preferred. In the northern
highlands, the grains are round, medium-sized, and yellow; in the southern
highlands, they are white, flatter, and larger. To prepare mote, the grains
are cooked for several hours with an alkaline agent like ash or lime, then
peeled, dried, and stored for months. A final cooking step makes the grains
expand and ready for consumption. |
Source: Adapted from the Guide to cooking and cultivation of ancestral
seeds
Culinary Techniques Applied
Currently, tamale preparation involves various techniques related to
cooking methods, such as the bain-marie, boiling, and sautéing (rehogado) for the filling. Essential skills include
nixtamalization, grinding, kneading, wrapping, and cooking on embers or in
ashes. Before the advent of modern mills and steamers, these instruments and
techniques were traditionally used for tamale preparation. Their continued use
highlights their effectiveness, as many methods remain nearly identical to
those employed in ancient times.
Nixtamalization
Ancestors observed that exposing corn kernels to fire caused them to
crack. Over time, they discovered that wood ash helped separate the husks from
the kernels. Later, they found that quicklime and hot water produced a similar
effect, chemically altering the corn's structure. During this process, the corn
absorbs calcium and potassium, while impurities are removed, and amino acids
are enhanced in the grain.
For seasoning, tamal lojano is primarily
flavored with salt, pepper, cumin, and garlic.
Complexity
The preparation of tamal lojano is not
complex, but it requires certain essential elements. Peeled yellow corn is
crucial for the dough; if unavailable, peeled hominy grain can be used as a
substitute. Additionally, achira leaves are indispensable for wrapping. These
two ingredients are irreplaceable, as their absence would alter the product's
essence and organoleptic characteristics.
The writing style and the way recipes are explained have evolved over
time. In ancient times, according to the Codex Florentino, recipes were
illustrated with drawings depicting the dishes and narrated by indigenous
peoples.
Osorio, Castro, and Osorio R., in their work Tourism and Gastronomy:
Experiences in Innovation, Competitiveness, and Management, highlight that
intangible tourism resources include traditions and oral expressions, which are
sets of knowledge passed down through generations. This category includes
living recipes, which are an essential part of a country's intangible wealth
(Osorio, Castro, & Osorio, 2021).
Practical Recipe Preparation
There is no specific data in historical books about the quantities used
in tamale preparation in the past. Therefore, research was conducted with
individuals who still make this dish. Through interviews, testimonies from
elderly people from the province of Loja were collected. These individuals have
sold tamale lojano in Quito over the last thirty
years and learned the recipe from their mothers and grandmothers. Their
accounts detail the ingredients and process of preparing the traditional tamal lojano.
Interviews contextualized the preparation of this much-loved dish,
especially during the Christmas season. A unique aspect of this recipe is the
use of yellow corn, known as morochillo, treated
similarly to white and dried corn. This corn is cooked with lime to remove the
outer husk, soaked for three days, and then ground.
According to the testimonies, the dough was previously seasoned and
steamed in large pots over wood-fired stoves. Over time, a filling was
introduced, varying based on the household's economic circumstances. It could
include pork, or in more humble homes, "pea heart" soaked and cooked
into a puree and properly seasoned.
This filling, or condumio, typically included
red onion, carrots, and peas. Once the dough was prepared, it was filled with
this mixture, wrapped in achira leaves, and steamed for forty-five minutes.
Methodology
To
explore the preparation of tamal lojano and its
persistence in traditional cuisine as part of intangible cultural heritage, a
qualitative approach was adopted. This approach seeks to understand phenomena
from the participants' perspectives (Hernández, Carlos, & Baptista, 2014).
The study focused on the practice of tamale preparation through individuals who
have inherited this knowledge over the years as part of their traditions.
For
data collection, primary and secondary sources were identified in documents
that contributed to understanding the various wrapped food preparations in
Ecuador. Subsequently, interviews were conducted, primarily with elderly
individuals from Loja, aiming to uncover the techniques used in tamale
preparation. Additionally, observation was employed to identify and understand
the processes and the evolution of ingredients currently involved in tamale
preparation, allowing for a comparison of changes over time. Finally, data
triangulation was performed to gain a comprehensive understanding of the
significance of this preparation within traditional cuisine.
Results
The
research revealed that, depending on the region or country, there are various
recipes for preparing tamales, as well as different wrapping methods. This dish
is widespread across the Americas, and the use of corn in wrapped foods is a
fundamental aspect of its gastronomic identity. In Ecuador, particularly in the
provinces of the highlands, tamales are prepared in diverse ways, varying in
their wrapping, size, ingredients, and filling.
The
following table (Table No. 1) presents an explanation of the different
corn-wrapped preparations in Ecuador.
Table
3: Typical
Dishes Related to Corn-Wrapped Preparations in Ecuador by Zone and Province
|
Zone |
Province |
Dish Name |
|
South |
Loja |
Cuencan Tamale |
|
South |
Azuay |
Cuencan Tamale |
|
Center |
Bolivar |
Chigüiles |
|
South |
Cañar |
Chivil or Chachi |
|
Center |
Cotopaxi |
Guagüitos |
|
North |
Imbabura |
Tamales |
Source: Own elaboration
In
the geographical context, a classification of typical Ecuadorian dishes related
to corn-wrapped preparations is presented by geographic zone and province. This
organization highlights the culinary diversity across different regions of the
country, emphasizing the significance of corn in Ecuadorian cuisine.
Table
4: Typical
Dishes Related to Corn-Wrapped Preparations in Ecuador by Filling and Dough
Base
|
Dish Name |
Dough Base |
Filling |
|
Cuencan Tamale |
Corn
flour soaked and ground, chicken broth, pork lard, salt, pepper, and cumin to
taste |
Pork
or chicken, onion, carrot |
|
Cuencan Tamale |
Lightly
cooked corn flour, salt to taste |
Pork,
eggs, raisins, onion, carrot |
|
Chigüiles |
Corn
flour, water, butter, pork lard, salt to taste |
Cheese |
|
Chivil or Chachi |
White
corn (morocho), water, butter, pork lard, salt to
taste |
Cheese |
|
Guagüitos |
Yellow corn, raspadura sugar, mapahuira |
Pork |
|
Tamales |
Yellow
corn, raspadura sugar, pork broth from the filling
preparation |
Pork |
Source: Own elaboration
It
is evident that most dishes use different types of corn (yellow, white, or
soaked), highlighting the importance of corn in the culinary culture of the
region. The fillings vary by territory but commonly include pork, chicken, and
cheeses, suggesting a preference for rich and hearty flavors.
From
a nutritional perspective, these dishes are high in carbohydrates due to the
corn base and provide proteins through the use of various meats and dairy
products. The inclusion of vegetables such as onions and carrots in some
fillings adds fiber and nutrients.
These
dishes are representative of Ecuadorian gastronomy and reflect the diversity of
local ingredients. They are typically enjoyed during festivals and family
celebrations, underscoring their cultural significance.
Table
5: Typical
Dishes Related to Corn-Wrapped Preparations in Ecuador by Cooking Methods
|
Dish Name |
Cooking Methods |
|
Cuencan Tamale |
In "tamalera" steaming pots |
|
Cuencan Tamale |
In "tamalera" steaming pots |
|
Chigüiles |
In "tamalera" steaming pots |
|
Chivil or Chachi |
In "tamalera" steaming pots |
|
Guagüitos |
Steamed
in a bronze pot (paila) |
|
Tamales |
Steamed
in a bronze pot (paila) |
Source:
Own elaboration
The
use of steaming pots (tamalera) is a traditional technique that ensures even
cooking and retains moisture, resulting in a soft and fluffy texture. Bronze
pots (pailas de bronce),
historically used for Guagüitos and Tamales,
contribute a characteristic flavor and are a symbol of traditional cuisine.
Steaming in bronze pots may enhance the flavor of the ingredients, adding a
distinctive touch to these dishes.
Table
6: Typical
Dishes Related to Corn-Wrapped Preparations in Ecuador by Types of Wrapping
|
Province |
Wrapping |
|
Loja |
Achira leaves |
|
Azuay |
Achira leaves |
|
Bolivar |
Corn plant leaves |
|
Cañar |
Huicundo leaves (a type of bromeliad) |
|
Cotopaxi |
Achira leaves |
|
Imbabura |
Achira leaves |
Source: Own elaboration
The
findings of this research highlight that tamales are a widely recognized dish,
both in Ecuador and across the Americas, as part of ancestral cuisine that
enriches cultural identity. Tamales represent not only a traditional dish but
also a preparation with roots predating the arrival of the Spanish. According
to the article "The History of Hispanic Gastronomy at the University of Charcas in the 18th Century" by David Pérez, tamales
originally consisted of a simple dough made from cooked corn without filling.
Over time, with the blending of Hispanic and American cultures, a filling (condumio) was introduced to balance the ingredients. Proper
kneading of the corn flour is essential for achieving a soft, pleasant texture,
while the seasoning of the filling reflects the personal touch of the cook
(Rodríguez, David, 1972).
The
primary ingredient in tamale preparation is yellow corn, which was
traditionally peeled with ash to facilitate cooking. According to the article
"Tamales: A New Culinary Proposal", in Mexico, the wrapping varies by
region, with corn husks or banana leaves used in coastal and tropical areas.
Other varieties incorporate leaves from plants such as reed, chilaca, potato,
and milpa (Hernández, 2022).
In
Ecuador, research indicates that achira leaves, traditionally sourced from
family gardens, were used as wrapping. Today, supermarkets offer a variety of
similar corn flours, including those used for preparing Colombian arepas. It is
important to note that substituting traditional corn with commercial flours
requires adding more chicken broth to the preparation, resulting in faster
cooking but altering the traditional process.
Conclusions
Preserving and valuing ancestral
recipes as intangible cultural heritage is essential. This involves characterizing
their distinctive flavors, experimenting with original recipes, and collecting
living testimonies of our gastronomy. Documenting this valuable repository of
knowledge is crucial to ensuring its transmission to future generations and
strengthening cultural identity.
Tamales, a staple in the diet of
indigenous peoples for millennia, have undergone significant evolution over
time. Today, approximately 5,000 variations of tamales are recorded. However,
traditional tamales, made from corn peeled with lime, retain their original
essence. While some ancestral techniques have been adapted due to the
unavailability of traditional utensils such as grinding stones (metate or batán), there is a general consensus that modern
alternatives, such as pre-cooked flours, fail to replicate the distinctive
flavor of tamales traditionally ground by hand.
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