- Tamales were invented in Mexico as a portable ration to feed warriors and traveling armies. Due to their sturdy wrappers, they are extremely convenient and mess-free.
- Today, nearly every Latin American country is home to some variety of tamale. The type of wrapper and filling is largely dependent on local produce availability; hence, Caribbean countries tend to use plantain leaves to wrap their tamales, whereas Mexican or Southwestern tamales are usually wrapped in corn husks. Many South American countries use banana leaves or even leaves of chard, which form an edible wrapper.
- A tamale can be filled with almost anything, although most tamales are based on the use of corn meal or masa. In fact, some tamales from Guatemala and Belize are filled with nothing other than masa, and are eaten in place of bread with a meal. Mexican tamales are usually filled with meat (pork or chicken) and a spicy green or red sauce, but they can also be made into a sweet treat with raisins and other dried fruit. Peruvian tamales may be filled with spicy chicken or pork cooked with peanuts, hard-boiled eggs and/or olives. Even Trinidad and Tobago make a special tamale, with meat, prunes and capers.
- The word "tamales" is actually the plural of the Spanish word "tamal." Tamale (with an "e" on the end) is an Americanized version of the authentic word.
- When making tamales at home, you may find the corn husk or leaf wrappers too fussy. Delicious tamales can also be made by wrapping the masa dough and fillings in either plastic wrap or foil and then steaming as usual. Remove the wrappers before serving and place the finished tamales on husks or leaves for an authentic look.
