Tamales a Multicultural Tradition

Tamales a Multicultural Tradition article’s intent was initially to do an investigative research about the origin of Hallacas. Nevertheless, when I started researching about the origins of this holly tradition the investigation crashed into its colleague or counterpart the Tamal. But above all, when the word “Tamal” is utter it immediately triggers México and maybe the feel to grab a bite. Wright?  And it actually does not come as a surprise for their gastronomy is the most international of all the Latin American cuisines. (Whether my non Mexican Latin friends  agree or not.) Thus, Hallaca is simply the Venezuelan Tamal. Our proud version of the yellow package everyone knows as Tamales. Be that as it may, Tamales or Hallacas live everywhere and anywhere in Latin America. One just has to ask for them. Of course with their noticeable cultural differences, local variations, and demo-geographical ingredients.

This culinary delight is a tradition in every aspect around the Hispanic side of the continent. Beginning north in México, to the Central/Caribbean, and way down to South America. This cultural symbol spans more than 20 countries. All unbelievably and coincidentally sharing the yellowish cornmeal dough with a stuff, or an engrain of local ingredients in a wrap of green banana leave, or yellow pale corn husk. Names such as Pastelle, Nacatamal, Tamal Pisques, Conkie, Pamonhas, Blue-Draws, Bollos, Humitas, Hallacas, and many more. This humble researcher did not include all the names that are among the diversity of terminologies identifying the tradition. Therefore, it is safe to say that the culture began to grow and expand as fast as the (Buffalo Soldiers**) and their African rhythms smuggle embedded in their hearts when brought to America. Who later, inescapably, melted with the native aborigine’s and the white’s creating the Mestizo Race.

The native Meso-Americans made different foods with cooked or boiled cornmeal wrapped in leaves from the corn plant, plantains, bijao, maguey, avocados, or even aluminum foil and plastic. Comparatively, all are known as Tamales. The word descends from the Nahuatl word “Tamalli,” which means wrapped. The filler might include meat, fish, veggies, chiles, fruits, sauce, beans, cheese, sour cream, etc., or it could be absent. It may also have a sweet or salty taste. Tamales were born as early as 8000–5000 BC in Mesoamerica. The indigenous cultures of México and Guatemala allegedly may be the ones who introduced tamale preparation to the rest of Latin America. However, it has not been yet establish by scientists and researchers.

According to archaeologists Karl Taube, William Saturn, and David Stuart, Tamales may have begun as early as 100 AD. The Merriam-Webster Dictionary defines Tamale as: “• \tuh-MAH-lee\ • noun: cornmeal dough rolled with ground meat, or beans seasoned usually with chili, wrapped usually in corn husks, and steamed.” The Collins Dictionary gives us “US. Noun. a Mexican dish consisting of… And the rest is the same.” The Mexican terminology is “Tamal.” Instead, Tamale is an Americanism due to the vicinity between the two countries. Curiously, all the names have an Aboriginal origin concluding that the dish is millenary. To show difference, “Ayúa” means to mix or stir. Thus, “ayuaca” is a mixed object that became known as “ayaca” owing to linguistic distortion. Is where the word “Hallaca” originates from, the Guaraní language (a tribe in the Venezuelan Amazon.) There is also “Bojote,” another connotation meaning sort of a package.

Regardless of the word’s etymology, “Hallaca” is uniquely Venezuelan in name and preparation. Experts in the subject consider the creation “the crème de la crème” of Venezuelan gastronomy. Armando Scannone a famous Venezuelan gastronomical author, defined it in its own words: “The Tamal is a handful of corn with little filling. The Hallaca is an excellent filling in a refined pocket of corn.”  Obviously, that is a cultural-ethnocentric opinion. Indeed real for all my Venezuelan friends. Hallacas are part of every Venezuelan table regardless of social status. It adds a touch of grace, taste, and color to the Christmas celebrations.

There is something holy about this tradition. Sisters Laura (a professional chef) and Emily (a food writer) from the website Mexicali Blue gave their own interpretation: “Mesoamerica believed that corn was a substance of life. Hence, The Gods designated humans as corn eaters. Corn was consider as a life-giving substance in Mesoamerica during the Mesozoic Era. In the ancient Near East, the gods were blame for creating humans from corn. It was one of the rituals perform with wrapped Tamales.”

Before Venezuela the country’s initial name was Nueva Granada, later La Gran Colombia. But due to misunderstandings between Bolívar and Santander (Centralists and Federalists) it split into different countries. So, when referring to Hallacas Colombia, Ecuador, Bolivia, Perú, Chile, and down to Brazil, swinging by Paraguay, Uruguay and, Argentina have their Tamales with their evident differences. Even The Guyanas, Trinidad and Tobago and other Caribbean locations have theirs.

Making Hallacas is a fun endevour. I know this firsthand because we used to make them when I was a little rascal during the holidays. When the time came around, one would be assigned a position in the assembly line. It usually takes about two days for most the part to make enough Hallacas for the whole season. On the first day, the fill. Ingredients for the guiso are purveyed. (Beef, Pork, Hen,) and all the toppings are gather and prepared . The plantain leaves need care and preparation. The leaves need a cleansing treatment. Some people smother them with vinegar. Others use direct fire to burn bacteria. It has the same effect. Then, the selection process follows. Pockets or wraps. Cut to size and organized by function for the wrapping. Chicken broth for the masa also belongs to the first day.

Once the preparation is ready, the fun begins. The process will reach a point where no more Hallacas can be made for lack of ingredients. So, all the leftovers are mixed together and thrown into the masa to make “Bollos”. Bollo is the real Venezuelan Tamal. We just call them like that. It is pronounced “bau/yos” The last step is the boiling or vaporizing as the masa has to cook. Therefore, technically “the guiso” is cooked for the second time. That’s why some cut corners. There are two ways of doing this step. The pre-cook, and the raw way. So, depending on the method (pre-cook) about two hours. Raw, about four to five hours of boiling or vaporizing. The latter is the Andean method. They don’t pre-cook the guiso/stew they just throw in raw, and it cooks inside the pocket of masa.

This gathering creates a joyful bonding in the family group. The aroma from the achiote and the scent of the plantain leaves are so intense that can be smelled in the distance. The music, Carols and Gaitas (Venezuelan Christmas Folk.) These are the melodies that animate the scented party house. Neighbors usually join the fun by lending a hand and collecting their share at the end of the madness. Usually, they walk out of the feast bringing home at least two, or maybe four Hallacas.

In conclusion, Corn was dominated and developed by the Pre-Hispanics. And in fusion with the Conquistador’s influence and ingredients, all the variety of Tamales, Hallacas, and more were created. Naturally, geographical positioning play a role in the ingredients, styles, and flavors. So, my dear reader. Here’s to you: If a wrapped yellow corn dough in a husk or, in a green plantain leave lands in your plate don’t forget you are eating the Holly-Food from the African/American/Aboriginal ancestors.

References:

Buffalo Soldier, Songwriters: Bob Marley / Noel Williams

Ragoonanan, Nita. “Tamales Pisques.” 196 Flavors, 30 Dec. 2022, www.196flavors.com/tamales-pisques/.

Amaryah, Amara. “Tamales: The Dish That Connects the Caribbean and the Americas Back to Africa.” Travel Noire, 8 Feb. 2022, travelnoire.com/tamales-dish-that-connects-caribbean-and-americas-back-to-africa.

González, Lamberto. “El Tamal y Sus Orígenes.” Tamales Emporio, www.tamales.com.mx/pages/el-tamal-y-sus-origenes#:~:text=La%20evidencia%20arqueológica%20muestra%20al,religiosos%2C%20en%20ofrendas%20y%20tumbas.Accessed 25 Mar. 2024.

Emily, Laura. “How to Make Tamales for Christmas Eve – Mexicali Blue.” Mexicali Blue, www.mexicali-blue.com/how-to-make-tamales-for-christmas-eve/. Accessed 25 Mar. 2024.

Yonekura, Kaoru. “¿En Qué Se Diferencian La Hallaca y El Tamal?: Bienmesabe.” El Estímulo, Accessed 12 Dec 2023, elestimulo.com/bienmesabe/hallacas/2023-12-12/diferencias-entre-la-hallaca-y-el-tamal/.

 

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