Tamales are traditionally made for Navidad (Christmas) and are cornhusk bundles filled with masa and a variety of other ingredients ranging from meats, cheeses, fruits, vegetables, chilies or any variation according to tastes.
With roots reaching to Mesoamerica as early as 8000 to 5000 BC, they were often used as portable food for hunters, travelers, and armies because they could be made ahead and packed, to be warmed as needed. The sizes, colors and shapes vary as much as the different fillings. Accross Latin and Central America wrapping can be corn husks, banana leaves, avocado leaves and other edible, non-toxic leaves and are called by different names in different regions.
Join us on Tuesday Dec. 6 to learn how to make tamales,
enjoy our house margarita and join the #FiestainOfallon
RSVP at firstname.lastname@example.org