#tamales — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #tamales, aggregated by home.social.
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¿Sabías que en la gastronomía callejera mexicana existen los tamales rellenos de Gansito?
La creatividad de los tamaleros en la Ciudad de México desafía constantemente los límites de la cocina tradicional con combinaciones que parecen romper toda lógica culinaria. La receta del tamal dulce, tradicionalmente elaborada con masa de maíz, manteca, azúcar y pasas, incorporó a sus filas un pastelito industrial relleno de mermelada de fresa, crema y cobertura de chocolate. El proceso consiste en colocar el pastelito frío entero dentro de la masa cruda antes de envolverlo en la hoja de maíz, permitiendo que el vapor de la olla derrita el chocolate y unifique los sabores durante la cocción.
Esta variante se integra a la oferta matutina de los puestos callejeros junto a los sabores clásicos de verde, mole o dulce tradicional, llamando la atención de los comensales que buscan experiencias de sabor extremas. Los expertos en cocina urbana señalamos que esta mezcla responde a la misma lógica cultural de apropiación que transforma productos comerciales en antojitos locales. La existencia de este platillo demuestra que la masa de maíz es versátil y funciona como un contenedor universal capaz de recibir cualquier ingrediente del imaginario popular sin perder su identidad esencial.
— S.P. Filósofa Urbana
#GastronomiaMexicana #Tamales #CulturaUrbana #DatosCuriosos #ComidaCallejera #InventosMexicanos #Mexico
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¿Sabías que en la gastronomía callejera mexicana existen los tamales rellenos de Gansito?
La creatividad de los tamaleros en la Ciudad de México desafía constantemente los límites de la cocina tradicional con combinaciones que parecen romper toda lógica culinaria. La receta del tamal dulce, tradicionalmente elaborada con masa de maíz, manteca, azúcar y pasas, incorporó a sus filas un pastelito industrial relleno de mermelada de fresa, crema y cobertura de chocolate. El proceso consiste en colocar el pastelito frío entero dentro de la masa cruda antes de envolverlo en la hoja de maíz, permitiendo que el vapor de la olla derrita el chocolate y unifique los sabores durante la cocción.
Esta variante se integra a la oferta matutina de los puestos callejeros junto a los sabores clásicos de verde, mole o dulce tradicional, llamando la atención de los comensales que buscan experiencias de sabor extremas. Los expertos en cocina urbana señalamos que esta mezcla responde a la misma lógica cultural de apropiación que transforma productos comerciales en antojitos locales. La existencia de este platillo demuestra que la masa de maíz es versátil y funciona como un contenedor universal capaz de recibir cualquier ingrediente del imaginario popular sin perder su identidad esencial.
— S.P. Filósofa Urbana
#GastronomiaMexicana #Tamales #CulturaUrbana #DatosCuriosos #ComidaCallejera #InventosMexicanos #Mexico
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¿Sabías que en la gastronomía callejera mexicana existen los tamales rellenos de Gansito?
La creatividad de los tamaleros en la Ciudad de México desafía constantemente los límites de la cocina tradicional con combinaciones que parecen romper toda lógica culinaria. La receta del tamal dulce, tradicionalmente elaborada con masa de maíz, manteca, azúcar y pasas, incorporó a sus filas un pastelito industrial relleno de mermelada de fresa, crema y cobertura de chocolate. El proceso consiste en colocar el pastelito frío entero dentro de la masa cruda antes de envolverlo en la hoja de maíz, permitiendo que el vapor de la olla derrita el chocolate y unifique los sabores durante la cocción.
Esta variante se integra a la oferta matutina de los puestos callejeros junto a los sabores clásicos de verde, mole o dulce tradicional, llamando la atención de los comensales que buscan experiencias de sabor extremas. Los expertos en cocina urbana señalamos que esta mezcla responde a la misma lógica cultural de apropiación que transforma productos comerciales en antojitos locales. La existencia de este platillo demuestra que la masa de maíz es versátil y funciona como un contenedor universal capaz de recibir cualquier ingrediente del imaginario popular sin perder su identidad esencial.
— S.P. Filósofa Urbana
#GastronomiaMexicana #Tamales #CulturaUrbana #DatosCuriosos #ComidaCallejera #InventosMexicanos #Mexico
-
¿Sabías que en la gastronomía callejera mexicana existen los tamales rellenos de Gansito?
La creatividad de los tamaleros en la Ciudad de México desafía constantemente los límites de la cocina tradicional con combinaciones que parecen romper toda lógica culinaria. La receta del tamal dulce, tradicionalmente elaborada con masa de maíz, manteca, azúcar y pasas, incorporó a sus filas un pastelito industrial relleno de mermelada de fresa, crema y cobertura de chocolate. El proceso consiste en colocar el pastelito frío entero dentro de la masa cruda antes de envolverlo en la hoja de maíz, permitiendo que el vapor de la olla derrita el chocolate y unifique los sabores durante la cocción.
Esta variante se integra a la oferta matutina de los puestos callejeros junto a los sabores clásicos de verde, mole o dulce tradicional, llamando la atención de los comensales que buscan experiencias de sabor extremas. Los expertos en cocina urbana señalamos que esta mezcla responde a la misma lógica cultural de apropiación que transforma productos comerciales en antojitos locales. La existencia de este platillo demuestra que la masa de maíz es versátil y funciona como un contenedor universal capaz de recibir cualquier ingrediente del imaginario popular sin perder su identidad esencial.
— S.P. Filósofa Urbana
#GastronomiaMexicana #Tamales #CulturaUrbana #DatosCuriosos #ComidaCallejera #InventosMexicanos #Mexico
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From Wikipedia, the free encyclopedia
"Nixtamalization (/ˌnɪʃtəməlɪˈzeɪʃən, ˌnɪks-/ nish-tə-mə-lih-ZAY-shən) is a process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater (but sometimes aqueous alkali metal carbonates),washed, and then hulled. The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum."#NixtamalizedCorn has several benefits over unprocessed grain: It is more easily ground, its nutritional value is increased, flavor and aroma are improved, and mycotoxins are reduced by up to 97–100% (for aflatoxins).
"Lime and #ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the #maize. The tryptophan in corn proteins is made more available for human absorption, thus helping to prevent niacin deficiency (pellagra). Tryptophan is the metabolic precursor of endogenous niacin (Vitamin B3).
"Some of the corn oil is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the maize proteins to each other is also facilitated. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains.
"While cornmeal made from untreated ground maize is unable by itself to form a dough on addition of water, nixtamalized cornmeal will form a dough, called #masa. These benefits make nixtamalization a crucial preliminary step for further processing of maize into food products, and the process is employed using both traditional and industrial methods in the production of #tortillas and #TortillaChips (but not corn chips), #tamales, #hominy, and many other foodstuffs.
Etymology
"In the #Aztec language Nahuatl, the word for the product of this procedure is #nixtamalli or #nextamalli (pronounced [niʃtaˈmalːi] or [neʃtaˈmalːi]), which in turn has yielded Mexican Spanish #nixtamal ([nistaˈmal]). The Nahuatl word is a compound of nextli "lime ashes" and tamalli "unformed/cooked corn dough, tamal". The term #nixtamalization can also be used to describe the removal of the pericarp from any grain by an #alkali process, including maize, #sorghum, and others. When the unaltered Spanish spelling nixtamalización is used in written English, however, it almost exclusively refers to maize.
"The labels on packages of commercially sold tortillas prepared with nixtamalized maize usually list corn treated with #lime as an ingredient in English, while the Spanish versions list maíz nixtamalizado.
Impact on health
"The primary nutritional benefits of nixtamalization arise from the alkaline processing involved. The processing renders the protein more digestible, allowing tryptophan to be absorbed by humans. Humans can convert tryptophan into niacin, thus helping to prevent pellagra. Other measures of protein quality are also improved. It was originally thought that the anti-pellagra action stems from increased availability of niacin (compared to a hemicellulose-bound form called "niacytin"), but multiple experiments have disproven this theory.
"Secondary benefits can arise from the grain's absorption of minerals from the alkali used or from the vessels used in preparation. These effects can increase #calcium (by 750%, with 85% available for absorption), iron, copper, and zinc.[4]
"Nixtamalization significantly deactivates #mycotoxins which are putative carcinogens. #Aflatoxins are reduced by 90–94%. Fumonisins are reduced by 82%."
Source:
https://en.wikipedia.org/wiki/Nixtamalization#SolarPunkSunday #NativeAmericanFoods #NativeAmericanHistory #Corn #BlueCorn #MesoAmerica #TraditionalFoods #CulinaryAsh #CalciumCarbonate #History #FoodHistory #Corn #PlantAshes
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From Wikipedia, the free encyclopedia
"Nixtamalization (/ˌnɪʃtəməlɪˈzeɪʃən, ˌnɪks-/ nish-tə-mə-lih-ZAY-shən) is a process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater (but sometimes aqueous alkali metal carbonates),washed, and then hulled. The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum."#NixtamalizedCorn has several benefits over unprocessed grain: It is more easily ground, its nutritional value is increased, flavor and aroma are improved, and mycotoxins are reduced by up to 97–100% (for aflatoxins).
"Lime and #ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the #maize. The tryptophan in corn proteins is made more available for human absorption, thus helping to prevent niacin deficiency (pellagra). Tryptophan is the metabolic precursor of endogenous niacin (Vitamin B3).
"Some of the corn oil is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the maize proteins to each other is also facilitated. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains.
"While cornmeal made from untreated ground maize is unable by itself to form a dough on addition of water, nixtamalized cornmeal will form a dough, called #masa. These benefits make nixtamalization a crucial preliminary step for further processing of maize into food products, and the process is employed using both traditional and industrial methods in the production of #tortillas and #TortillaChips (but not corn chips), #tamales, #hominy, and many other foodstuffs.
Etymology
"In the #Aztec language Nahuatl, the word for the product of this procedure is #nixtamalli or #nextamalli (pronounced [niʃtaˈmalːi] or [neʃtaˈmalːi]), which in turn has yielded Mexican Spanish #nixtamal ([nistaˈmal]). The Nahuatl word is a compound of nextli "lime ashes" and tamalli "unformed/cooked corn dough, tamal". The term #nixtamalization can also be used to describe the removal of the pericarp from any grain by an #alkali process, including maize, #sorghum, and others. When the unaltered Spanish spelling nixtamalización is used in written English, however, it almost exclusively refers to maize.
"The labels on packages of commercially sold tortillas prepared with nixtamalized maize usually list corn treated with #lime as an ingredient in English, while the Spanish versions list maíz nixtamalizado.
Impact on health
"The primary nutritional benefits of nixtamalization arise from the alkaline processing involved. The processing renders the protein more digestible, allowing tryptophan to be absorbed by humans. Humans can convert tryptophan into niacin, thus helping to prevent pellagra. Other measures of protein quality are also improved. It was originally thought that the anti-pellagra action stems from increased availability of niacin (compared to a hemicellulose-bound form called "niacytin"), but multiple experiments have disproven this theory.
"Secondary benefits can arise from the grain's absorption of minerals from the alkali used or from the vessels used in preparation. These effects can increase #calcium (by 750%, with 85% available for absorption), iron, copper, and zinc.[4]
"Nixtamalization significantly deactivates #mycotoxins which are putative carcinogens. #Aflatoxins are reduced by 90–94%. Fumonisins are reduced by 82%."
Source:
https://en.wikipedia.org/wiki/Nixtamalization#SolarPunkSunday #NativeAmericanFoods #NativeAmericanHistory #Corn #BlueCorn #MesoAmerica #TraditionalFoods #CulinaryAsh #CalciumCarbonate #History #FoodHistory #Corn #PlantAshes
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From Wikipedia, the free encyclopedia
"Nixtamalization (/ˌnɪʃtəməlɪˈzeɪʃən, ˌnɪks-/ nish-tə-mə-lih-ZAY-shən) is a process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater (but sometimes aqueous alkali metal carbonates),washed, and then hulled. The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum."#NixtamalizedCorn has several benefits over unprocessed grain: It is more easily ground, its nutritional value is increased, flavor and aroma are improved, and mycotoxins are reduced by up to 97–100% (for aflatoxins).
"Lime and #ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the #maize. The tryptophan in corn proteins is made more available for human absorption, thus helping to prevent niacin deficiency (pellagra). Tryptophan is the metabolic precursor of endogenous niacin (Vitamin B3).
"Some of the corn oil is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the maize proteins to each other is also facilitated. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains.
"While cornmeal made from untreated ground maize is unable by itself to form a dough on addition of water, nixtamalized cornmeal will form a dough, called #masa. These benefits make nixtamalization a crucial preliminary step for further processing of maize into food products, and the process is employed using both traditional and industrial methods in the production of #tortillas and #TortillaChips (but not corn chips), #tamales, #hominy, and many other foodstuffs.
Etymology
"In the #Aztec language Nahuatl, the word for the product of this procedure is #nixtamalli or #nextamalli (pronounced [niʃtaˈmalːi] or [neʃtaˈmalːi]), which in turn has yielded Mexican Spanish #nixtamal ([nistaˈmal]). The Nahuatl word is a compound of nextli "lime ashes" and tamalli "unformed/cooked corn dough, tamal". The term #nixtamalization can also be used to describe the removal of the pericarp from any grain by an #alkali process, including maize, #sorghum, and others. When the unaltered Spanish spelling nixtamalización is used in written English, however, it almost exclusively refers to maize.
"The labels on packages of commercially sold tortillas prepared with nixtamalized maize usually list corn treated with #lime as an ingredient in English, while the Spanish versions list maíz nixtamalizado.
Impact on health
"The primary nutritional benefits of nixtamalization arise from the alkaline processing involved. The processing renders the protein more digestible, allowing tryptophan to be absorbed by humans. Humans can convert tryptophan into niacin, thus helping to prevent pellagra. Other measures of protein quality are also improved. It was originally thought that the anti-pellagra action stems from increased availability of niacin (compared to a hemicellulose-bound form called "niacytin"), but multiple experiments have disproven this theory.
"Secondary benefits can arise from the grain's absorption of minerals from the alkali used or from the vessels used in preparation. These effects can increase #calcium (by 750%, with 85% available for absorption), iron, copper, and zinc.[4]
"Nixtamalization significantly deactivates #mycotoxins which are putative carcinogens. #Aflatoxins are reduced by 90–94%. Fumonisins are reduced by 82%."
Source:
https://en.wikipedia.org/wiki/Nixtamalization#SolarPunkSunday #NativeAmericanFoods #NativeAmericanHistory #Corn #BlueCorn #MesoAmerica #TraditionalFoods #CulinaryAsh #CalciumCarbonate #History #FoodHistory #Corn #PlantAshes
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From Wikipedia, the free encyclopedia
"Nixtamalization (/ˌnɪʃtəməlɪˈzeɪʃən, ˌnɪks-/ nish-tə-mə-lih-ZAY-shən) is a process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater (but sometimes aqueous alkali metal carbonates),washed, and then hulled. The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum."#NixtamalizedCorn has several benefits over unprocessed grain: It is more easily ground, its nutritional value is increased, flavor and aroma are improved, and mycotoxins are reduced by up to 97–100% (for aflatoxins).
"Lime and #ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the #maize. The tryptophan in corn proteins is made more available for human absorption, thus helping to prevent niacin deficiency (pellagra). Tryptophan is the metabolic precursor of endogenous niacin (Vitamin B3).
"Some of the corn oil is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the maize proteins to each other is also facilitated. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains.
"While cornmeal made from untreated ground maize is unable by itself to form a dough on addition of water, nixtamalized cornmeal will form a dough, called #masa. These benefits make nixtamalization a crucial preliminary step for further processing of maize into food products, and the process is employed using both traditional and industrial methods in the production of #tortillas and #TortillaChips (but not corn chips), #tamales, #hominy, and many other foodstuffs.
Etymology
"In the #Aztec language Nahuatl, the word for the product of this procedure is #nixtamalli or #nextamalli (pronounced [niʃtaˈmalːi] or [neʃtaˈmalːi]), which in turn has yielded Mexican Spanish #nixtamal ([nistaˈmal]). The Nahuatl word is a compound of nextli "lime ashes" and tamalli "unformed/cooked corn dough, tamal". The term #nixtamalization can also be used to describe the removal of the pericarp from any grain by an #alkali process, including maize, #sorghum, and others. When the unaltered Spanish spelling nixtamalización is used in written English, however, it almost exclusively refers to maize.
"The labels on packages of commercially sold tortillas prepared with nixtamalized maize usually list corn treated with #lime as an ingredient in English, while the Spanish versions list maíz nixtamalizado.
Impact on health
"The primary nutritional benefits of nixtamalization arise from the alkaline processing involved. The processing renders the protein more digestible, allowing tryptophan to be absorbed by humans. Humans can convert tryptophan into niacin, thus helping to prevent pellagra. Other measures of protein quality are also improved. It was originally thought that the anti-pellagra action stems from increased availability of niacin (compared to a hemicellulose-bound form called "niacytin"), but multiple experiments have disproven this theory.
"Secondary benefits can arise from the grain's absorption of minerals from the alkali used or from the vessels used in preparation. These effects can increase #calcium (by 750%, with 85% available for absorption), iron, copper, and zinc.[4]
"Nixtamalization significantly deactivates #mycotoxins which are putative carcinogens. #Aflatoxins are reduced by 90–94%. Fumonisins are reduced by 82%."
Source:
https://en.wikipedia.org/wiki/Nixtamalization#SolarPunkSunday #NativeAmericanFoods #NativeAmericanHistory #Corn #BlueCorn #MesoAmerica #TraditionalFoods #CulinaryAsh #CalciumCarbonate #History #FoodHistory #Corn #PlantAshes
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From Wikipedia, the free encyclopedia
"Nixtamalization (/ˌnɪʃtəməlɪˈzeɪʃən, ˌnɪks-/ nish-tə-mə-lih-ZAY-shən) is a process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater (but sometimes aqueous alkali metal carbonates),washed, and then hulled. The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum."#NixtamalizedCorn has several benefits over unprocessed grain: It is more easily ground, its nutritional value is increased, flavor and aroma are improved, and mycotoxins are reduced by up to 97–100% (for aflatoxins).
"Lime and #ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the #maize. The tryptophan in corn proteins is made more available for human absorption, thus helping to prevent niacin deficiency (pellagra). Tryptophan is the metabolic precursor of endogenous niacin (Vitamin B3).
"Some of the corn oil is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the maize proteins to each other is also facilitated. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains.
"While cornmeal made from untreated ground maize is unable by itself to form a dough on addition of water, nixtamalized cornmeal will form a dough, called #masa. These benefits make nixtamalization a crucial preliminary step for further processing of maize into food products, and the process is employed using both traditional and industrial methods in the production of #tortillas and #TortillaChips (but not corn chips), #tamales, #hominy, and many other foodstuffs.
Etymology
"In the #Aztec language Nahuatl, the word for the product of this procedure is #nixtamalli or #nextamalli (pronounced [niʃtaˈmalːi] or [neʃtaˈmalːi]), which in turn has yielded Mexican Spanish #nixtamal ([nistaˈmal]). The Nahuatl word is a compound of nextli "lime ashes" and tamalli "unformed/cooked corn dough, tamal". The term #nixtamalization can also be used to describe the removal of the pericarp from any grain by an #alkali process, including maize, #sorghum, and others. When the unaltered Spanish spelling nixtamalización is used in written English, however, it almost exclusively refers to maize.
"The labels on packages of commercially sold tortillas prepared with nixtamalized maize usually list corn treated with #lime as an ingredient in English, while the Spanish versions list maíz nixtamalizado.
Impact on health
"The primary nutritional benefits of nixtamalization arise from the alkaline processing involved. The processing renders the protein more digestible, allowing tryptophan to be absorbed by humans. Humans can convert tryptophan into niacin, thus helping to prevent pellagra. Other measures of protein quality are also improved. It was originally thought that the anti-pellagra action stems from increased availability of niacin (compared to a hemicellulose-bound form called "niacytin"), but multiple experiments have disproven this theory.
"Secondary benefits can arise from the grain's absorption of minerals from the alkali used or from the vessels used in preparation. These effects can increase #calcium (by 750%, with 85% available for absorption), iron, copper, and zinc.[4]
"Nixtamalization significantly deactivates #mycotoxins which are putative carcinogens. #Aflatoxins are reduced by 90–94%. Fumonisins are reduced by 82%."
Source:
https://en.wikipedia.org/wiki/Nixtamalization#SolarPunkSunday #NativeAmericanFoods #NativeAmericanHistory #Corn #BlueCorn #MesoAmerica #TraditionalFoods #CulinaryAsh #CalciumCarbonate #History #FoodHistory #Corn #PlantAshes
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A cuisine you've probably never tried: Guatemala 🇬🇹
Mayan roots. Spanish fusion. Centuries of flavor.
🍲 Pepian — ancient stew, roasted seeds + chilies
🦃 Kak'ik — Mayan turkey soup, red from achiote
🫔 Tamales in banana leaves
🥗 Fiambre — 50-ingredient salad for All Saints' Day☕ Coffee from volcanic slopes
🥃 Rum aged in oakThe Mayans cultivated. The Spanish added. Guatemala fused them.
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A cuisine you've probably never tried: Guatemala 🇬🇹
Mayan roots. Spanish fusion. Centuries of flavor.
🍲 Pepian — ancient stew, roasted seeds + chilies
🦃 Kak'ik — Mayan turkey soup, red from achiote
🫔 Tamales in banana leaves
🥗 Fiambre — 50-ingredient salad for All Saints' Day☕ Coffee from volcanic slopes
🥃 Rum aged in oakThe Mayans cultivated. The Spanish added. Guatemala fused them.
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A cuisine you've probably never tried: Guatemala 🇬🇹
Mayan roots. Spanish fusion. Centuries of flavor.
🍲 Pepian — ancient stew, roasted seeds + chilies
🦃 Kak'ik — Mayan turkey soup, red from achiote
🫔 Tamales in banana leaves
🥗 Fiambre — 50-ingredient salad for All Saints' Day☕ Coffee from volcanic slopes
🥃 Rum aged in oakThe Mayans cultivated. The Spanish added. Guatemala fused them.
-
A cuisine you've probably never tried: Guatemala 🇬🇹
Mayan roots. Spanish fusion. Centuries of flavor.
🍲 Pepian — ancient stew, roasted seeds + chilies
🦃 Kak'ik — Mayan turkey soup, red from achiote
🫔 Tamales in banana leaves
🥗 Fiambre — 50-ingredient salad for All Saints' Day☕ Coffee from volcanic slopes
🥃 Rum aged in oakThe Mayans cultivated. The Spanish added. Guatemala fused them.
-
A cuisine you've probably never tried: Guatemala 🇬🇹
Mayan roots. Spanish fusion. Centuries of flavor.
🍲 Pepian — ancient stew, roasted seeds + chilies
🦃 Kak'ik — Mayan turkey soup, red from achiote
🫔 Tamales in banana leaves
🥗 Fiambre — 50-ingredient salad for All Saints' Day☕ Coffee from volcanic slopes
🥃 Rum aged in oakThe Mayans cultivated. The Spanish added. Guatemala fused them.
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💖 You don’t really forget a place like this.
Gilberto is often right there in the dining room, greeting guests in his cowboy hat like it’s second nature.
And then there are the tamales. Soft, flavorful, and wrapped in that thick, pillowy masa that makes you slow down and actually enjoy the moment. Ready to go out for dinner?
🍽️ https://shorturl.at/gLeiu
#EagleRiver #AlaskaEats #Tamales #LocalFavorite #foodstory 🌮🔥👒
‼️ Not a paid or sponsored post. -
💖 You don’t really forget a place like this.
Gilberto is often right there in the dining room, greeting guests in his cowboy hat like it’s second nature.
And then there are the tamales. Soft, flavorful, and wrapped in that thick, pillowy masa that makes you slow down and actually enjoy the moment. Ready to go out for dinner?
🍽️ https://shorturl.at/gLeiu
#EagleRiver #AlaskaEats #Tamales #LocalFavorite #foodstory 🌮🔥👒
‼️ Not a paid or sponsored post. -
💖 You don’t really forget a place like this.
Gilberto is often right there in the dining room, greeting guests in his cowboy hat like it’s second nature.
And then there are the tamales. Soft, flavorful, and wrapped in that thick, pillowy masa that makes you slow down and actually enjoy the moment. Ready to go out for dinner?
🍽️ https://shorturl.at/gLeiu
#EagleRiver #AlaskaEats #Tamales #LocalFavorite #foodstory 🌮🔥👒
‼️ Not a paid or sponsored post. -
🌽🍵 San Juan del Río celebró el Concurso Nacional del Tamal, el Atole y la Chancla Sanjuanense.
Tradición, sabor y talento local fueron reconocidos con premios económicos y cultura 🎶.
#SanJuanDelRío #Gastronomía #Tamales #Atole
Más información aqui 👇
https://amanecerqro.com/premian-a-los-mejores-tamales-atole-y-chancla-sanjuanense/
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¿Sabían que el #quiltamalli, cuyo nombre deriva del náhuatl "quilitl" (quelite o legumbre) y "tamalli" (envuelto), era un tipo de tamal prehispánico que funcionaba como una ofrenda de primicias durante la festividad de Huey Tecuilhuitl?
Según las crónicas de Fray Diego Durán, este alimento se preparaba específicamente cuando las mazorcas ya estaban frescas, mezclando maíz molido con diversas hierbas comestibles como bledos y acederas. A diferencia de los tamales comerciales modernos, el quiltamalli se definía como un "pan de legumbres" donde los vegetales no eran un simple relleno, sino que se integraban directamente en la masa antes de su cocción.
Durante los rituales mexicas de esta fiesta, estos tamales se ofrecían en los templos a las deidades junto con sartas de ají verde y mazorcas frescas como símbolo de agradecimiento por la primera cosecha del ciclo agrícola. El uso de quelites en el quiltamalli no solo respondía a una tradición espiritual, sino que representaba una solución nutricional avanzada para la época, al combinar los aminoácidos del maíz nixtamalizado con los minerales y vitaminas de las plantas silvestres. La preparación de este platillo marcaba el momento exacto del año en que la comunidad podía comenzar a consumir el maíz nuevo, transformando un acto de alimentación en un evento religioso central de la cosmogonía mesoamericana que vinculaba la tierra con lo sagrado.
#Gastronomia #Historia #MexicoPrehispanico #Nahuatl #Cultura #tamales #comida #aztecas #mexico
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I really like this #plantBased tamale place. Only place I've ever seen Seitan adobo or tofu skin with mushroom tamales, in pumpkin mole.
Oh wait ... this place is our kitchen ...
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I really like this #plantBased tamale place. Only place I've ever seen Seitan adobo or tofu skin with mushroom tamales, in pumpkin mole.
Oh wait ... this place is our kitchen ...
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I really like this #plantBased tamale place. Only place I've ever seen Seitan adobo or tofu skin with mushroom tamales, in pumpkin mole.
Oh wait ... this place is our kitchen ...
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I really like this #plantBased tamale place. Only place I've ever seen Seitan adobo or tofu skin with mushroom tamales, in pumpkin mole.
Oh wait ... this place is our kitchen ...
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I really like this #plantBased tamale place. Only place I've ever seen Seitan adobo or tofu skin with mushroom tamales, in pumpkin mole.
Oh wait ... this place is our kitchen ...
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🌽✨ San Juan del Río celebrará el sabor de sus tradiciones con el Concurso Nacional de Tamales. Gastronomía, cultura y premios en el Jardín Independencia. 🇲🇽🎶
#SanJuanDelRío #Querétaro #Gastronomía #Tamales #Tradición
Más información aqui 👇https://amanecerqro.com/san-juan-del-rio-alista-el-concurso-nacional-de-tamales-con-sabor-y-cultura/
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Hoxe é 2 de Febreiro, día da Candelaria. E en México esta noite estiveronse cocendo toda a noite millóns de tamales, porque hoxe todo o mundo en México toma tamales (e son 120 millons!).
Explicación aquí:
https://laroussecocina.mx/palabra/dia-de-la-candelaria/Eu fago un tributo ó tamal con fotos de algúns dos tamales que tomei no meu tempo alá.
#tamales -
Hoxe é 2 de Febreiro, día da Candelaria. E en México esta noite estiveronse cocendo toda a noite millóns de tamales, porque hoxe todo o mundo en México toma tamales (e son 120 millons!).
Explicación aquí:
https://laroussecocina.mx/palabra/dia-de-la-candelaria/Eu fago un tributo ó tamal con fotos de algúns dos tamales que tomei no meu tempo alá.
#tamales -
Hoxe é 2 de Febreiro, día da Candelaria. E en México esta noite estiveronse cocendo toda a noite millóns de tamales, porque hoxe todo o mundo en México toma tamales (e son 120 millons!).
Explicación aquí:
https://laroussecocina.mx/palabra/dia-de-la-candelaria/Eu fago un tributo ó tamal con fotos de algúns dos tamales que tomei no meu tempo alá.
#tamales -
Hoxe é 2 de Febreiro, día da Candelaria. E en México esta noite estiveronse cocendo toda a noite millóns de tamales, porque hoxe todo o mundo en México toma tamales (e son 120 millons!).
Explicación aquí:
https://laroussecocina.mx/palabra/dia-de-la-candelaria/Eu fago un tributo ó tamal con fotos de algúns dos tamales que tomei no meu tempo alá.
#tamales -
Hoxe é 2 de Febreiro, día da Candelaria. E en México esta noite estiveronse cocendo toda a noite millóns de tamales, porque hoxe todo o mundo en México toma tamales (e son 120 millons!).
Explicación aquí:
https://laroussecocina.mx/palabra/dia-de-la-candelaria/Eu fago un tributo ó tamal con fotos de algúns dos tamales que tomei no meu tempo alá.
#tamales -
On the left is the hand-crank grain grinder my aunt uses to grind corn for tar Some people prefer to use food processors. On the right are my aunt's Jemez #tamales.
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@MDT Como buen cubano, a mí los tamales me pierden, ya me imagino el olorcito de esa feria en Tláhuac... nada como un buen tamal tradicional para cerrar enero con todo.
Habrá que darse una vuelta por allá para ver si pican tanto como dicen y comparar con los de mi tierra, ¡que la competencia está dura! 😂
#Tamales #CDMX #Tláhuac #Cuba #Gastronomía #Antojitos -
@MDT Como buen cubano, a mí los tamales me pierden, ya me imagino el olorcito de esa feria en Tláhuac... nada como un buen tamal tradicional para cerrar enero con todo.
Habrá que darse una vuelta por allá para ver si pican tanto como dicen y comparar con los de mi tierra, ¡que la competencia está dura! 😂
#Tamales #CDMX #Tláhuac #Cuba #Gastronomía #Antojitos -
@MDT Como buen cubano, a mí los tamales me pierden, ya me imagino el olorcito de esa feria en Tláhuac... nada como un buen tamal tradicional para cerrar enero con todo.
Habrá que darse una vuelta por allá para ver si pican tanto como dicen y comparar con los de mi tierra, ¡que la competencia está dura! 😂
#Tamales #CDMX #Tláhuac #Cuba #Gastronomía #Antojitos -
@MDT Como buen cubano, a mí los tamales me pierden, ya me imagino el olorcito de esa feria en Tláhuac... nada como un buen tamal tradicional para cerrar enero con todo.
Habrá que darse una vuelta por allá para ver si pican tanto como dicen y comparar con los de mi tierra, ¡que la competencia está dura! 😂
#Tamales #CDMX #Tláhuac #Cuba #Gastronomía #Antojitos -
@MDT Como buen cubano, a mí los tamales me pierden, ya me imagino el olorcito de esa feria en Tláhuac... nada como un buen tamal tradicional para cerrar enero con todo.
Habrá que darse una vuelta por allá para ver si pican tanto como dicen y comparar con los de mi tierra, ¡que la competencia está dura! 😂
#Tamales #CDMX #Tláhuac #Cuba #Gastronomía #Antojitos -
Additional Primavera Brand Tamales Have Listeria. All have date codes date codes 10/22 from the year 2024 through 10/22 from the year 2025. #primavera #tamales #listeria #infection #recall
https://www.instagram.com/p/DTTSDA3D37p/ -
Additional Primavera Brand Tamales Have Listeria. All have date codes date codes 10/22 from the year 2024 through 10/22 from the year 2025. #primavera #tamales #listeria #infection #recall
https://www.instagram.com/p/DTTSDA3D37p/ -
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Primavera Nueva Inc. Tamales Have Listeria Contamination. Multiple flavors affected. Sold in California and Nevada at retail stores between October 10, 2024 and October 10, 2025. #primaveranueva #tamales #listeria #infection #recall
https://www.instagram.com/p/DS1qMejieuQ/ -
Primavera Nueva Inc. Tamales Have Listeria Contamination. Multiple flavors affected. Sold in California and Nevada at retail stores between October 10, 2024 and October 10, 2025. #primaveranueva #tamales #listeria #infection #recall
https://www.instagram.com/p/DS1qMejieuQ/ -
Tamales de Costa Rica: Una tradición navideña envuelta en historia
Tamales de Costa Rica: Una tradición navideña envuelta en historia
La cocina vibra con una silenciosa anticipación. Las hojas de plátano chisporrotean sobre el agua hirviendo, el aroma de la masa de maíz se mezcla con el del cerdo tierno, y un leve dulzor de pasas y clavo flota en el aire. En los hogares de Costa Rica, esto es mucho más qu [...]#Celebración #EsfuerzoColectivo #Navidad #Opinión #Tamales
https://elmundo.cr/opinion/tamales-de-costa-rica-una-tradicion-navidena-envuelta-en-historia/
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Organizan tamaleada buenísima para agradecer la labor de los cruzrojistas y vivir una Navidad con propósito
Organizan tamaleada buenísima para agradecer la labor de los cruzrojistas y vivir una Navidad con propósito
San José, 15 dic (elmundo.cr) – La comida tiene el poder de conectar a las personas, al reunirlas alrededor de la mesa. La tradición navideña de hacer tamales no es la excepción, pues convoca a [...] -
Cooking classes prepare San Antonians for the holidays
Before guests arrived, Chef Sergio Remolina and three of his student chefs prepared masa, the dough used for tamales. The student chefs whisked around the Culinary Institute of America’s San Antonio c…
#dining #cooking #diet #food #Cooking #cookingclass #culinaryinstituteofamerica #holidaycookingclasses #HolidayDishes #ICYMI #surlatable #tamales
https://www.diningandcooking.com/2421055/cooking-classes-prepare-san-antonians-for-the-holidays/ -
Cooking classes prepare San Antonians for the holidays
Before guests arrived, Chef Sergio Remolina and three of his student chefs prepared masa, the dough used for tamales. The student chefs whisked around the Culinary Institute of America’s San Antonio c…
#dining #cooking #diet #food #Cooking #cookingclass #culinaryinstituteofamerica #holidaycookingclasses #HolidayDishes #ICYMI #surlatable #tamales
https://www.diningandcooking.com/2421055/cooking-classes-prepare-san-antonians-for-the-holidays/ -
Cooking classes prepare San Antonians for the holidays
Before guests arrived, Chef Sergio Remolina and three of his student chefs prepared masa, the dough used for tamales. The student chefs whisked around the Culinary Institute of America’s San Antonio c…
#dining #cooking #diet #food #Cooking #cookingclass #culinaryinstituteofamerica #holidaycookingclasses #HolidayDishes #ICYMI #surlatable #tamales
https://www.diningandcooking.com/2421055/cooking-classes-prepare-san-antonians-for-the-holidays/ -
Cooking classes prepare San Antonians for the holidays
Before guests arrived, Chef Sergio Remolina and three of his student chefs prepared masa, the dough used for tamales. The student chefs whisked around the Culinary Institute of America’s San Antonio c…
#dining #cooking #diet #food #Cooking #cookingclass #culinaryinstituteofamerica #holidaycookingclasses #HolidayDishes #ICYMI #surlatable #tamales
https://www.diningandcooking.com/2421055/cooking-classes-prepare-san-antonians-for-the-holidays/ -
The tamales have cooled down. Vacuum bagged, tagged, and ready for freezing.
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The tamales have cooled down. Vacuum bagged, tagged, and ready for freezing.
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The tamales have cooled down. Vacuum bagged, tagged, and ready for freezing.
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The tamales have cooled down. Vacuum bagged, tagged, and ready for freezing.
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The first batch of beef tamales for freezer gifting are all done steaming. I didn't have the heart to plant a prank tamale. Instead, I'll offer an eating challenge: a Ghost Pepper-infused Sauce to pair them with. I've not figured out what I'd do as the reward.
I think I'm getting better at making these. It may be time to level up the equipment and ramp up my output.
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The first batch of beef tamales for freezer gifting are all done steaming. I didn't have the heart to plant a prank tamale. Instead, I'll offer an eating challenge: a Ghost Pepper-infused Sauce to pair them with. I've not figured out what I'd do as the reward.
I think I'm getting better at making these. It may be time to level up the equipment and ramp up my output.
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The first batch of beef tamales for freezer gifting are all done steaming. I didn't have the heart to plant a prank tamale. Instead, I'll offer an eating challenge: a Ghost Pepper-infused Sauce to pair them with. I've not figured out what I'd do as the reward.
I think I'm getting better at making these. It may be time to level up the equipment and ramp up my output.
-
The first batch of beef tamales for freezer gifting are all done steaming. I didn't have the heart to plant a prank tamale. Instead, I'll offer an eating challenge: a Ghost Pepper-infused Sauce to pair them with. I've not figured out what I'd do as the reward.
I think I'm getting better at making these. It may be time to level up the equipment and ramp up my output.
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The beef chuck was cooked and shredded this morning. Masa was mixed earlier today. Waiting for corn husks to soften. I'm hoping I can crank out two and a half dozen tamales out of the batch.
My family is expecting a mild heat. I should fill 5 with a bit of ghost pepper flake as a prank. In my head, it would play out like the 5 Golden Tickets in Willy Wonka and the Chocolate Factory.
It will likely end in broken trust, hurt feelings, and my estrangement.
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The beef chuck was cooked and shredded this morning. Masa was mixed earlier today. Waiting for corn husks to soften. I'm hoping I can crank out two and a half dozen tamales out of the batch.
My family is expecting a mild heat. I should fill 5 with a bit of ghost pepper flake as a prank. In my head, it would play out like the 5 Golden Tickets in Willy Wonka and the Chocolate Factory.
It will likely end in broken trust, hurt feelings, and my estrangement.
-
The beef chuck was cooked and shredded this morning. Masa was mixed earlier today. Waiting for corn husks to soften. I'm hoping I can crank out two and a half dozen tamales out of the batch.
My family is expecting a mild heat. I should fill 5 with a bit of ghost pepper flake as a prank. In my head, it would play out like the 5 Golden Tickets in Willy Wonka and the Chocolate Factory.
It will likely end in broken trust, hurt feelings, and my estrangement.
-
The beef chuck was cooked and shredded this morning. Masa was mixed earlier today. Waiting for corn husks to soften. I'm hoping I can crank out two and a half dozen tamales out of the batch.
My family is expecting a mild heat. I should fill 5 with a bit of ghost pepper flake as a prank. In my head, it would play out like the 5 Golden Tickets in Willy Wonka and the Chocolate Factory.
It will likely end in broken trust, hurt feelings, and my estrangement.
-
The beef chuck was cooked and shredded this morning. Masa was mixed earlier today. Waiting for corn husks to soften. I'm hoping I can crank out two and a half dozen tamales out of the batch.
My family is expecting a mild heat. I should fill 5 with a bit of ghost pepper flake as a prank. In my head, it would play out like the 5 Golden Tickets in Willy Wonka and the Chocolate Factory.
It will likely end in broken trust, hurt feelings, and my estrangement.