I went on an adventure last week – a little foodie adventure in Mexico City.

It all started with a conversation with my colleague Laura the week before, who was explaining to me what the difference of a Texan tamale is compared to the tamale we get in Mexico City. Apparently the tamales in Texas are smaller but with more filling and something you only have on special occasions or for Christmas.

Now for those of you who don’t know what a tamale is (I had no idea before I moved to Mexico) it is a Mesoamerican dish that is made of a starchy dough called masa which is usually corn based, and has a filling of one kind or the other. The masa is then wrapped up in some form of leaf wrapper and steamed until it is firm. In Mexico City they use corn husks, but in the more tropical parts of Mexico and Latin America it is common to use banana leaves.

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