It's that particular time of year known as "tamal season," which roughly begins the day after Thanksgiving and lasts until well beyond New Year's Day.
During this shift, the city is infused with frenetic nixtamal energy, as everyone attempts to secure a bag of masa-encased goodness. Gente flock to their favorite spots to grab dozens upon dozens to take home and share with their families. If you're truly lucky, you get homemade versions.
Traditional Mexican-style tamales are made with prepared masa and contain fillings of red or green pork or beef, rajas (jalapeños) con queso, and variously sweet incarnations, including the sometimes elusive strawberry tamal. This being L.A., we’re fortunate to have a variety of Central and South American-style tamales available for our enjoyment, as well as regional Mexican delicacies such as guajolotongos and Yucatán-style tamales colados.
The South American style tends to be larger in size and volume, airier in texture because they use sweet corn instead of masa, and often topped with dried fruits, olives, and different proteins. It can be some of the most satisfying tamal-eating experiences.
While we honor the traditional styles of tamales out there, there are also a group of chefs and cooks forging new paths when developing their own take on the tamal, applying new methods and dietary choices to create different flavors and textures.
It’s no doubt an exciting time to be a tamal-eater. However you choose to celebrate the season this year, here are some options to choose from so that you and your family can unwrap something nice.