Tamales Steamed in Traditon
Submission by: Rebecca Miralrio (19)
I am from Southern California. My parents immigrated from Mexico in the '90s, and have lived in California ever since.
During the holidays, there are certain a foods that are considered traditional, however, they are still cooked outside the holidays. These include, pozole, tamales champurrado, and ponche navideño.
My favorite thing to eat during the holidays are tamales. Tamales are made from masa that is steamed in a corn husk. The masa is usually filled with meats, cheese, and spices for a savory tamal, but it can also be filled with fruits and jams for a sweet tamal.
My first memories of Christmas are directly tied to Mexico City and the food that my family ate during our celebrations. I remember watching my grandma assemble tamales with finesse and quickness.
Corn is an essential part of Mexican cuisine. It used in various ways for multiple foods. The entire process of growing and harvesting corn is complex, as is the making of a perfect masa. I have not mastered the making of masa, but I have learned how to assemble and cook tamales.
Mexican food reminds me of my family’s traditions and history. My grandparents grew up on farms and greatly cherished their land and cattle. While watching and hearing my grandmother cook, I am exposed to her past life and my family’s history.
There are a lot of ingredients and foods that I only know in Spanish, because I grew up only hearing those words in my household. Sometimes I still look things up when having describe an ingredient or recipe. This emphasizes the sacredness of my family's recipes.
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