In Nicaragua, they're known as Nacatamal, in Venezuela Hallaca, in Colombia, Bollo; Guatemala knows them as Paches or Chuchitos. Of course, in Mexico we know them as Tamal - or when more than one gathers --Tamales. Within Mexico, tamales are further distinguished by region, available ingredients and customs, like the Corunda of Michoacan, or the Zacahuil of Veracruz.
Oh, but then there's the Humitas from Chile (also Argentina, Bolivia, Ecuador and Peru), and no one makes these savory, soft corn, basil infused South American delicacies like Chef Guiselle Osorio of Sabores del Sur.
You can taste for yourself at the third annual A Taste of Tamales by the Bay where Chef Guisell will not only offer samples of her Humitas, but will demonstrate the art of making these Chilean summertime favorites, and talk about how they differ from, yet are similar to, the more familiar Tamal.
Don't miss your chance to taste from the wide variety of Tamales - from the unique to the sweet and savory. Sample the differences, draw your own conclusions - and then vote for your favorite.
No matter what you call them, in the words of that famous 15th Century Mexican bard, Enrique Espigadeoro "That which we call tamale, by any other name still taste as sweet..."
!Buen Provecho!
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