Tamalito is the Peruvian version of tamales. They are smaller and drier than tamales, but both are prepared in a similar fashion. Green maize is first combined with lard, and the combination is then filled with various ingredients and wrapped in corn leaves before being tied with a string and steamed in a pot. Tamalitos are traditionally served as a light appetizer or a tasty side dish. It is recommended to pair them with salsa criolla.
Tamales tolimenses is a Colombian delicacy named after the Tolima region. This tamale variety is made with corn masa, peas, carrots, potatoes, chicken, pork, rice, and selected spices. Everything is neatly wrapped in plantain leaves, and the tamales are then slowly boiled, sometimes even up to four hours. Locals love to eat tamales tolimenses for breakfast, traditionally with a cup of hot chocolate on the side.
Nacatamal is a type of traditional Nicaraguan tamale made with corn dough which is stuffed with chicken or pork, then wrapped in plantain leaves and steamed. This savory dish usually also contains ingredients such as bell peppers, garlic, potatoes, rice, bitter orange, onions, mint, and chile peppers. On special occasions, nacatamal is often enriched by the addition of prunes, raisins, capers, and olives. It is typically prepared on weekends and served for breakfast, paired with bread and a cup of coffee on the side. The name of the dish is derived from the Nahuatl words nacatl, which means meat, and tamalli, which means tamale. Originally, the dish was prepared with turkey, iguana, tomatoes, annatto, and deer meat wrapped in corn leaves, but during the colonial time, the meat changed to pork and chicken, while plantain leaves substituted corn leaves.
Although tamales are usually made with maize dough, the Guatemalan version called paches uses mashed potatoes, annatto powder, allspice, and lard. These tamales are typically filled with a combination of meat, tomatoes, green onion, garlic, bell peppers, and chile peppers. When the concoction is prepared, it is then wrapped in banana leaves or corn husks and steamed until it is soft and ready for consumption. In Guatemala, paches is traditionally sold by street vendors on Thursdays, while other types of tamales made with maize dough are prepared on other days of the week. It is recommended to serve paches with lots of fresh lemon wedges.
This tamale variety originates from the town of Salta in Argentina, hence the name. Fresh corn husks called chalas are filled with a delicious mixture of corn flour and shredded meat – either from boiled lamb or pork head. These tamales are often enriched with the addition of onions, pimentón, and ají peppers. When assembled, tamales salteños are boiled, then removed from the husks and consumed warm.
Tamal de pollo is a Salvadorian variety of a tamale that is usually filled with shredded chicken. The chicken is stewed with potatoes, chickpeas, and olives. The combination is mixed with corn masa, and it is then wrapped in banana leaves and boiled or steamed. This tamal is often made with recaudo sauce, made with onions, bell peppers, garlic, and tomatoes, imparting a bit of extra flavor to the dish. Once tamal de pollo is fully cooked, it can be consumed immediately, but some people say that it's even better the next day, when all the flavors are combined and the texture becomes even better. It is recommended to serve the dish on its own, but it can also be served with sour cream and black beans.
Tamalitos de chipilín is a Guatemalan tamale variety made with a leafy green vegetable called chipilín, native to Mexico. This variety does not contain any meat, just chipilín leaves that are wrapped in a combination of corn flour, margarine, queso fresco, water, and salt, then wrapped again in corn husks and steamed. The dish can be consumed as it is, but it is often recommended to serve it with a bit of cream on the side. The Mexican version of the same dish has origins in the state of Chiapas.
Corunda is a Mexican steamed corn masa dumpling from Michoacán, usually shaped into a triangle, pyramid, or small multi-pointed form and wrapped in fresh green corn leaves. The dish is closely associated with Purépecha cooking, where maize has long served as both a staple ingredient and a source of cooking materials, including the flexible leaves used to enclose the dough. Today, the dish is especially popular during the Day of the Dead. Unlike tamales wrapped in dried corn husks, corundas are commonly folded in fresh leaves taken from the corn stalk, which give the steamed masa a subtle grassy aroma. The dough is made with nixtamalized corn masa, salt, warm water, and rendered pork lard, then beaten until light and aerated. A spoonful of the soft masa is placed on a green corn leaf, which is folded tightly around it at sharp angles to create the characteristic geometric shape. The wrapped dumplings are arranged in a steamer and cooked until the masa firms while remaining tender and slightly fluffy. Some versions include small amounts of shredded pork, chilies, cheese, or other fillings, while others are made only with seasoned masa. Regional variations may also use masa made from corn cooked with wood ash, producing a darker, denser dough with a more pronounced mineral note. Once cooked, the leaves are removed and discarded. Corundas are typically served warm with roasted tomato sauce, Mexican crema, and crumbled cotija cheese, allowing the mild corn dough to absorb the sauce and dairy. They are often eaten with churipo, a red-chile-and-beef broth from Michoacán, whose sharp, spicy flavor balances the richness of the masa and lard.
This variety of tamales comes from El Salvador, but it is also popular in Honduras. Tamales pisques are made with seasoned corn masa that is mixed with refried beans, and the combination is then neatly wrapped in plantain leaves. The tamales are then steamed, and the dish is ready for consumption after it has cooled down a bit. It is recommended to serve tamales pisques with tomato sauce or curtido – a fermented cabbage relish that is a staple of Salvadoran cuisine.
Chuchitos are traditional Guatemalan-style tamales that are usually made for holiday celebrations and festivities, but are also eaten any day of the year. Chuchito, meaning a small dog or a puppy, consists of warm corn masa dough stuffed with succulent pieces of meat such as pork or chicken and a mild tomato or chili sauce. The mixture of these ingredients is wrapped in a dried corn husk and steamed until the dough develops its typical texture and flavor and is cooked thoroughly. Alternatively, chuchitos can be grilled after they're steamed, giving them a unique, smoky flavor along with their nice visual appearance. Eaten for both breakfast and dinner, these "puppies" can be found on most street corners and local markets in Guatemala. If bought on the streets, the vendors usually unwrap them from the husks and add a bit more sauce or a sprinkle of grated cheese in order to further intensify the flavors.
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