Enjoy this collection of trivial tidbits concerning the ever-popular tamale.
The Largest Tamale In The World?
People have a natural tendency to want to outdo one another, don’t they? But that can be a good thing since it fosters a competitive spirit. The competitive spirit was, certainly, alive and well in Sacramento, California back in 2009 when some caring Californians decided to break the world’s record for the biggest tamale ever created. It was for a good cause since the proceeds went to ‘Clean And Sober’, a recovery program for substance abusers.This magnificent, mammoth, meat masterpiece was sold off in meal-sized portions to the hungry participants of the 5th Annual Tamale Festival Sunday, commemorating Mexican independence. The tamale’s length measured 42 feet and it weighed in at 1,200 pounds. What a tasty way to raise money for a great cause! But, actually, this terrific tamale had its record beat not that long ago, in 2012….
The 2012 Largest Tamale In The World!
Yes, as of January 2012, a much larger version of the tamale was created by 100 individuals from Monterrey, Mexico who took an entire weekend to prepare this monstrosity. After it was all said and done, the tamale’s length reached almost 459 feet and the width measured just under 36 inches. An official notary public certified the tamale’s measurements and confirmed that the tamale met all Guinness requirements to surpass the old record.
They Ate What?
Pre-Columbian natives of South America, including the Aztecs, prepared tamales around 8,000 BCE. Tamales were prepared by women who accompanied the male warriors as they journeyed into other native civilizations to do battle with them. During down times or when on the run, typical meats used in the tamales could be hard to find so frogs, bees, insects, gophers, armadillos (if they were lucky) and tadpoles were frequently used as the delicious meat source for this rather wild version. Yum, yum!One-Thousand Varieties?
In Mexico alone, there exist more than 1,000 different types of tamales! There is a Mexican tamale that is prepared quite regularly called the zacahuil which is a mere 3 feet long, weighing in at 150 pounds. Since tamale-making is literally a full-day undertaking, it only makes sense to create a tamale of this magnitude. Preparing the dough, or la masa, is very time-consuming and the authentic meats require hours for simmering. There’s a reason for this saying: Tamales are made for an occasion and an occasion is made of making them.Turn-Of-The-Century Revelation:
Tamales were not a known food type in America prior to the 20th Century, which is quite interesting considering tamales had existed for thousands of years, prior. Nonetheless, as fate would have it, Mexican migrant workers labored in U.S. cotton fields alongside African American workers; and the Mexican laborers shared the craft of creating delicious, south-of-the-border tamales. The African American community embraced this new dish; and within a few years, cities like New York and Chicago turned out vendors who sold these popularized ‘meals on wheels’ which were, then, called Red Hots.
Tamales have been around for eons, and the reason just has to be because they taste so good! When you eat your next tamale, though, appreciate its history and longevity; and feel grateful your tamale isn’t filled with insects and tadpoles. Bon Appetit!
About The Author:
Miss Carlson loves to hang out with her grandkids and write. She enjoys writing on many different interesting subject like food including tamales. If you are a fan of tamales, you can order some today at www.mothershuckerstamales.com
Image Credits:
lucianvenutian
Tavallai
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