Tamales are a traditional Mexican dish made from masa (corn dough) that is stuffed with a savory or sweet filling and then steamed or boiled in a corn husk or banana leaf wrapper. Tamales date back to pre-Hispanic times and were an important part of Aztec and Mayan cuisine. Today, tamales remain an iconic dish in Mexico and are often served on holidays, birthdays, weddings, and other special occasions. While the fillings and preparation vary by region, tamales are most commonly served with a variety of classic Mexican salsas, drinks like atole (a hot corn-based beverage), and sides.
Common Fillings for Tamales in Mexico
There are countless variations of tamale fillings found across Mexico. Some of the most popular options include:
- Pork – Shredded pork in adobo sauce is a classic tamale filling. Common additions include pineapple, raisins, almonds, or chipotle peppers.
- Chicken – Shredded chicken breast or thigh meat simmered in a tomato or mole sauce.
- Cheese – Oaxaca, queso fresco, cotija, and other melted cheeses are often mixed with chile peppers or herbs.
- Beans – Refried or whole beans flavored with onion, garlic, chiles and epazote (an herb).
- Vegetables – Zucchini, chayote squash, mushrooms, spinach, and chiles are frequently used as vegetarian fillings.
- Chile peppers – Many regions stuff tamales with a mixture of roasted peppers, onions, garlic, and cheese.
In addition to savory fillings, some popular sweet tamale fillings are fruits, vanilla custards, coconut, nuts, sweet breads, and more. The options for creative, regional fillings are endless.
Traditional Tamale Sauces and Salsas in Mexico
While tamales can be enjoyed plain, they are most often accompanied by sauces and salsas that complement and enhance the fillings. Here are some of the most common condiments served with tamales in Mexico:
Mole
Mole is the revered, ultra-savory sauce originating from Mexico. It combines chile peppers, fruits, nuts, spices, chocolate, and more into complex layers of flavor. Mole negro with chiles, chocolate, and spices is a classic pairing with turkey or chicken tamales.
Salsa Verde
Made from tomatillos and chiles, salsa verde provides a bright, tangy foil to the richness of many tamale fillings. It’s commonly served with pork and cheese tamales.
Salsa Roja
This smooth, red salsa also utilizes chiles, tomatoes, and spices for a straightforward, enlivening heat that goes well with bean and vegetable tamales.
Adobo Sauce
Savory adobo sauce flavored with garlic, vinegar, and dried chiles can provide a smoky-spicy boost to chicken, pork, or chile tamales.
Tomatillo Sauce
For a lighter sauce, some opt for a simple tomatillo sauce made from pureed tomatillos, onions, garlic, and chiles to brighten up tamales.
Guacamole
Cool, creamy guacamole makes another excellent accompaniment that provides richness and texture to tamales of all types.
| Sauce/Salsa | Main Ingredients | Recommended Tamale Fillings |
|---|---|---|
| Mole | Chiles, chocolate, spices, nuts | Chicken, turkey |
| Salsa Verde | Tomatillos, chiles | Pork, cheese |
| Salsa Roja | Tomatoes, chiles, spices | Beans, vegetables |
| Adobo Sauce | Garlic, vinegar, chiles | Chicken, pork, chiles |
| Tomatillo Sauce | Tomatillos, garlic, chiles | All fillings |
| Guacamole | Avocados, onion, garlic | All fillings |
Popular Drinks Paired with Tamales
Beyond salsas and sauces, tamales are also frequently enjoyed alongside specific beverages in Mexico. Some classic pairings include:
Atole
Atole is a hot corn-based drink with a thick, porridge-like consistency that often contains cinnamon, vanilla, chocolate, fruit purees, or even chile peppers for a kick. It provides a comforting warmth and sweetness that complements tamales.
Champurrado
Similar to atole, champurrado is a corn-based hot chocolate drink flavored with chocolate, cinnamon, anise, and vanilla. The chocolate notes pair perfectly with mole tamales.
Pozol
Hailing from Southeast Mexico, pozol is a drink made from fermented corn dough that often contains cocoa powder and sugar. The tang pairs well with rich pork tamales.
Horchata
Refreshing horchata is a rice-based drink flavored with cinnamon and vanilla. It provides a sweet, creamy contrast to spicy tamales.
Jamaica
An agua fresca made from steeping dried hibiscus flowers, jamaica has a tart, cranberry-like flavor that helps cut the richness of cheese and bean tamales.
Mexican Hot Chocolate
For a decadent pairing, rich Mexican hot chocolate made from chocolate, sugar, cinnamon, and chile peppers complements sweet fruit or custard tamales.
Classic Side Dishes Served with Tamales
In addition to salsas, drinks, and guacamole, certain sides are also traditionally served alongside tamales in Mexico. Some classic pairings include:
Rice
Simple white rice or flavorful rice seasoned with tomatoes, onions, and garlic can provide an accompanying base of soft texture and mild flavor to most tamales.
Refried Beans
Warm, creamy refried beans with onion and epazote enhance the flavor and presentation of tamales on a plate.
Steamed Vegetables
Squash, chayote, chiles, and corn are flavorful steamed veggies that complement tamales well.
Ensalada
A fresh salad or slaw with vegetables, nopales (cactus), and queso fresco offers a crunchy, cooling contrast.
Queso Fresco
Sprinkling this mild, creamy fresh cheese over a tamal adds more texture, richness, and saltiness.
Sliced Radishes
Adding crisp, pickled radishes cuts the heaviness of tamales and offers tart contrast.
Tortillas
Warm corn tortillas on the side allow you to create impromptu tamal-filled tacos.
Regional Variations
While the above encompasses the most common tamale accompaniments across Mexico, specific regions have their own distinctive condiments that pair with local tamale recipes. Some examples include:
Oaxaca
Black mole negro sauce and fresh Oaxacan string cheese are favorites with tamales in this region.
Yucatan
Habenero salsa, a tangy onion and citrus-based salsa called ceviche, and achiote seasoned rice are popular with their regional tamales.
Veracruz
Seafood cocktail with shrimp, crab and tomato juice provide a coastal contrast to local tamales.
Jalisco
Refried beans, Mexican rice, and guacamole are staples alongside Jalisco’s famous pineapple tamales.
Classic Tamal Meals in Mexico
Tamales are the centerpiece of many traditional meals across Mexico. Here are some classic ways they are served as a complete dish:
Breakfast Tamales
For breakfast, smaller tamales with sweet and savory fillings are often served with hot atole, orange juice, and coffee. They may also come with beans, stewed fruits, or rice pudding.
Lunch Tamales
Larger tamales wrapped in corn husks make a hearty lunch, accompanied by rice, charro beans, fresh salad, tortillas, and horchata or jamaica to drink.
Street Food Tamales
As street eats, tamales are sold by food carts and street vendors with classic toppings like curtido, a pickled cabbage relish, avocado salsa, and chipotle sauce on the side.
Holiday Tamales
Tamales are an essential part of festive holiday meals. They are served with mole, rice, beans, pozole, and atole for celebrations like Christmas, New Year’s Day, Dia de Los Muertos, and Candlemas.
Conclusion
While the fillings may differ, tamales across Mexico are commonly paired with an array of salsas, moles, drinks, rice, beans, and light vegetable sides. Regional variations showcase unique condiments too. From street snacks to holiday feasts, the combinations complement and complete the delicious masa packages to create an iconic national dish.