From which country does the food dish tamale originate?
"National dish A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: National dishes are part of a nation's identity and self-image. During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals. According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, China or India because of their diverse ethnic populations and cultures. The cuisine"
"Tamale A tamale (, ) is a traditional Mesoamerican dish made of masa or dough (starchy, and usually corn-based), which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating, or be used as a plate and eaten from within. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. Tamales originated in Mesoamerica as early as 8000 to 5000 BC. The preparation of tamales is likely to have spread from the indigenous culture in"
"Tamale pie Tamale pie is a pie and casserole dish in the cuisine of the Southwestern United States. It is prepared with a cornmeal crust and ingredients typically used in tamales. It has been described as a comfort food. The dish, invented sometime in the early 1900s in the United States, may have originated in Texas, and its first known published recipe dates to 1911. Tamale pie is prepared with a cornmeal crust and typical tamale fillings arranged in several layers. Beef is traditionally used, but it can also be prepared using other meats such as chicken and turkey meat,"
"the dish can be utilized to save wheat. Tamale pie Tamale pie is a pie and casserole dish in the cuisine of the Southwestern United States. It is prepared with a cornmeal crust and ingredients typically used in tamales. It has been described as a comfort food. The dish, invented sometime in the early 1900s in the United States, may have originated in Texas, and its first known published recipe dates to 1911. Tamale pie is prepared with a cornmeal crust and typical tamale fillings arranged in several layers. Beef is traditionally used, but it can also be prepared using"
"harina"", a corn-based tortilla flour. Cheese used may be used to top the dish, and can also be inside of the pie. The dish is typically baked in an oven. Garnishes used include cheese, sliced tomatoes, avocado slices, cilantro and olive oil. Tamale pie was invented sometime in the early 1900s in the United States, and circa the mid 1910s the dish was included in the curriculums of some home economics classes in U.S. high schools. The dish may have originated in the U.S. state of Texas. The first known published recipe for tamale pie was in the 1911 book"
"peanuts or a piece of chili pepper. In other cities, tamales are smaller, wrapped in corn husks and use white instead of yellow corn. In Brazil, a similar food is called ""pamonha"", but is more similar to the humita than the tamale, and has different origins. In Venezuela, another variant similar to tamale is called ""hallaca"", which is also a popular dish in Ecuador. They are wrapped in plantain leaves and filled with a stew that may contain beef, chicken, pork, almonds, raisins and olives. They are traditionally eaten for Christmas. Also, the Venezuelan ""bollos"" are similar to tamales, wrapped"
"20th century, the name ""tamale pie"" was given to meat pies and casseroles made with a cornmeal crust and typical tamale fillings arranged in layers. Although characterized as Mexican food, these forms are not popular in Mexican American culture in which the individually wrapped style is preferred. The Indio International Tamale Festival held every December in Indio, California has earned two Guinness World Records: the largest tamale festival (120,000 in attendance, Dec. 2–3, 2000) and the world's largest tamale, over 1 foot (0.3 m) in diameter and 40 feet (12.2 m) in length, created by Chef John Sedlar. The 2006"
"the Spanish name ""bollo"" or ""dukunu"", a green corn tamale. Nicaragua has a large form known as ""nacatamales."" Unlike other tamale recipes, the meat is added raw and cooked in the dough. In Panama, where they are considered one of the main national dishes, tamales are fairly large. The most common fillings are chicken, raisins, onions, tomato sauce, and sometimes sweet peas. Pork is also used. Another variation is ""tamal en olla"", or tamal in pot, which simply is the tamale mixture, not wrapped in either plantain or banana leaves, and served directly from the pot onto plates. Tamales are"
"Guinness book calls the festival ""the world's largest cooking and culinary festival."" In the Philippines and Guam, which were governed by Spain as a province of Mexico, different forms of ""tamales"" exist. Some are made with a dough derived from ground rice and are filled with seasoned chicken or pork with the addition of peanuts and other seasonings such as sugar. In some places, such as the Pampanga and Batangas provinces, the tamales are wrapped in banana leaves, but sweet corn varieties from the Visayas region are wrapped in corn husks similar to the sweet corn tamales of the American"
"and so tamales played a large part in their rituals and festivals. ""Tamale"" comes from the Nahuatl word ""tamalli"" (meaning ""wrapped"") via Spanish where the singular is ""tamal"" and the plural ""tamales"". The word ""tamale"" is a back-formation of ""tamales"", with English speakers assuming the singular was ""tamale"" and the plural ""tamales."" In the pre-Columbian era, the Aztecs ate tamales with these ingredients: turkey, flamingo, frog, ""axolotl"", pocket gopher, rabbit, fish, turkey eggs, honey, fruits, squash and beans, as well as with no filling. Aztec tamales differed from modern tamales by not having added fat. One of the most significant"
"which are usually only prepared during Christmas time are romeritos, bacalao, and stuffed turkey. Tamale preparation varies from region to region. It is usual for tamale fillings to include beef or pork with red sauce, chicken with a green chile sauce or cheese with jalapeño ""rajas"" or strips inside a corn or rice masa and steamed inside corn husks or banana leaves. Sweet tamales filled with pineapple, raisins, strawberries, or corn are also common. Sweets such as flan, a brulee-like custard with carmelized sugar,buñuelos, fruit and milk or liquer-flavored gelatin or Champurrado. Beverages like canela (tea sweetened with pilloncillo), Rompope,"
"many regions of the world. Maize is central to Mexican food. Virtually every dish in Mexican cuisine uses maize. In the form of grain or cornmeal, maize is the main ingredient of tortillas, tamales, pozole, atole and all the dishes based on them, like tacos, quesadillas, chilaquiles, enchiladas, tostadas and many more. In Mexico even a fungus of maize, known as huitlacoche is considered a delicacy. Introduced into Africa by the Portuguese in the 16th century, maize has become Africa's most important staple food crop. Maize meal is made into a thick porridge in many cultures: from the polenta of"
"were once popular in the Philippines have become lost or are simply memories. The variety found in Guam, known as ""tamales guiso"", is made with corn masa and wrapped in corn husks, and as with the Philippine tamales, are clear evidence of the influence of the galleon trade that occurred between the ports of Manila and Acapulco. Tamale A tamale (, ) is a traditional Mesoamerican dish made of masa or dough (starchy, and usually corn-based), which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating, or be used as a"
"flour base. Guatemalan cuisine is known in particular for its hundreds of varieties of tamales; some popular ones include ""tamales de gallina"" (chicken), ""tamales dulces"" (sweet), and ""tamales de elote"" (in Costa Rica, this name can also refer to a type of corn pastry). In Guatemala, a variety of tamales is called ""tamales colorados"", which have chicken or pork filling and a tomato-based sauce (""recado""), hence the ""colorado"", which means 'to blush'. ""Tamales colorados"" may also contain olives, red bell pepper, prunes or raisins, capers, and almonds. The tamale is a staple in Belize, where it is also known by"
"event. Today, tamales are typically filled with meats, cheese or vegetables, especially chilies. Preparation is complex, time-consuming and an excellent example of Mexican communal cooking, where this task usually falls to the women. Tamales are a favorite comfort food in Mexico, eaten as both breakfast and dinner, and often accompanied by hot ""atole"" or ""champurrado"" and ""arroz con leche"" (rice porridge, lit. rice with milk) or maize-based beverages of indigenous origin. Street vendors can be seen serving them from huge, steaming, covered pots (""tamaleras"") or ""ollas"". The most common fillings are pork and chicken, in either red or green ""salsa"""
"Christmas Day. In French-speaking Canada, traditions may be more like those of France. (See Réveillon) Other ethnic communities may continue to use old world traditions as well. In Honduras, tamales are traditionally eaten on Christmas Eve evening. Turkey has become popular in the last few years. The traditional Honduran Christmas dinner is served around midnight on the 24th of December. The meal consists of tamales, roast pork leg, accompanied by ""torrejas,"" for dessert and eggnog. The tamales are made of maize dough filled with chicken or pork, chunks of potato and carrot, chickpeas, and whole green olives. They are wrapped"
"major part of the diet and often include chipilín mixed into the dough and hoja santa, within the tamale itself or used to wrap it. One tamale native to the state is the ""picte"", a fresh sweet corn tamale. Tamales juacanes are filled with a mixture of black beans, dried shrimp, and pumpkin seeds. Meats are centered on the European introduced beef, pork and chicken as many native game animals are in danger of extinction. Meat dishes are frequently accompanied by vegetables such as squash, chayote and carrots. Black beans are the favored type. Beef is favored, especially a thin"
"recipes and kind of meat used. The Ayakas are usually wrapped in banana leaves. Tamales have been eaten in the United States since at least 1893, when they were featured at the World's Columbian Exposition. A tradition of roving tamale sellers was documented in early 20th-century blues music. They are the subject of the well-known 1937 blues/ragtime song ""They're Red Hot"" by Robert Johnson. While Mexican-style and other Latin American-style tamales are featured at ethnic restaurants throughout the United States, there are also some distinctly indigenous styles. Choctaw and Chickasaw make a dish called Banaha which can be stuffed or"
"nature of its inhabitants, long life expectancy and relatively low corruption. Costa Rican cuisine is a blend of Native American, Spanish, African and many other cuisine origins. Dishes such as the very traditional tamale and many others made of corn are the most representative of its indigenous inhabitants, and similar to other neighboring Mesoamerican countries. Spaniards brought many new ingredients to the country from other lands, especially spices and domestic animals. And later in the 19th century, the African flavor lent its presence with influence from other Caribbean mixed flavors. This is how Costa Rican cuisine today is very varied,"
"Guatemalan cuisine Most traditional foods in Guatemalan cuisine are based on Maya cuisine and prominently feature corn, chilies and beans as key ingredients. There are also foods that are commonly eaten on certain days of the week. For example, it is a popular custom to eat ""paches"" (a kind of tamale made from potatoes) on Thursday. Certain dishes are also associated with special occasions, such as fiambre for All Saints Day on November 1 and tamales, which are common around Christmas. There are reportedly hundreds of varieties of tamales throughout Guatemala. The key variations include the ingredients in the ""masa"""
"Tameletjie A tameletjie is a homemade toffee confection which features prominently within the Afrikaner and Malay cultures of South Africa. The sweet is made from sugar and water which has been boiled until caramelized and then rested to cool to form a hard sweet. There are many variations to the sweet attained by adding almonds, pine nuts or coconut to the recipe. The tameletjie is one of the oldest confections in South Africa. It originated as a result of importing sugar cane from China and the East and West Indian islands. The Malay settlers in the Cape were the first"
"Posadas, La Candelaria Day (February 2) and Mexican Independence Day. In Belize, El Salvador, Guatemala, Costa Rica, Honduras, Nicaragua, and Panama, tamales are also wrapped in plantain leaves. The dough is usually made from dent corn, not sweet corn. In Guatemala, Belize, El Salvador, and Honduras, tamales without filling are served as the bread or starch portion of a meal: During the Christmas holidays, tamales made with corn flour are a special treat for Guatemalans and Hondurans. The preparation time of this type of tamale is long, due to the amount of time required to cook down and thicken the"
"higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor, which becomes more pronounced as it ages. The etymology of the term ""tempe"" itself is suggested to be derived from Old Javanese ""tumpi"", a whitish food made from fried batter made from sago or rice flour which resembles ""rempeyek"". Historian Denys Lombard suggests however that it is linked to the local term ""tape"" or ""tapai"" which means ""fermentation"". Tempe originated in Indonesia, almost certainly in Java, more precisely the central or east Java, with an estimated discovery between a few centuries ago to"
"and prominently feature corn, chilis and beans as key ingredients. Various dishes may have the same name as dishes from a neighboring country, but may in fact be quite different for example the enchilada or quesadilla, which are nothing like their Mexican counterparts. There are also foods that it is traditional to eat on certain days of the week – for example, by tradition it is known that on Thursday, the typical food is ""paches"", which is like a tamale made with a base of potato, and on Sundays it is traditional to eat tamales, due to the fact that"
"Sundays are considered holidays. Certain dishes are also associated with special occasions, such as fiambre for All Saints Day on November 1 and tamales, which are common Christmas. There are reportedly hundreds of varieties of tamales throughout Guatemala. They key variations are what is in the ""masa"" or dough (corn, potatoes, rice), what's in the filling (meat, fruits, nuts), and what is it wrapped with (leaves, husks). The masa is made out of corn that is not sweet, such as what is known as feed corn in the U.S.A. In Guatemala, this non-sweet corn is called maize and the corn"
"ratatouille called ""confit byaldi"" to impress a restaurant critic. As well as ""confit byaldi"", related dishes exist in many Mediterranean cuisines: pisto (Castilian-Manchego, Spain), ""samfaina"" (Catalan, Spain), ""tombet"" (Majorcan), ""ciambotta"", caponata and peperonata (Sicily, Italy), ""briám"" and ""tourloú"" (Greek), şakşuka and ""türlü"" (Turkish), ajapsandali (Georgian), lecsó (Hungarian) and zaalouk (Moroccan). Different parts of Indian subcontinent have their own versions of winter vegetable stew. Gujarat makes Undhiyu out of its seasonal produce. Similarly, the Kerala region makes Avial and the Bengali cuisine makes Sukto. Ratatouille Ratatouille ( , ) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes"
"steamer. Uchepos Uchepo is a typical dish made of maize and is from the state of Michoacán, Mexico. Although it is considered to have originated in the Mexican state of Michoacan, uchepo can be found in other states of the republic where it is called corn tamal. In other regions of central America it is also called corn tamal. Uchepo consists of a tamal made with tender maize (corn), which sometimes is added to milk. It has a sweet taste and its consistency is soft. The uchepo can be served on its own, or with a green tomatillo salsa or"
"Pre-Columbian Era. Continuing on, Sesame is an early African oil seed plant—grown primarily in Southeast Asia. Squash is native to many American tropics and is cultivated tropical and subtropical America and temperate zones. Native to Southeast Asia and cultivated in India, turmeric is dried, ground rhizomes, and produce the spice. Then of the legume family, tamarind, is thought to be originally from India. It is grown throughout the tropics and used as a table fruit, drink, preserves, and medicinal properties. Vanilla is indigenous to tropical America, it is most commercially important of all the 35,000 species of orchid. It is"
"Spanish. The cuisine of Guatemala reflects the multicultural nature of Guatemala, in that it involves food that differs in taste depending on the region. Guatemala has 22 departments (or divisions), each of which has very different typical foodstuffs. Guatemalan cuisine is widely known for its candy originating from Antigua Guatemala. There are also foods that it is traditional to eat on certain days of the week - for example, by tradition it is known that on Thursday, the typical food is ""paches"" which is like a tamale made with a base of potato, and on Saturday it is traditional to"
"Thali Thali (Hindi/Nepali: , Gujarati: , , pronounced ""Thattu""; meaning ""plate"") is the Indian name for a round platter used to serve food. Thali is also used to refer to an Indian-style meal made up of a selection of various dishes which are served on a platter. The 'thali' style meal serving is popular in India, Pakistan, Afghanistan, Nepal, Bangladesh, Bhutan, Tibet, Fiji, Sri Lanka, the Maldives, Mauritius, Réunion, Trinidad and Tobago, Iran, Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan, Tajikistan, Myanmar, Thailand, Laos, Cambodia, Malaysia, Brunei and Singapore. As noted by INTACH, the earliest evidence of use of continuity in cooking and"
"eggs, beans, honey, squash, prickly pears and chili pepper. Analogous staple foods in New World cultures, made from hominy and serving a similar nutritional function, include the ""sope"", the ""totopo"", the ""gordita"", and the ""tlacoyo"" of Mexico, the ""pupusa"" of Central America, and the ""arepa"" of northern South America. The ""tamal"" (or tamale) of Mexico, Central America and northern South America is also made from ""nixtamal"" (Aztec word for hominy), but is much thicker and is a dish unto itself, usually including other ingredients and flavors, rather than a staple food used in other dishes. Maize has been a staple"
"Uchepos Uchepo is a typical dish made of maize and is from the state of Michoacán, Mexico. Although it is considered to have originated in the Mexican state of Michoacan, uchepo can be found in other states of the republic where it is called corn tamal. In other regions of central America it is also called corn tamal. Uchepo consists of a tamal made with tender maize (corn), which sometimes is added to milk. It has a sweet taste and its consistency is soft. The uchepo can be served on its own, or with a green tomatillo salsa or tomato"
"Tempeh Tempe or tempeh (; , ) is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempe is the only major traditional soy food that did not originate from Greater Chinese cuisine. It is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempe is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempe's fermentation process and its retention of the whole bean give it a"