We Mexicans are very proud of our cuisine, and it shows, because in addition to being part of the world heritage, Mexican food is also wisdom in every bite. We are so fascinated by the history of Mexican gastronomy that today we tell you about the
Colimote tamales. Have you tried them?Colima not only boasts impressive landscapes, but also holds in its kitchens a culinary heritage that is passed down from generation to generation. Among its culinary treasures are the traditional tamales, each with unique techniques and flavors that reflect the connection of the people of Colima with their land, their history, and their endemic ingredients.One of the most representative of this regional cuisine is the adobo chigüilín tamal, a preparation that is now scarce due to the decline of this fish species in the region's rivers. However, in the municipality of Coquimatlán, this recipe is still prepared with a marinade of guajillo chili, cumin, pepper, oregano, garlic, and vinegar. The chigüilín is browned and shredded, cooked in pork lard, and then wrapped with masa in a corn husk. The strained tamal is a great option for those with a sweet tooth. Its name comes from the straining process of the ground corn, which must be very fine. This tamal is not steamed: some cooks set it with direct heat or even at room temperature. It is served cold, as a dessert, and is generally accompanied by a glass of milk.The mezcaltamal is the result of a fusion between rural heritage and culinary ingenuity. The masa is made with pinole, piloncillo honey, cinnamon, and cloves. It is then filled with beans mashed with piloncillo, creating a sweet-salty contrast. The distinctive feature of these tamales is their cooking: they are covered with leaves from an endemic agave of the area, adding a smoky and herbal note that makes them exquisite.Finally, another gem from the mountains of Ixtlahuacán is the red ash tamal, made in communities like Las Conchas, where the Brazilwood tree abounds. This wood is used to prepare a special ash that is mixed with water to obtain a kind of atole, which is added to the nixtamal to dye the masa. When cooking the tamales, pieces of the female trunk of the Brazilwood are added to the pot, releasing a red dye that gives it its characteristic color. Filled with mashed beans and wrapped in corn leaves with lard, these tamales represent the best of Colima gastronomy.Now you know, if you want to discover the richness of
traditional Mexican cuisine, you must try the tamales that Colima offers. Because besides being delicious, they are the legacy of our ancestors and a reminder that the land gives us the best ingredients.