Discover the 10 Mexican tamales that stand out among the more than 500 different types we can find in Mexico. Tamales originated in pre-Hispanic times and have since transformed and adapted to give identity to each state in Mexico, not to mention the rest of Latin America.

Canarian Tamales

From Zitácuaro, Michoacán, we present the canarian tamales. These tamales are made with rice flour and instead of lard, they use butter, giving them a sweet and fluffy touch.

Uchepos

Another tamal from Michoacán is the uchepos, whose dough made with tender corn is sweet but is topped with sour cream, Cotija cheese, and green salsa to give it a very peculiar flavor.

Corundas

Lastly, we couldn't omit the corundas, also from Michoacán. These triangular tamales wrapped in banana leaves can be filled with chilacas or green salsa, pork and purslane, or served plain.

Oaxacan Tamales

In addition to the classic Oaxacan tamales wrapped in banana leaves, the stone tamales stand out, made with corn and bean dough and wrapped in avocado leaves. Have you tried them?



Chipilín Tamales

In Chiapas, chipilín tamales or chepín tamales abound. These Mexican tamales are made with chipilín dough, a type of quelite, and are filled with chicken or shrimp, wrapped in banana leaves.

Zacahuil

The zacachuil is a giant tamale that can be found in the Huasteca region shared by Veracruz, San Luis Potosí, Tamaulipas, and Hidalgo. These giant tamales measure up to 5 meters and are prepared with ground corn dough, turkey meat, and a sauce made from Chinese and cascabel chiles.

Dead Tamales

In Querétaro, there are Mexican tamales used to commemorate the Day of the Dead. These dead tamales are made with blue corn dough, salt, and piloncillo and are filled with a mixture of cheese and ancho chili.

Barbones

The barbone tamales are typical of the state of Sinaloa and are filled with shrimp; in fact, they are called that because the shrimp heads along with their beards stick out of the dough.

Chanchamito

In Tabasco, we can find the famous chanchamitos, small semi-circular Mexican tamales. Their main characteristic is that the dough is seasoned with achiote, and their filling can be either pork or chicken.

Guajolota

Of course, we couldn't leave out the guajolota, that Mexican snack originating from the State of Mexico and CDMX. It is a torta that can be filled with any of the classic tamales of green, red, or sweet salsa.

Tell us, how many of these Mexican tamales have you tried? Would you add any others to the list?