Panamanian Tamales Are Different From Mexican Tamales

Tamales in Panama are not the same as the Mexican tamales North Americans are used to eating.

Panama vs Mexican Tamales

• Panamanian tamales’s corn meal is much wetter and more flavorful
• Cooked in plantain and bijao leaves, not corn husks.

My Experience 

The first time I had Panamanian tamales I was under-whelmed.  I had a real fondness for tamales, Mexican tamales.

Initially, I was not thrilled with the wetness of tamales in Panama.  It is definitely more messy to eat than a Mexican tamale.  Of course, it didn’t help that whomever had made them had skimped on the chicken.  It was mostly cornmeal.

Over the years, I have grown to appreciate how much more flavor the “messy” cornmeal gives to the tamale. They cook the cornmeal in a well-spiced broth which gives it the flavor.

Now, whenever we find someone who is selling tamales we buy a few.   We have learned now who puts an adequate amount of chicken in the tamales.  And more importantly, who does not.  I have never seen a tamale here made of anything but chicken.

I was visiting a family recently and saw these tamales cooking in their back yard (see photo).  They made the tamales to feed a work crew at their house.

Making tamales takes quite a bit of work.  Most people only make them during the holidays. It is a social activity, like cooking a meal for an American Thanksgiving.

More Info & Recipes

To find out more, Kris of The PanamaAdventure blog, did a great post about tamales.   You can find a recipes by using our friend, Google.  This recipe uses only simple kitchen utensils.

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