The Making of a Tamale

We believe that a good tamale is defined by three factors:

1. The leaf, which alongside the corn, define the tamale's identity. The leaf is the wrap and can be a corn or banana leaf, cut and bend in different ways: drop-like, square and cylindrical, whic is our caracteristic form.
2. The masa. In Tamalli we have developed three different types of masa, according to the creation process, which are the masa colada, the traditional masa batida and the masa canaria. In all our varieties, the masa offers a compact, uniform and sponge-like texture. Also, we produce different varieties with milk and vegetable fat, as an option to the traditional made with pork fat.
3. The filling, made with the best and most diverse ingredients. Besides the ingredients from out catalog tamales, we also use seasonal ingredients. This is the case of our autumn tamal, made with pineapple and pumpkin.