Types of Tamales
Types Of Tamales is a structured food & drink dataset with 13 entries. Its fields include Tamale, Region, Wrapper. The source values are preserved as a structured reference table.
Every row is shown below and is also available as CSV, JSON, or Excel.
Dataset details
- Table scope
- All 13 rows
- Fields
- 5 columns
- Source
- Not provided
- Data updated
- Apr 10, 2026
Included fields: Tamale, Region, Wrapper, Typical Filling, Known For.
The table contains every record in this dataset; the same records are available in each download format.
Preview observations
- Region groups
- 11 distinct values
- Across 13 preview rows
- Wrapper groups
- 6 distinct values
- Across 13 preview rows
Useful for
- Comparing Tamale, Region, and Wrapper across food & drink entries
- Building reference tables, charts, or analyses from 13 downloadable records
Tamale↕ | Region↕ | Wrapper↕ | Typical Filling↕ | Known For↕ |
|---|---|---|---|---|
Tamal Oaxaqueno | Oaxaca, Mexico | Banana leaf | Chicken in mole negro | The classic Oaxacan tamale, wrapped in banana leaf for earthy aroma and mole-stained masa |
Tamal de Rajas con Queso | Central Mexico | Corn husk | Poblano strips and cheese | Vegetarian favorite with roasted poblano rajas and Oaxaca cheese melting inside |
Tamal Dulce (Sweet Pink) | Nationwide Mexico | Corn husk | Sweetened masa with raisins, pink dye | The iconic bright-pink dessert tamale sold at Mexican panaderias |
Tamal de Elote | Central Mexico | Corn husk (fresh) | Fresh corn kernels, cream, sugar | Made from tender fresh sweet corn rather than dried masa, sweet and cake-like |
Tamal de Mole Verde | Central Mexico | Corn husk | Chicken or pork in green mole | Bright green pumpkin-seed mole with pork, a pre-Hispanic style |
Tamal de Cochinita Pibil | Yucatan | Banana leaf | Achiote-marinated pork | Yucatecan tamale with pibil pork in banana leaf, tinted red with achiote |
Zacahuil | Huasteca region | Multiple banana leaves | Whole pork or chicken pieces | The giant tamale, can weigh up to 70 kg and feed an entire village |
Humita | Andes (Argentina, Chile, Bolivia, Peru) | Fresh corn husk | Fresh corn, onion, cheese, basil | Andean fresh-corn tamale, a pre-Columbian dish from the Inca empire |
Hallaca | Venezuela | Plantain leaf | Beef, pork, chicken, olives, raisins, capers | The Venezuelan Christmas tamale, a symbolic dish with European-African-Indigenous layers |
Pasteles | Puerto Rico | Plantain leaf | Green plantain masa with pork, chickpeas | Puerto Rican Christmas tamale made from grated green plantain instead of corn |
Chuchitos | Guatemala | Corn husk | Recado sauce with chicken or pork | Smaller Guatemalan tamales with tomato-based recado, sold on street corners |
Nacatamal | Nicaragua / Honduras | Plantain leaf | Pork, rice, potato, olives, raisins | The Nicaraguan Sunday tamale, oversized and loaded with rice and pork |
Tamal Colorado | Sinaloa / Northwest Mexico | Corn husk | Pork in red guajillo chili sauce | Red-chili-stained masa with tender pork, the North Mexican standard |
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Frequently asked questions
How is Types of Tamales organized?
The table starts in the source data's default order. You can sort and filter the loaded rows by the displayed fields.
How much data is available on this page?
This dataset contains 13 entries, and every row is available in the table and in the downloadable files.
Can I download the complete dataset?
Yes. CSV, JSON, and Excel downloads contain all 13 rows. Before republishing the data, review the source and any usage terms listed on this page; dtbse does not replace the original source's licensing terms.
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