San Miguel Taste. Wrapped In Tradition: A February Love Letter To Tamales

By Amy G. Rothlin

February is, without question, tamal month; they are the rockstars of the season. Thanks to the beloved Rosca de Reyes ritual, we all know the rule: if you find the baby Jesús in your slice, you’re on tamal duty come February 2^nd, Día de la Candelaria. But let’s be honest, tamales don’t belong to just one date on the calendar. They are a year-round comfort, deeply woven into Mexican daily life, shared rituals, and everyday routines.

But first, a bit of context: Tamales are one of Mexico’s most ancient foods, with origins tracing back thousands of years to Mesoamerican civilizations.

At their core, they are beautifully simple: masa made from nixtamalized corn (corn cooked and soaked with natural minerals to soften it, enhance its flavor, and make it more nutritious)  filled with savory or sweet ingredients, wrapped in corn husks or banana leaves, and patiently steamed. Yet across the country, this humble formula transforms endlessly. From Oaxaca’s silky banana-leaf tamales to heartier corn-husk versions found elsewhere in the center of Mexico, each region brings its own flavors, textures, and traditions. That versatility is part of their magic.

Tamales can make a hearty, satisfying breakfast, especially when paired with atole, a warm, comforting drink made from corn and lightly sweetened, or champurrado, its richer chocolate-infused cousin. They are equally welcome at lunchtime when entertaining friends and just as comforting for dinner on a cool San Miguel evening. My personal preference is for banana-leaf tamales, which are thinner, moister, and deeply aromatic, I tend to go for Mole, rajas with cheese, red chile with chicken, or tomatillo green salsa with chicken, they all feel like small celebrations once unwrapped. And of course, sweet tamales deserve their own spotlight.

This February, our local Facebook community became my guide on a personal tamale adventure. While I couldn’t try them all (a not so easy mission), here are some of the most-loved recommendations from our community:

• Sandra Rangel. Known for generously filled tamales and delivery. 415 200 5439

• The longtime stand at Oratorio Church Plaza on Insurgentes 12, best enjoyed in the morning.

• Elena on Calzada de la Luz corner with Parián Plaza, usually there before noon.

• Serafín at the corner of Órganos and San Antonio Abad, Monday through Friday mornings.

• Lalo. Celebrated for savory tamales and delivery. 415 119 0709

• Yazmín’s beloved banana-leaf rajas tamales, with delivery available 415 100 1791

• Martita, my top choice, with my mouth watering as I write this, inspiring cravings long after the last bite. 415 117 3812

However you enjoy them, tamales remind us that some of life’s best things come wrapped, steamed, and shared. Enjoy yours, this month and beyond. Get a dozen or more! Freeze for later or serve them all at once at your next party.