Hi Clotilde. I am a regular colombian reader of your blog. Of course colombian tamales are different from mexican tamales; in Colombia we have differente produce. That does not mean that it's the wrong recipe, just a different one from a differente part from Latin America and the way it looks, I am sure it's a colombian tamal.

Oh I am so thrilled that you have found this. I MUST go check it out myself!

Oh my heavens! that looks and sounds sooooo amazing. I can not find good mexican food or any south american food for that matter, in tokyo. I miss it so much.

Near where I am from in philadelphia there is a farming area in West Chester. So many spanish speaking farm workers come there through the year that there are just amazing Mexican, and other south and central american restaurants. I really do miss good mexican food.

sigh
lauren in tokyo

I will suggest you try the cactus (napolitos) in fish tacos. Yum! I put together salmon, avocado slices, fresh salsa, napolitos and sour cream. What a find.

Hi!
A Puerto Rican reader in New York here. It's very interesting to learn that Colombian tamales are wrapped in banana leaves (as are Puerto Rican tamales). I'm fascinated by the fact that most Latin American cultures have some kind of tamal in their cuisines. While in many countries corn is used for the masa, in Puerto Rico we use unripe bananas or root vegetables like yuca and yautia (which I believe we adopted from Cuban immigrants). Our traditional stuffing is tender pork meat cooked with spices, tomato sauce, olives and potatoes. Some people even put raisins in their pork stuffing. My grandmother didn't eat pork, so she'd make chicken or eggplant stuffing for her tamales. These were my favorites.

Now that you've discovered (rediscovered) the delights of the tamale, another delicious thing you might try is a pupusa. It's best described as a stuffed masa tortilla that has been grilled. I've had it stuffed with just cheese or beans or pork or loroco (sort of tastes like a mixture artichoke and broccoli) or all of the above. Great stuff! Try one if you come across them.

Hey Clotilde,

What a great discovery! Speaking of different Colombian food, have you come across other ethnic stores in your neighborhood?

don't get confused-- mexican tamales can be wrapped in either corn husks or banana leaves-- depends on what region they come from!

Yum yum ! Hey Clotilde, this is fantastic ! I rediscovered my latin heritage in the summer of 2003 when I got very passionate about latin dance, especially salsa, and I had some empanadas that some colombian folks where selling on the quais de seine (hadn't touched one for quite a number of years). So you can imagine that I am thrilled that there is a Colombian shop here in Paris and I will be visiting it REAL soon. Thanks and thumbs up !

It is definately the original recipe, and God if I would kill for one of those tamales right now (yes, im also another colombian reader living in the states). Believe me, they are the best tamales you can ever have, and the condiment...god!!!

I was born in Colombia and lived there until the age of eight. I am now 22 years old and miss Colombia so much, especially the food. I am so happy to have found this recipe considering that in Illinois I cant seem to find traditional Colombian Tamales-or restaurant. I remember that when we made tamales (in Colombia) they were always wrapped in banana leafs.

Hi Clotilde,

for mexican food in Paris, have you tried A la mexicaine, rue Quincampoix, 4th arrondissement?
Their jars of margarita...their café de olla...

check this site if you love colombian food, is the best!!!