5 Yucatecan Tamales You Must Try

Traditional Delights

If there is something that stands out in Yucatán's gastronomy, apart from cochinita pibil and panuchos, it is its tamales. We’ve all heard about these small delicacies and their unique preparation methods.

During the 18th edition of the Festival of Life and Death Traditions in Xcaret, Quintana Roo was the guest state, and of course, the delicious tamales from the Yucatán Peninsula were present. 

If you haven’t tried them yet, you’re missing out on something delicious! 

In this blog, we’ll share the 5 best Yucatecan tamales that you simply can’t miss. We’re sure you’ll fall in love with more than one.

5. Brazo de Reina

This tamale, wrapped in a banana leaf, offers a delicious taste of chaya, a traditional regional leaf. Its main ingredients include corn dough, eggs, chaya, tomato sauce, and ground pumpkin seeds. 

Its texture is soft, and its flavors are herbal. This is an ideal tamale for vegetarians or anyone who enjoys fresh textures.

 This dish is especially popular during festivities and family celebrations, although it can also be found in local markets and traditional restaurants throughout the year.

Its preparation requires some skill, particularly folding the banana leaf and achieving the perfect dough consistency.

4. Tamal Colado

The tamal colado is named for the type of dough used in its preparation; the corn is simply cooked with water, strained, and left to rest to achieve a very fine texture.  Its traditional filling combines chicken, pork, red recado, tomato, achiote, and lard, wrapped in banana leaf. With a creamy texture, this tamale is a classic for festivals, Day of the Dead, and other special celebrations in the region. 

Don’t forget to serve it with tomato sauce to enhance its flavors. It’s a delight!

3. Tamal Torteado

Despite having similar ingredients to the tamal colado, the tamal torteado features different textures and flavors. These are also known as “vaporcitos de espelón."  Espelón is a type of bean soaked in water and salt before being mixed into the dough, giving the tamale its name. This tamale is steamed, and its filling can include chicken, cochinita pibil, or ground meat. It has a slightly rough exterior but a soft interior.

Be sure to accompany it with hot tomato sauce. Yum, does it already sound tempting? 

It’s ideal to enjoy with coffee for breakfast.

2. Mucbipollo

Now, one of the kings of Yucatecan tamales: the Mucbipollo. During Hanal Pixán, the mucbipollo takes center stage. This giant tamale, cooked underground, delights with its smoky flavor and filling made of corn, lard, chicken, red recado, tomato, onion, and epazote. Its filling can also include turkey, pork, or beef, combined in a thick preparation called kol, made from the meat’s cooking broth and achiote. A true feast for the palate! 

The preparation of this tamale is a tradition passed down through generations. It originates from Mayan culture, and the word “mukbil” means “something that must be buried.” 

Its flavor features a perfect balance of spices, deep and smoky notes.

1.Pollo Pib

You’ve likely heard about pollo pib during your visit to Yucatán or Quintana Roo. This tamale is the same as mucbipollo, prepared using the same underground methods and mainly consumed during Hanal Pixán.

However, the difference lies in the region where it is prepared and the type of white dough used; some prepare it with white dough and others with achiote for added color. 

The difference between mucbipollo and pollo pib is minimal, as both names essentially refer to the same dish but vary depending on the context and region:

Mucbipollo: This term is more commonly used in the Yucatán Peninsula and means "buried chicken" in Mayan. It is directly associated with the large tamale cooked in an underground oven (Pib). 

Pollo Pib: This name refers to the same dish but highlights the cooking technique in the pib (underground oven).

Why can pollo pib and mucbipollo be confused?

The confusion may arise from regional variations: In some parts of Yucatán, mucbipollo is the preferred term, while in others, pollo pib is more commonly used.  Now that you know these characteristic tamales from the Yucatán Peninsula, the next step is to go out and try them.  Each family and each Mayan community prepares them in their own style, following family recipes!  The recipes for these dishes have been passed down from generation to generation and are part of our Mexican traditions. I invite you to support local community businesses to taste these delicious delicacies. 

Which one will you try first? 🫔 

See you in the next blog!