Tamales are most known from Mexico where they vary by region. Most people know them as steamed corn-husk-wrapped masa or corn dough filled with flavored meats, chilis, vegetables and/or cheese. Tamales by Mayan and Aztec communities have been made with various fillings, wrappings, and cooking methods since 250 CE!
During Spanish colonization of the Philippines, tamales were brought to the country and became “Filipinized”. Filipinos began making them with readily available ingredients like banana leaves, rice, chicken, pork, and more.
As part of my Filipino Food Art project, I created artwork highlighting 4 of different tamales found in different provinces or regions.
Bulacan Tamales
Bulacan Tamalis (often spelled with an “i” instead of “e”) are almost bite-sized sweet and savory tamales made in Bulacan. They are filled with rice dough, a savory slice of salted egg, and topped with latik or toasted coconut crumbs.
The rice dough is particularly unique, because Bulaceño chefs cook down the rice dough until it reaches a fine consistency… smooth to the tongue! Once cooked they are wrapped in fresh, bright, banana leaves, and shaped into small pyramids.
Tamal de Zamboanga
Tamal de Zamboanga is a rice-dough-based tamal wrapped in banana leaves! It is filled with boiled egg and peppery pancit bihon or sotanghon.
Pampanga Tamales or Bobotu
Locally known as Bobotu, Kapampangan tamales are filled with the following in Kapampangan: giniling a abias (rice flour), gata (coconut milk), sabo na ning atsuete (annato powder), simulmul ning ligang manuc (shredded chicken), penguiling ham (sliced ham), and ligang ebun (boiled egg).
Once opened they look like little mosaics of red, white, and yellow… pieces of art wrapped in banana leaves. The script used here is actually the Kapampangan script Kulitan or Súlat Kapampángan.
Batangas Tamales
Batangas Tamales are hearty and filling meals-on-the-go, the perfect baon or merienda on a busy day. In fact tamales in Mexico were a protein-rich portable meal used by Mexican revolutionaries and Aztec warriors for hunting trips or to fuel armies. They are almost twice as large as Bulacan tamales, and shaped into small banana leaf wrapped boxes.
Ka Bella’s Tamales of Lipa, based in Batangas, makes tamales filled with chicken, pork, and peanuts. Their recipe dates back to the 1800’s and was passed down through their grandmothers or lolas since.
Sketches and planning
I started by doing research on some of the tamales found in the country. I ordered Batangas Tamales from Ka Bella's in Lipa, and was able to try Bulacan Tamales at a food market in Quezon City.
After trying some of the tamales, and looking at photos online, I began making sketches. I made the final artwork on Procreate Mobile in my iPad mini.
