Hot tamales for the holidays
By Deborah Whitehouse ©, Dec 15, 2006

A few weeks ago, I was invited to the San Miguel home of Lucha Ramírez Gómez to join her family in making 200 tamales for Day of the Dead. Traditionally, on the Day of the Dead tamales are placed on altars and graves as food for both the dead and living to share.

I have photographed Lucha and her family as part of an ongoing photo essay and felt honored to be included with the women as part of this family ritual. I’d like to share this essay with the foreign community, because tamales play an important role not only on Day of the Dead but in virtually all Mexican feasts.

When I arrived at the house I was greeted not only by Lucha, her daughters and granddaughters, but also by her sisters Patty and Irma, and her mother Agustina, nieces, nephews, and, of course, the dog. They had assembled around a big table in the courtyard to fill baskets and baskets with tamales.

Tamales are made from a masa of freshly ground corn and pork lard, or sometimes vegetable oil, and filled with varying mixtures of chiles, cheese and chicken or pork. Some may have sweet fillings of piloncillo with cheese, fruit or nuts. Once formed, the patties are wrapped in corn husks and then steamed. When they are ready to eat, the corn husks are unwrapped and a real treat awaits.

I was touched by the intimacy of this group of four generations of women. What a gift for me to be part of this family, as I moved from the States three years ago, where my family eats packaged food and barely talks to one another on holidays. I realized not only what an integral part of the Mexican culture tamales are, but also what a life staple these women are as the sustenance and backbone of their families.

Thank you, Lucha!.