Despite what you may have heard, a tamal is not a tamal. Just about every Latin American country has its own distinct rendition of this corny creation, including plump smooth ones from Guatemala, small sweet tamales de elote from El Salvador, whopping Oaxacan varieties and various versions from Cuba, Peru and Venezuela. But after trying tons of tamales across the city, our Dumpling Zone prize has to go to the ones that come from Belize, on the the Caribbean coast of Central America. Blanketed in creamily moist, finely ground corn meal masa, you’ll find whole pieces of stewed chicken or pork (bone and all) bathed in a rich sauce sharpened with habanero peppers and achiote. Although they are usually wrapped in banana leaves when served in Belize, local versions of this boiled treat are often covered in aluminum foil with a token square of banana leaf inside. Unlike the comparatively shrimpy Mexican tamales, these hefty Belizean beauties are big enough to make a meal. You’ll find Belizean tamales at Tickies Restaurant ($2-$2.25, pictured above) and the more upscale Flowers Pot ($3-$3.50), where you can wash them down with Belizean bevies that include zingy ginger beer and the stamina-building seaweed shake (for men only, if you know what we mean).
———-
Belizean Tamales: Tickies Restaurant
7605 N. Paulina St.
773-973-3919
Flowers Pot
7328 N. Clark St.
773-761-4388
More Top Picks Best Commuter E Bikes For Women
The way Belizeans say thanks: Thanks.