Tamales are steamed corn cakes wrapped in banana leaves or corn husks, and they’re eaten over the holidays in Mexico, Guatemala and Honduras. Unlike pasteles, they’re made with corn that’s been treated with slaked lime. The fillings can be sweet or savory; in Mexico especially, sweet tamales abound around this time of year. Colombia and Venezuela also eat a type of tamal called an hallaca—it’s made from corn flour or cornmeal.
• Venezuela Tuya