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Tamal colombiano NYC
Tamal Colombiano
$17.00
Cooking directions:
Step 1: Defrost the tamal the night before and put it in the fridge
Step 2: Boil water in a medium pot
Step 3: When water is boiling, place the tamal with out covering the top or the thread (other wise it will get water into the tamal and we don’t want that)
Step 4: Wait 25 to 30 min, take it out and cut the string with scissors or a knife
Step 5: Enjoy the tamal for breakfast or any time of the day with a hot chocolate and bread :).
The Tolima Tamale: A Wrapped Legacy of Colombian Flavors and Tradition
Born in the fertile valleys of Colombia's Tolima department, the tamal tolimense stands as one of the nation's most iconic culinary treasures. This masterpiece of Colombian cuisine distinguishes itself through an elaborate preparation process that transforms simple ingredients into a symphony of flavors wrapped in aromatic plantain leaves. What makes the Tolima tamale exceptional begins with its meticulous assembly - a culinary ritual passed down through generations. Unlike other regional varieties, the tolimense version features a perfect balance of textures and tastes: tender corn masa enveloping succulent cuts of free-range chicken and heritage pork, harmonized with garden-fresh peas, carrots, and golden potatoes. The inclusion of hard-boiled eggs and rice cooked in annatto oil adds distinctive visual appeal and richness. The preparation follows ancestral techniques that demand patience and precision. Local cooks still use wood-fired cauldrons to slowly steam the tamales, allowing the plantain leaves to impart their earthy essence over 4-5 hours of cooking. This slow transformation creates the tamale's signature moist texture and depth of flavor that fast-food versions can't replicate. In Tolima households, making tamales remains a communal celebration - often involving entire families in the preparation during holiday seasons. The process becomes a living classroom where elders teach younger generations the exact pressure needed when folding the leaves, the ideal masa consistency, and the secret spice blends that make each family's recipe unique. Today, this culinary heirloom has crossed borders, becoming a gourmet ambassador of Colombian culture. Modern chefs honor the tradition while adapting cooking methods to contemporary kitchens, proving that authentic flavors can thrive beyond their place of origin. The tamal tolimense's journey from rural Colombian hearths to international tables demonstrates how food craftsmanship can preserve cultural identity while evolving to new contexts. Authentic Colombian Tamale NYC: A Taste of Tolima’s Culinary Heritage In the heart of Colombia’s Tolima region, a culinary treasure is born – the legendary Tamal colombiano NYC now brings to your table. Wrapped in fragrant plantain leaves and steeped in generations of tradition, this isn’t just food – it’s an edible cultural legacy perfected by Tolima’s abuelas. Discover why food critics call our Tamal colombiano NYC the gold standard of Latin comfort food.The Artisan Process: From Tolima Farms to NYC Tables
Creating the authentic Tamal colombiano NYC follows sacred culinary rituals unchanged for centuries: 1. The Corn Foundation- Heirloom corn soaked for 24 hours
- Stone-ground into masa by local molenderas
- Enriched with free-range chicken broth
- Free-range chicken thighs (marinated in cumin/achiote)
- Heritage pork belly (slow-cooked for tenderness)
- Tolima-grown peas and carrots
- Andean potatoes
- Golden rice cooked in annatto oil
- Plantain leaves sanitized over woodfire
- Hand-folded using the "sobrebarriga" technique
- Tied with natural fiber strings
Why This Tamal Colombiano NYC Stands Out
Unlike mass-produced tamales, our version offers: ✓ 72-hour preparation (versus industrial 4-hour shortcuts) ✓ Pre-Columbian cooking methods (wood-fired cauldrons) ✓ Farm-to-leaf sourcing (ingredients air-freighted weekly) Food critic Carlos Gaviria notes: "This is the Tamal colombiano NYC that Colombia’s president serves to state visitors – now accessible in Brooklyn."The Tolima Breakfast Tradition
Enjoy as locals do:- Unwrap steaming leaves at sunrise
- Pair with:
- Single-origin hot chocolate
- Fresh arepas de choclo
- Hogao salsa (12-family recipe)
