On February 2, Mexico celebrates Día de la Candelaria, a religious holiday brought long ago by the Spanish colonizers. According to Mexican tradition, tamales are eaten on this day. To celebrate this special day, here are the 5 most popular spicy tamales from Mexico, along with some background on this tradition.
Día de la Candelaria, like many traditions in Mexico, has Spanish roots dating back to colonial times. Remarkably, these traditions have become so “Mexicanized” that they are now inseparable from Mexico’s national identity. On this day in Mexico, the Christ Child, who was born on December 25 and is now one month old, is dressed in new clothes. While this is a Catholic custom, eating tamales is a purely Mexican tradition linked to January 6 and Epiphany. Today is Día de la Candelaria, and on this occasion, here are 5 of the most popular tamales from Mexico, all with a deliciously spicy flavor.
The 5 spiciest and most popular tamales in Mexico
In case you did not know: In Mexico, tamales are made from corn dough – more precisely from nixtamal, the product of cooking corn with lime – which is filled and wrapped in corn husks or banana leaves before being steamed. There are countless fillings, including sweet versions, but here the focus is on savory types, some prepared with fresh and others with dried chilis, which can of course also be combined to create that delicious spicy taste.
Tamales in red salsa (Tamales en Salsa Roja)
These tamales represent the best-known tradition in Mexico. They are made from nixtamalized corn dough and wrapped in dried corn husks. Their main feature is the red salsa that permeates both the dough and the filling, traditionally pork or chicken. The level of heat varies depending on the chili blend used:
Guajillo chili: Traditional base that gives the intense red color and moderate heat
Árbol chili: Significantly boosts the heat
Morita chili: Adds smoky and spicy notes
Cascabel chili: Brings intense heat and a roasted flavor
Tamales in green salsa (Tamales en Salsa Verde)
This version uses the same corn dough and corn husks as a wrapper, but stands out for its vibrant green salsa. They are often filled with pork or chicken, though cheese versions also exist. The heat comes from:
Fresh serrano chili: Traditional base for green salsa
Manzano chili: Increases the heat and adds citrus notes
Jalapeño chili: Provides controlled but lingering heat
Tamales with chili strips (Tamales de Rajas)
These tamales are simpler, but no less tasty. Wrapped in corn husks, they are characterized by chili strips and cheese as the main filling. The heat comes directly from:
Fresh serrano chili: Cut into strips, brings direct heat
Poblano chili: Offers a smokier flavor and mild heat
Cuaresmeño chili: Similar to jalapeño, but hotter
Oaxacan tamales (Tamales Oaxaqueños)
These tamales represent a unique culinary tradition. They are wrapped in banana leaves, which give them a special flavor. Their dough is moister and softer than in other regions. Typical chilis are:
Chilhuacle Negro chili: The most characteristic one, with deep heat and smoky notes
Costeño Rojo chili: Delivers intense, direct heat
Costeño Amarillo chili: Offers moderate but persistent heat
Mole tamales (Tamales de Mole)
These tamales bring together two of Mexico’s most emblematic preparations. The heat comes from the chili blend in the mole:
Combination of guajillo, ancho, and chipotle chilis: For red mole
Chilhuacle Negro and roasted chilis: For black mole
Árbol chili: For extra-hot versions
Each of these traditional tamales tells its own story of Mexican cuisine and shows how versatile chilis can be in cooking. In the second part of this tamales journey, even more exciting regional specialties await – so stay tuned!
