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Tamales are a Traditional Mexican dish consisting of steam-cooked corn dough, and may also contain a filling made of meats, cheeses, chillis, or any other prefered tastes. Tamales are generally wrapped in corn husks, or plantains, before cooking.

Masa, the corn meal dough made from hominy, is the essence of Tamales, and with a sweet or savory filling, then wrapped, Tamales are cooked, usually by steaming, until firm, and can be as varied as sandwiches are.

Tamales, wrapped in plantains, are popular in Belize, El Salvador, Guatemala, Costa Rica, Honduras, Nicaragua, Columbia, and Panama. Common Tamales in these Countries include Tamal de Callina, Tamal Pisque, Tamal de Elate, Tamalito de Chipilin, and Tamal Blanco, (made with white corn).

Tamales are considered one of the main National Dishes of Panama, and they tend to be larger, filled with chicken, raisins, onions, tomato sauces, and sweet peas.

Peruvian Tamales are spicy, larger, and commonly wrapped in banana leaves. Chicken, boiled eggs, olives, peanuts, and chilli peppers usually fill them.

Tamales take several hours to prepare in Mexico and are a favorite dish there. Pork and chicken are the most common fillers in these Tamales, as is red or green salsa or mole, raisins, and dried fruits. Tamales are traditionally done in large batches.

Tamales in Columbia are known as Tolimense, (a breakfast Tamale) served with hot chocolate, Boyacense, and Santanderbano.

Tamales in Belize are also known as Ballos. In the Peruvian Republic tamales are called Pastillitos. Guanimes are Tamales found in some areas of Puerto Rico and are made of yellow corn, coconut milk, sugar, wrapped in banana leaves, and broiled.

However, no other Country has more varities of Tamales than Mexico, with almost 5000 different types of Tamales found throughout the Country.