Connect with us



I Tried To Make Ancient Tamales • Tasty

Ocassional Maybe

I Tried To Make Ancient Tamales • Tasty

Tamales are a staple of Latin American cuisine, but what do you know about their history? Hannah unwraps the origins of the tamal as she talks with food historian Claudia Alarcón.

Follow Hannah Hart here:
Shop the NEW Tasty Merch:
Subscribe to Tasty:

About Tasty:
The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food.

Connect with Tasty:
Shop the NEW Tasty Merch:
Subscribe to Tasty Newsletters:
Like us on Facebook:
Follow us on Instagram:
Follow us on Twitter:
Check out our website:
Shop the Tasty Kitchenware line:




  1. Jordan Eric Collum

    November 8, 2019 at 4:01 pm

    Wow I’ve never just happened to be on YouTube when a video is uploaded.

    • Cooking with Shereen

      November 8, 2019 at 4:04 pm

      Jordan Eric Collum haha. Me either🤣

  2. Sofia Payot

    November 8, 2019 at 4:03 pm

    Hannah, you got my “Hart” 💓💓💓

  3. Just A Dio Who's A Hero For Fun

    November 8, 2019 at 4:06 pm

    Corn Husks: *Exist*
    South America: “I’m gonna do what’s called a pro-gamer move”

    • Stone Mug

      November 8, 2019 at 11:40 pm

      That discovery resolved one of the fundamental problems with the mayan start. They were pretty strong untill the big nerf that came later.

  4. Ng Yi-Sheng

    November 8, 2019 at 4:16 pm

    So often people making traditional foods try them and go yuk. It makes me happy that Hannah genuinely seems to like so much of the food she makes

    • Elijah Mikhail

      November 8, 2019 at 7:31 pm

      Maybe those people who test recipes and go yuck just aren’t good cooks? Or their palate is limited to steak and potatoes.

    • Julian Hewlett

      November 9, 2019 at 3:29 am

      Or they just weren’t raised on it so its foreign to their taste buds and just dont like it.

    • recoil53

      November 9, 2019 at 6:32 am

      Well the tamales should be that much different. The masa, spices, and cooking method are largely the same.

  5. HeyItsMervin

    November 8, 2019 at 4:17 pm


  6. Rockstar Eater

    November 8, 2019 at 4:23 pm

    I think i would have much rather seen the Iguana tamale! 🙂

    Imagine skinning that thing and cutting up its meat on this episode.

    • Carlos Ramirez

      November 8, 2019 at 4:38 pm

      I know this is going to be a cliche but it actually tastes a lot like chicken just a little gamey

    • Rockstar Eater

      November 8, 2019 at 4:59 pm

      @Carlos Ramirez Yum. I am going to look for a restaurant in LA that serves this! And vlog it

    • Shiahian

      November 8, 2019 at 6:13 pm


  7. Jonathan Encasa

    November 8, 2019 at 4:34 pm

    The way she pronounces tamales makes me giggle inside lol

  8. EbonyAnd Ivory

    November 8, 2019 at 4:43 pm

    It looks like a kakanin in the Philippines.

    • Rick Grimes

      November 8, 2019 at 5:52 pm

      There could be some cultural influence there! After all, when the Philippines were a Spanish Colony, they were only allowed to trade with Mexico.

  9. Do YoU kONw Da Way?

    November 8, 2019 at 4:45 pm

    She reminds me of a pubg character

    • TriniRCmodels

      November 8, 2019 at 6:42 pm

      To me she looks like Althea from FTWD

  10. Blondie

    November 8, 2019 at 4:50 pm

    That’s more or less how we still do tamales in Guatemala 😋

    • Andrés Fincher

      November 8, 2019 at 6:06 pm

      Same here Mexican American!

    • kprpearl

      November 8, 2019 at 6:29 pm

      You still grind the corn by hand?

    • Breadbin Urie

      November 8, 2019 at 8:15 pm

      @kprpearl yeah yall weak as hell

  11. Abdulla Irfan

    November 8, 2019 at 5:21 pm

    my grandma had that grinding tool

    long before any grinder or electric mixers came..

    for hours

    • Michelle Saavedra

      November 9, 2019 at 4:19 am

      I see Many old women in México using eléctric mixers outside in their lean to kitchens. Lol. They deserve a break. Just buying fresh maseca is good enough for me. I’ve never ground corn. It’s alot of work..

  12. Desiree Sainz

    November 8, 2019 at 5:45 pm

    Im starting to love her. She’s perfect for this.

  13. Axel González

    November 8, 2019 at 5:47 pm

    Am so happy everytime that Guatemala gets mention.

  14. Carlos A. Camargo Pinzón

    November 8, 2019 at 6:08 pm

    Loving the “it looks like [name] in [country]”. Maíz is a huge part of a lot of native cultures identity.
    In Yucatán, Mx we do (almost) exactly that recipie ony on Día de Muertos

    • Krankar Volund

      November 9, 2019 at 1:01 am

      Well, it’s cereal, the base of every sedentary alimentation ^^
      In Asia rice is the base of the food, in Europe it is wheat, and I think in Africa they have millet and sorghum ^^

  15. Andrea Pinto

    November 8, 2019 at 6:09 pm

    This is quickly becoming my favorite show on Tasty!

  16. MajoraZ

    November 8, 2019 at 6:34 pm

    Fitting that this was uploaded on the 500th anniversary of the meeting of Cortes and Montezuma II… though Banana leaves were certainly not used in traditional Mesoamerican Tamales, seeing as how it’s a Southeast Asian plant, and we do, in fact, have descriptions and some recipes for various Tamales, Tortillas, Moles, etc used in Aztec, Maya, Mixtec, Zapotec, etc cuisine; especially for the Aztec, where the Friar Sahagun records a great detail of examples in his A History of the Things of New Spain (which in general talks about aztec society, customs, history, worldview, etc in detail). For example, he describes a white, “pellet shaped” tamale with beans rolled into the dough to create a sell-shell spiral shape, sort of like the spiral you see on cinnamon rolls; and a choclate drink sweetened with Honey, dried, crushed up flowers, and green vanilla pods. I believe there’s a book called “America’s First Cuisuines” by Sophie Coe which touches on both these Aztec examples and other foods from Mesoamerican and presumbly other Native American cuisines.

    • victor cordero

      November 9, 2019 at 2:14 pm

      MajoraZ MoCtezuma.

  17. bruno 61

    November 8, 2019 at 6:43 pm

    She has such a soothing voice! I could listen to her for hours..

  18. Judith Roque

    November 8, 2019 at 7:02 pm

    Non stop laughing when I watch her. And I learn cool stuff, too.

  19. Teresita Guevara-Figueroa

    November 9, 2019 at 12:34 am

    I am amazed that Hannah used the ‘METATE’ aka “the grinding machine”, wow!!! I am from Celaya, Guanajuato, Mexico and in my region we have a kind of tamales called “tamales de ceniza” (Ash tamales). I should say that every mexican state or region has its own kind of tamales. The turkey seems yummy, although, her ‘masa’ is a little weird for me, maybe it needs more water or, due that the tamal is from mayan heritage, could be different… In a second thought, the tamales seems the kind that are made in Oaxaca state, but the ‘masa’ is dissimilar. As mexican, I applaud her attempt, but she needs a ‘vaporera’ (a really big pot called in English ‘tamales steamer’), and if she can’t make a hole in the ground, the ‘vaporera’ could be put on the stove, not in the oven, that way the cooking is a little bit different, but the results (flavor, odor, taste) are worth it.

  20. Jaidee Sasaki

    November 9, 2019 at 4:40 am

    “People had to do this” my grandma still does it and many more women for the whole big families. I miss my grandma I haven’t seen her in ages 😭

    Edit: thank for saying tamal instead of tamale. 😊

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

To Top