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Preparation info
  • 12

    servings
    • Difficulty

      Medium

Appears in
Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Tamales are different as you travel around the country. Variations include tamales vallunos, from Valle del Cauca, like these ones with corn masa and chicken; rice tamales like the tamales tolimenses from the Tolima department and the Pacific Coast varieties; tamales bogotanos are found in Bogotá, the country’s capital, and contain pork, chicken and longaniza*; antioqueños, from the Valle de Aburrá, are made with tocino* and tomatoes; and