The food and beverage industry is one of the most dynamic in Mexico. And the figures confirm it: restaurants (outside a pandemic) generate more than 1.4% of the national GDP and 13% of the tourism GDP.
For its part, the production of tamales in the country dates back to pre-Hispanic times. Thus, cultures such as the Mayan included the consumption of this food in rituals to purify its seeds at the beginning of the agricultural cycle. Back then, corn and banana leaves were used, and they were steamed. While the arrival of sugar in our diet (after colonization) enriched the variety of tamales, which some estimate between 500 and five thousand.
