In Guatemala, they eat red tamales (with achiote paste) and black ones (sweet, with chocolate and raisins), while in Nicaragua, they are known as nacatamales, and the protein can vary—pork or chicken—in several countries. On the Christmas dinner table in Panama, a turkey or roasted suckling pig, rice with guandú, potato salad, and rum punch are also essential dishes, common in other Central American countries as well. Stuffed turkey and fruit punch (Guatemala), hot chocolate (El Salvador), torrejas (Honduras), rum with raisins (Honduras), and Christmas cake (Costa Rica) are other must-haves during the holiday season, as is panettone in some South American countries. Guatemala, El Salvador, Honduras, Nicaragua, Costa Rica, and Panama share a common love for tamales. For Clemencia Morales from Colón, the perfect tamal, in her view, can have pork or chicken (a good cut), the masa consistency (with achiote) should be neither too watery nor too hard, and a good refrito, including olives, peas, and raisins. For wrapping, Morales explained she prefers banana leaves inside and bijao leaves outside. Tamales are the most popular and nearly ubiquitous Christmas food in almost all Central American countries. Each country adds its own twist, making the star dish of the Christmas and New Year's Eve dinner, according to Grok, the AI assistant developed by xAI, Elon Musk's company. Additionally, a good balance of salt and spice is a must for those who enjoy it. They can be prepared any time of the year, though for some, it's a family tradition, and they are indispensable on the table during December festivities. Raisins, as an ingredient, often spark debate, as some love them while others do not.
Data The tamal is the Central American equivalent of the turkey in the United States.
