Costa Rican Tamales; The Heart of Tico's Christmas Tradition (And How to Make Them)

Adriana H. Font
Dec 3
3 min read

Updated: Dec 3

Tamales: The Dish That Defines a Costa Rican Christmas

Spend a Christmas season in Costa Rica and you’ll notice something immediately: the holiday table follows a rhythm of its own. Instead of a large roasted bird or heavy casseroles, the centerpiece is quiet, wrapped, tied by hand, and filled with history. The tamal is the heart of Costa Rican Christmas, a dish that carries family stories, ancestral techniques, and the comforting aroma of home. It’s more than tradition. It’s a ceremony of belonging, repeated every year with the same devotion.

Ancient Roots: A Pre-Columbian Legacy

Long before Christmas ever reached this land, before Costa Rica was a country, tamales were already part of daily and ceremonial life across ancient Mesoamerica.

Maize as identity: Corn wasn’t just food; it represented life itself. Many pre-Columbian cultures believed humanity was born from corn—literally shaped from masa.
A dish born from “tamalli”: The word tamal comes from the Nahuatl tamalli, meaning “wrapped.” Portable, nourishing, and sacred, tamales accompanied rituals, journeys, and harvests.
Seasonal wisdom: In Costa Rica, the final corn harvest arrives between November and December. This abundance made the season ideal for preparing large batches, a celebration of food, family, and gratitude.

The timing survives today: the scent of masa cooking is the unofficial beginning of Christmas.

The Tamaleada: A Ritual of Togetherness

No one prepares tamales alone. Even families who rarely cook side-by-side gather for this day. The tamaleada is less a recipe and more a choreography of hands, voices, and memories.

It begins early in the morning.

One person stirs the masa—slow, patient movements—until it becomes smooth, silky, and warmly fragrant. Another prepares the filling: tender pork or chicken simmered with vegetables, spices, and a touch of achiote. Nearby, banana leaves are softened and cut into perfect squares.

Then the true magic begins: the assembly line.

Everyone has a role:

Someone spreads the masa.
Another places the filling.
Someone folds the leaves with the precision taught by mothers, grandmothers, and great-grandmothers.
The tying—surprisingly delicate—is usually the task of the most experienced hands.

By midday, the house transforms. Counters are lined with glistening banana leaves, and dozens (sometimes hundreds) of tamales wait their turn in the boiling pot. The air fills with a warm, unmistakable scent that instantly feels like December.

This is the essence of the tamaleada:

knowledge passed down through doing, not writing. A family tradition preserved leaf by leaf.

Want to Start Your Own Tamaleada This Year?

🔔 Join Our Costa Rican Tamal Workshop

Learn the authentic process behind the masa, the fillings, and the wrapping technique—directly from tradition. REGISTER HERE

A Symbol of Generosity and Community

Tamales are not made for one household—they’re made for everyone around you.

A gift of affection: Tamales are lovingly packaged in pairs (known as piñas) and delivered to friends, neighbors, coworkers, and elders.
A gesture of goodwill: Receiving homemade tamales is a genuine expression of appreciation, hospitality, and holiday warmth. It’s an edible reminder of community.

To give tamales is to offer time, effort, and tradition.