Gastronomy Initially provided with a diversity of animal protein, it was the Spaniards, upon their arrival to the continent at the time of the Conquest, who introduced ingredients such as pork.
This product of indigenous gastronomy spread throughout the continent with different preparations and ways of serving. Today they are known by the names of tamales, humitas, pasteles, guanime, hayacas and nacatamales, among others, depending on the country or region where they are prepared.
In Colombia they are mostly called tamales, although in the north of the country they are known as pasteles and up to 500 variations of this dish have been referenced, which has been nominated as a cultural symbol of the country and that every year, in June, celebrates its day in Ibagué, Tolima (city of origin of the product in the country).
At least 12 regions of Colombia have their own preparations, including tamales from Bogota, Tolima, Nariño, Santander, Cauca, the coast (pasteles) and paisas (Antioquia and Caldas region), among others.
Tamales are filled with cornmeal or rice dough (depending on the area where they are produced) and include pork and chicken protein, potatoes, carrots, eggs, and peas, wrapped in banana leaves.
Many restaurants in Bogota produce tasty tamales from each region, taking advantage of the large number of immigrants living in the city.
In the capital there is a popular adage that says: “el que en Bogotá no ha ido con su novia a Monserrate, no sabe lo que es canela, ni tamal con chocolate,” fragment of the song “Los Cucaracheros,” composed by Jorge Añez in the 1950s and interpreted by the duet Garzón and Collazos. It is a saying of typical experiences that everyone should live in Bogota such as visiting Monserrate or eating tamale with chocolate.
The Claret neighborhood of Bogota is a recognized point of sale of the exquisite tamales. One of its main exponents is the restaurant El Gordo, located on Carrera 32 and Calle 44 sur.
Its owner is from Tolima, who at an early age decided to come to the capital to try his luck and leave behind the peasant life. Once in the capital, Don Desiderio began to work in the tamale factory of another man from Tolima, where he learned many preparation techniques that would later give him the opportunity to open his own restaurant.
After the death of his boss, Desidero became unemployed and, thanks to his knowledge, his constant struggle, and his desire to get ahead, he settled in the Claret neighborhood (Rafael Uribe Uribe locality) and started his own business, proving the taste and quality of his tamales from Tolima.
Families, businessmen, couples, and all kinds of people are the customers who consume 7 different types of tamales whose price ranges from $4,500 to $10,500 Colombian pesos.
Tamales are not only delicious dishes, but they also produce a feeling of national identity. Many family members arriving from abroad, the first dish they long for at breakfast are tamales and, on a Sunday off, it is enjoyed if there is a good tamale with chocolate to start the day.
If you want to taste a delicious tamale, you must come to Bogota. Here, in every locality, neighborhood, and bakery you will find stories around this delicacy full of past, tradition and authentic flavor. In Bogota, good cuisine connects us with the taste for a tradition that beats throughout the city.
