Blackberry Sweet Tamales (Tamales de Zarzamora)

History & Origin

Sweet tamales are a Mesoamerican tradition as ancient as savoury ones. In the mountainous regions of central and western Mexico - Michoacán, State of Mexico, Jalisco, Hidalgo - where wild blackberries grow abundantly, indigenous communities developed sweet tamal versions using these seasonal fruits. Mexican wild blackberries (Rubus liebmannii and related species) have a more intense and tart flavour than commercially cultivated varieties. Their season runs from August to October, coinciding with mountain rains. Highland communities learned to use these fruits in tamales, atoles, water drinks and desserts long before refrigeration existed. Blackberry tamales are made by dyeing the masa with concentrated blackberry juice - giving that attractive purple-pink colour - and adding sugar, cinnamon and a little butter or lard. The filling is simply blackberries with sugar and spices. At village fairs in Michoacán and during Día de Muertos, sweet fruit tamales - including blackberry, strawberry and plum - are sold alongside savoury ones. They are especially popular with children and for breakfast alongside hot chocolate or milk.