Condoches (Sweet Fresh Corn Tamales)

History & Origin

Condoches are one of the most beloved sweets and antojitos of Aguascalientes, with a history dating back to the rural kitchens of the nineteenth century. Their name possibly derives from Nahuatl or a local indigenous language, though their exact origin is debated. They are sweet tamales made from freshly shelled tender corn, ground on a metate or in a mill to a soft, slightly wet masa that is mixed with grated piloncillo, cinnamon and a little lard for consistency. The masa is wrapped in the fresh leaves of the same corn cob, which lend a herbaceous, vegetal aroma to the tamal during steaming. Condoches are distinguished from common corn tamales by their lighter texture and more pronounced natural sweetness. At the markets of Aguascalientes, condoches are sold alongside gorditas and enchiladas hidrocálidas as part of the traditional breakfast. During the San Marcos Fair, condoches are an inevitable stop on the gastronomic circuit, accompanied by a good guava or milk atole. Aguascalientes grandmothers teach their grandchildren that the secret of the perfect condoche lies in the freshness of the corn: it must be used on the very day of harvest.