Yucatecan vaporcitos: the small patted tamales of the peninsula

What is it?

Vaporcitos are the everyday tamales par excellence of Yucatán: small, flat, rectangular pieces of maize masa tinted with achiote and filled with chicken or pork. Their name precisely alludes to the cooking by steam in a pot with a rack, and distinguishes them from the muc bil pollo or tamales colados by their compact size and firm, slightly drier masa. They are sold by the dozen in markets, on tricycle carts and in tortillerías of Mérida, Valladolid or Ticul, where they are breakfast for workers, students and office staff. Accompanied by tomato and habanero, vaporcitos represent the street soul of contemporary Yucatecan cooking.

Origin and history

Vaporcitos descend directly from the pre-Hispanic Maya tamale wrapped in banana leaf, one of the oldest preparations in Mesoamerica. POSTA México explains that their current version consolidated during the twentieth century in the popular trade of Mérida and the henequen-growing towns, when cooks sought a small piece, easy to carry and quick to sell. La Chispa de Yucatán documents how vaporcitos became an obligatory piece of the Yucatecan breakfast alongside chocolomo, huevos motuleños and cochinita. Unlike the muc bil pollo, which is ritual, the vaporcito is daily food and is cooked every day by families that sell it from their homes. Cocineo adds that the name vaporcito began to be used in the twentieth century to distinguish them from the baked and underground tamales of Maya ceremonial cooking.

Characteristic ingredients

The masa of vaporcitos is prepared with nixtamalised maize, lard, salt and a touch of achiote recado rojo dissolved in water. It is worked until a firm consistency is achieved, slightly drier than the masa for tortillas. The traditional filling is chicken or pork stewed with tomato, white onion, sweet pepper, garlic, Yucatecan oregano and a little achiote-coloured oil. To assemble them, a previously toasted banana leaf is taken, a thin layer of masa is spread forming a rectangle, the filling is placed in the centre and the leaf is folded over itself to seal the flat parcel. They are arranged in the steamer and cooked for about 45 minutes. The texture is dense but soft, with a distinctive orange colour from the achiote and a smoky aroma from the banana leaf.

Cultural significance

The vaporcito is the democratic tamale of Yucatán: cheap, quick and available on every corner. It has been part of the urban landscape of Mérida since the first half of the twentieth century and has remained one of the most representative breakfasts of the state. La Chispa de Yucatán describes them as a tradition that survives because anyone can learn to make them and because they allow rural families to generate income selling by the dozen. POSTA México notes that gastronomic fairs such as the Feria del Tamal de Maní and the Expo Gastronómica de Mérida claim them as Yucatecan heritage. For many people in Mérida, the vaporcito with its two habaneros and a black coffee is the breakfast they grew up with. Its intensive production sustains family economies and markets such as Lucas de Gálvez in Mérida or Santa Ana, where vaporcitos are sold wrapped in warm kraft paper.

Frequently asked questions

What is the difference between a vaporcito and a tamal colado?

The vaporcito has firm, thick, slightly dry masa, while the tamal colado has liquid, creamy masa with a flan-like texture. Both are Yucatecan, both contain achiote and are wrapped in banana leaf, but the technique is opposite: the vaporcito is moulded and steamed; the colado is diluted, strained and cooked stirring before being wrapped.

What do vaporcitos taste like?

They taste of nixtamalised maize, achiote and meat lightly stewed with tomato. Achiote provides an earthy background and a sweet touch, while the lard adds richness. The banana leaf perfumes with a slightly smoky and herbal aroma. The combination is more subtle and less spicy than a central Mexican tamale, with a distinctive Mediterranean-Maya profile.

Where do vaporcitos originate?

They originate from the Yucatán Peninsula, especially the state of Yucatán, where they are daily street food in Mérida, Valladolid, Tizimín and Ticul. They are also found in Campeche and parts of Quintana Roo, although there they may go by other names. They descend from the pre-Hispanic Maya tamale wrapped in banana leaf and consolidated as vaporcitos during the twentieth century.

How are vaporcitos served?

They are served hot, two to four per person, on the open banana leaf. They are accompanied by whole habanero or ixnipek salsa (red onion, tomato, coriander, sour orange and chopped habanero), a drizzle of achiote oil and warm tortillas. At breakfast they are taken with black coffee or Yucatecan chocolate. At parties they often appear as an appetiser before the cochinita or escabeche oriental.