Tamales Barbones (Bearded Shrimp Tamales)

History & Origin

Tamales barbones are a culinary gem from Escuinapa, Sinaloa, on the Mexican Pacific coast. Their name comes from these tamales' most striking feature: the shrimp are placed whole with heads and antennae, and these protrude from the corn husk once wrapped, giving the appearance of a beard. This presentation is not merely aesthetic; the shrimp heads and antennae impart an intense marine flavour during steaming. In Escuinapa, a fishing town par excellence, tamales barbones are the most representative dish and are prepared especially during Lent and shrimp festivals. The dough is made with lard and shrimp stock, giving it an unrivalled flavour. The tradition of tamales barbones has been kept alive by fishing families on the Sinaloan coast, who prepare them with fresh shrimp straight from the sea.