Categories: Opinion

Tamal Tabien: what can you find in the new paradise of Creole breakfasts

Tamal Tabien: what can you find in the new paradise of Creole breakfasts

“I remember that as a child we all shared a humita, huachana sausage, some tamales at the table… Our things, Peruvian, but I see that now they are not doing it. I want young people to resume that tradition, for people to meet again at the table on a Sunday to share something Peruvian like tamales. First ours and then the rest”, says the entrepreneur.


In 2020 he opened his first location in Miraflores, he currently has another in Surco, following the family tradition. His mother prepared Creole tamales -based on the recipe that her mother-in-law from Huanchaco (Trujillo) taught him- and sold them on Sundays. As a child, Charo watched her cook and helped by going to buy her supplies with her, peeling the corn… When she grew up, she began to prepare tamales to share on special occasions: a birthday here, a wedding there.

Years passed and her children proposed to develop a formal business. He replied: “I prepare the tamales, you take care of the technological part [pedidos, difusión en redes, etc]”. So he started in his apartment -with the Creoles that he learned from his mother- and on weekends, he shared them with his children. At one point, her kitchen was too small. There were so many orders that she only kept the tamales in the refrigerator. It was time to look for their own premises and offer more variety to their customers.


Charo Inguanse was not left alone with the family recipe, but also set out to investigate the tamale tradition in the different regions of the country: Piura, Arequipa, Chincha. She considers that Cusco corn, the same that her mother used, is the best for this preparation. “I was surprised that one of the best corn is from Cusco because it grows at a height and temperature that makes it unique,” she explains.

He only works with this grain to prepare his tamales and always looks for the best ingredients. The Creole comes out stuffed with chicken or pork loin; the arequipeño is stuffed with pork and its touch of nájar anise; in addition to the typical chinchano wrapped with banana leaves. With shelled Cusco corn, prepare tamalito verde (chicken, cheese and kid stuffing) and humitas (salty and sweet). An experiment was the cassava humitas with delicacy; Likewise, it has recovered the chapanas, which are traditional sweets made with cassava dough, sweetened with chancaca and wrapped with banana leaves.

This year, hopefully for June, he wants to incorporate dishes from the jungle like the traditional juane. She reminds us that the word tamale comes from the Nahuatl “tamalli” which means wrapped. “Each region has its tamale and its way of preparing it. You go to Tacna, Cusco, Huancayo and there are different types. I am not going to finish exploring Peruvian gastronomy! I rescue what my mom taught me [de Trujillo] and what is a little more common. I have wanted to prepare it in a more traditional and premium way; that is our difference ”, he maintains.


Address: Av.Petit Thouars 4701, Miraflores.

Schedule: From Monday to Saturday, from 7:30 am to 9:30 pm (They have a break from 3:30 to 5:30 pm) Sundays until 1 pm

Phone: 981 028 391.

Address: Jr. Los Jazmines 137, urb. Hermoso Valley, Surco.

Schedule: From Monday to Saturday, from 7:30 a.m. to 3:30 p.m. Sundays, until 1 p.m.

Phone: 933 090 511.

Source: Elcomercio