Popular throughout Central and South America, the tamal is a traditional dish made from ground corn filled with a variety of ingredients, wrapped in leaves, and steamed until cooked. Believed to have originated in Mesoamerica as far back as 8000 BC, the name tamal originates from the Aztec Nahuatl word meaning “to wrap.” These days there are hundreds of variations; While Mexican tamales are usually wrapped in corn husks or banana leaves, in Ecuador they tend to be wrapped in achira leaves from a plant native to the Andes known as Canna edulis. These leaves are used to impart aroma and flavor. Although it originated in and around modern-day Mexico and Central America, corn is now a staple food in the Andes. Introduced to the region thousands of years ago, corn became an integral part of Andean agriculture and cuisine through a complex process of selective breeding by indigenous peoples over centuries. These early farmers cultivated corn at increasingly higher elevations, and today it is even grown at 11,500 feet, highlighting not only its resilience but also the ingenuity of indigenous agricultural practice. The Incas, in particular, were highly advanced in farming techniques, optimizing crop production and ensuring the adaptability of corn to various environmental conditions. Read moreSection: NewsGeneralAncient PlacesAmericasEditorialsHistoryAncient TraditionsPreviewRead Later