Santa’s Special Delivery Reveals Where Tamales Come From

Today we kick off TAMALES WEEK at COCINA, and to start things with true holiday spirit, we recruited the one person powerful enough to make tamales trend harder than reggaeton remixes in December:  The North Pole’s top executive. The original influencer in red. The man whose entire personality revolves around cookies… until now.

Yes, that Santa Claus.

The story begins the moment we called him and said, “Hey, Santa, we need your help with a special tamales mission .” He replied with a surprising:  “Hold up… what are tamales and why is everyone suddenly obsessed with them?”  (We can't deny we may have contributed to the obsession—countless people check our tamales recipes every year.)

So we gave Santa the crash course of a lifetime—starting with where are tamales from, why they matter, and why every December, tamales take over kitchens the way Mariah Carey takes over the radio.

First Question on Santa’s Mind: Where Are Tamales From?

We started with the big one: where are tamales from.

Tamales have existed for thousands of years and have a rich history, tracing back to ancient Mesoamerican civilizations in what is now Mexico.

They were originally designed as portable food for warriors and travelers—basically the OG meal-prep. Santa listened very seriously, like he was being briefed on the lore of a new Christmas spinoff.

We continued explaining where are tamales from beyond Mexico, and their varieties across Latin America:

Different versions of tamales exist across Latin America—Venezuela, Peru, Colombia, Guatemala, El Salvador, and more—each with its own masa, fillings, and wrapping style. If you ask any tamal-loving family where are tamales from, they’ll likely answer with “here,” pointing proudly to their own traditions.

Santa quickly realized he wasn’t just delivering food—he was delivering centuries of culture wrapped in corn husk and love.

Mission Stop #1: The Original Tamale Company

Once Santa understood where are tamales from, we shared the plan.

Destination: The Original Tamale Company in Pacoima, Los Ángeles—a legendary tamalería in a city that practically runs on sunshine, traffic, and tamales.

They produce up to 20,000 tamales a week.
Santa nearly dropped his hat. “Twenty thousand? In one week? In one workshop?”

Correct, Santa. Extremely correct.

His first task was to meet owner Napoleón Ortega, who explained how every tamal is crafted with care and why being part of so many families’ holiday traditions is the true joy of the job.

Then came Santa’s pickup: 100 freshly made tamales.

He blinked and asked, “Why so many?”

We gently explained: “Santa… nobody eats just one.”
During the holidays, families make tamales by the dozens because everyone wants their share—and then someone inevitably hides a few in the back of the fridge “for later.”

Where the 100 Tamales Were Going

Santa wanted to know where this precious cargo was headed, and honestly, fair question.

At COCINA, we believe joy should be shared all year, but this season gives us an extra excuse. And few things bring instant comfort like biting into a warm tamal.

So Santa’s mission was this: Deliver 100 tamales to a local food bank, where they could be enjoyed by community members in need. A little warmth. A little masa. A whole lot of heart.

Santa gladly accepted. And yes—he delivered like a pro.

Tamales Week Is Just Getting Started

Want to see Santa learn where are tamales from, visit the iconic tamalería, and make his very merry delivery? Watch the video above.

And don’t forget: TAMALES WEEK continues through Friday, and we’re answering “where are tamales from” in every delicious, hilarious, culturally rich way we can.

Because tamales aren’t just food—they’re history, community, tradition, comfort… and this week, they’re EVERYTHING.

Be there, or be hungry.