Among the many dishes, ingredients, and flavors that make up Mexico’s unmatched cuisine—recognized by UNESCO as Intangible Cultural Heritage of Humanity—one tradition stands out for its pre-Hispanic origins and its enduring popularity. Over time, it has evolved across the country’s regions, delighting locals and visitors alike with its distinctive preparation and its convenience as a morning or late-afternoon staple. We’re talking about tamales.

This iconic dish, made from masa and typically wrapped in corn husks or banana leaves, traces its roots back to ancient Mexico. Its name comes from the Nahuatl word tamalli, and according to early friars who evangelized the region, tamales were prepared to be placed on altars and offerings dedicated to the gods, while also being consumed by local communities during specific calendar celebrations.

At the time, tamales were made primarily from corn combined with squash or chili. However, following the Spanish conquest and the introduction of new ingredients and culinary traditions from abroad, the dish began to evolve—changing in shape, components, and even presentation.

With this in mind, here are four must-try tamale styles to enjoy on your next visit to Mexico City, the state of Oaxaca, Michoacán, and the Huasteca region, which includes parts of Veracruz, Hidalgo, and San Luis Potosí:

Mexico City–Style Tamales

These tamales are made from masa and wrapped in corn husks. While they can now be found throughout the country, their most authentic and flavorful versions are found in Mexico City. Favorites include rojos, which are actually made with mole; verdes, filled with chicken or pork in green salsa; and sweet tamales. Originally pink and studded with raisins, sweet tamales are now available in a wide range of flavors, including pineapple, chocolate, blackberry, and even Nutella-filled versions.

Oaxacan Tamales

Although they can be found in many parts of Mexico, the finest versions come from the state that gives them their name. Oaxacan tamales are made with corn masa and meat—typically chicken or pork—and are always wrapped in banana leaves. Be sure to try them at a local restaurant or street stall during your next visit to the vibrant city of Oaxaca.

Uchepos from Michoacán

Native to western Mexico, these tamales are made primarily with fresh corn kernels and salt. Simple yet deeply satisfying, they are a true gem of Michoacán’s culinary tradition.

Zacahuil

Among the more than 500 tamale recipes documented throughout Mexico, this is the most distinctive. Zacahuil is an enormous tamale made from corn masa mixed with chili and meat, wrapped in multiple banana leaves, and cooked in a special oven—often underground. Typical of the Huasteca region, it is traditionally shared among 10 or more members of a family.