This is the case of paches, small bundles of corn dough filled with meat and wrapped in corn husks or banana leaves.
A bit of history
Initially prepared for festivals, they are, in fact, the earliest and oldest example of cooked paste, with traces dating back to 1250 B.C.
Originating from Central America, the birth of these delicacies—today recognized as one of the symbols of worldwide street food—dates back to around 8000 B.C., when they were already enjoyed by the Aztecs, Mayans, and Incas.
Food for warriors who took them into battle, they survived European invasions and remain widespread today in Mexico, Guatemala, Belize—where they are called 'bollo'—the Dominican Republic, and especially in Peru.
Their main feature (their practical format makes them ideal for eating on the go) has remained intact, and tamales are considered in every aspect a street food, as they are also sold on street stalls throughout the city.
Current differences
There is a distinction between tamale and pache, mainly in their preparation process. The term 'pache' originated from the word paachi’k in the K’iche’ language and means 'to crush.'
The cooking process for this dish is almost the same everywhere, though the ingredients used vary from country to country.
The dough is prepared by mixing corn flour with hot water or beef/chicken broth until a smooth mixture is achieved, to which spices such as cumin, onion powder, or cinnamon can be added.
On a previously softened and dried corn or banana leaf, two spoonfuls of dough and one of filling are spread; everything is wrapped like a package and steamed.
