Tamales, Traditions, and the “Baby Jesus”: Why February 2nd is Delicious in Mexico
If you are in Mexico today, February 2nd, you might notice an unusual amount of steam rising from large metal pots (ollas) on street corners, or perhaps a sudden influx of food in your office or classroom.
Today is Día de la Candelaria (Candlemas), and in Mexico, it’s one of the most anticipated culinary dates of the year. But it’s not just about the food; it’s the grand finale of a season of celebrations that began back in December.
The Debt of the “Muñequito”
To understand why everyone is clamoring for tamales today, we have to look back to January 6th: Día de Reyes (Three Kings Day).
On that day, families and friends gather to share a Rosca de Reyes, a sweet round bread hidden with small plastic figurines representing the Baby Jesus. According to Mexican tradition:
- If you slice the bread and find a muñequito (the little figurine) in your piece, you are named the “godparent” of the Baby Jesus.
- As a godparent, your “sacred” duty is to host a party and provide tamales and atole for everyone who shared the Rosca with you.
So, if you’ve been dodging your friends who found the figurine last month, today is the day of reckoning! It’s a beautiful way to maintain community ties and ensure the holiday spirit lasts just a little bit longer.
The Religious Roots: What are we celebrating?
Beyond the delicious corn dough, Día de la Candelaria has deep religious significance in the Catholic faith. It marks exactly 40 days after Christmas.
- The Presentation: According to Jewish law at the time, this was the day the Virgin Mary went to the Temple in Jerusalem to be purified and to formally present the Baby Jesus.
- The Blessing of Candles: The name “Candelaria” comes from “candles” (candelas). This stems from the words of Simeon, who referred to the infant Jesus as “a light for revelation to the Gentiles.”
- The “Niño Dios”: In many Mexican households, this is the day people take their images of the Niño Dios (Child God) to church. The figures are often dressed in elaborate new outfits—ranging from traditional white robes to jerseys or doctor’s coats—to be blessed.
Why Tamales?
You might wonder why a Catholic feast day is celebrated with a pre-Hispanic dish like the tamal. This is a classic example of syncretism—the blending of Spanish Catholic traditions with indigenous Mexican culture.
The Aztecs and other Mesoamerican groups had their own rituals in early February to honor the gods of rain and agriculture (Tlaloc and Chalchiuhtlicue) to ensure a good harvest. These rituals often involved corn-based offerings. When the Spanish arrived, these two celebrations merged, resulting in the unique Mexican tradition we enjoy today.
Pro Tip: If you’re buying tamales today, try the Tamal de Dulce (pink and sweet) or the classic Verde (chicken with green salsa). Pair it with a hot cup of champurrado for the full experience!
Are you ready to practice your Spanish while ordering your “guajolota” (tamal sandwich)? At Ideal Spanish Mexico, we love diving deep into the cultural nuances that make learning Spanish so much more than just grammar.
To order tamales like a true “local” in Mexico, you need to know more than just the word for “please.” Here is a quick guide to the vocabulary and the essential phrases you’ll hear (and use) at a tamal stand.
Essential Tamal Vocabulary
| Spanish | English | Context |
| Olla | Steamer pot | The large metal pot where tamales are kept hot. |
| Hoja de Maíz | Corn husk | The traditional wrapper for most tamales. |
| Hoja de Plátano | Banana leaf | Used typically for Oaxaqueño style tamales. |
| Masa | Dough | The corn-based “body” of the tamal. |
| Guajolota | Tamal sandwich | A tamal placed inside a bolillo (bread roll). Very popular in CDMX! |
| Champurrado | Chocolate atole | A thick, corn-based chocolate drink. The perfect pairing. |
Key Phrases for Ordering
1. Checking Availability
Since it’s Día de la Candelaria, popular flavors sell out fast. Start with:
“¿Todavía tiene de verde?” (Do you still have green salsa ones?)
“¿Qué sabores le quedan?” (What flavors do you have left?)
2. Specifying the Flavor
“Me da uno de mole y dos de rajas, por favor.” (Give me one mole and two with chili strips, please.)
“¿Tiene de dulce?” (Do you have sweet ones?) — Note: These are usually pink with raisins!
3. Levelling Up: The “Guajolota”
If you want to eat like a busy Chilango on the go:
“¿Me hace una guajolota de verde?” (Can you make me a green tamal sandwich?)
“Bien calientito, por favor.” (Nice and hot, please.)
4. Adding the Drink
Don’t forget the atole or champurrado:
“Un litro de champurrado para llevar.” (A liter of champurrado to go.)
“Un vaso mediano de atole de vainilla.” (A medium glass of vanilla atole.)
A Cultural Note on “El Muñequito”
If you are the one paying today because you found the figurine, you can jokingly tell the vendor:
“Me salió el muñequito, ¡así que hoy me toca disparar los tamales!”
(I got the little doll, so today it’s my turn to treat everyone to tamales!)
“Disparar” is a common Mexican slang term meaning “to pay for” or “to treat” someone to something.
