Tamal

We speak tamalṭit.

I fully recognize the excellence of the tamal of the gringos. It is a superb standby for picknickers, prospectors, camping-outers, school children, and factory lunches.

Someone from Campeche may brag about a tamal made there with a salsa of guajillo chiles, axiote (a regional spice), jitomate...

Ask for Salvadoran crema to accompany whichever you choose; it's thick and somewhat akin to sour cream, and you'll get that much more pleasure from your tamal.

For example, tamales have been around Knoxville for so long that they’re considered a local food, even though the tamal is an ancient Mayan idea.