Most people associate tamales with Mexico or the rest of Latin America, but the Philippines has its own versions that have quietly evolved over centuries.
In this episode, our creators recreate six regional tamales from across the Philippines, each inspired by recipes shared by local cooks. We explore Pampanga’s Bobotu, Bulacan’s tamales, Quezon’s coconut-based tamales, Zamboanga’s tamal, Samar’s tamalos, and the corn-based Binaki and Pintos from Cebu and Northern Mindanao.
