441 – ENG

Among the culinary techniques that have been practiced in Mexico since pre-Columbian times, one of the most important is steam cooking, a procedure that preserves nutritional values of food and that was used, mainly, in the preparation of tamales.

The tecontamalli was invented for this purpose; the clay pot’s bottom is covered with water over which a grid of canes, dried leaves and other herbs are placed. On this vegetable bed tamales were placed over low heat. This pre-Hispanic instrument was also used to vaporize meat, maize and chayote squash.

Researcher Heriberto García Rivas states that French chef Marie- Antonin Carême, creator of the first industrial steamer for the kitchen in the 19th century, accepted that his invention would not have been possible without the inspiration of the pre-Hispanic version.