Cuban vs. Mexican Tamales: What’s the Difference?
Tamales are enjoyed across Latin America — but they’re not all the same.
In the U.S., most people are familiar with Mexican-style tamales: an unseasoned masa dough wrapped in a corn husk and filled in the middle with seasoned meat or cheese. But in Cuba and other parts of Latin America, the tamal tradition takes a different form.
Cuban Tamales: Soft, Seasoned, and Fully Integrated
Cuban-style tamales are made by mixing finely ground and seasoned corn masa with cooked pork — not as separate layers. Every bite is rich with flavor because the meat and masa are fully integrated.
They’re also wrapped in corn husks, just like Mexican tamales, but the texture is softer, the seasoning is built into the dough, and the finished tamal has more of a spoonable, cornbread-like consistency.
Catalina makes only Cuban-style tamales (for the moment!) — and we’ve been doing it for decades. They’re a staple in South Florida homes and restaurants, with a flavor profile that’s mellow, comforting, and deeply rooted in tradition.
Why It Matters
If you’ve only tried Mexican-style tamales, the Cuban version will feel completely new — but familiar. It’s less about layers and more about cohesion. Less heat, more depth. Less firm, more tender.
And most importantly: equally deserving of a spot in your freezer.
Mexican Tamales: Wrapped and Layered
In contrast, Mexican tamales are typically:
– Made with a layer of masa surrounding a filling of seasoned meat, cheese, or chiles.
– The seasoning and flavor come from the filling, not the masa.
– They are also wrapped in corn husks.
– Steamed in individual portions
Both styles are delicious — but they’re not the same and interchangeable. Cuban tamales are smoother, more integrated, and have a texture that is creamier than a Mexican tamal.
🧾 Quick Comparison
| Feature | Filling Style | Wrapper | Texture | Cooking Method | Common in |
| Cuban Tamale | Pork mixed into seasoned masa | Wrapped in corn husk | Soft, moist, fully blended | Steamed or boiled in husk | Cuba, Miami |
| Mexican Tamale | Separate central filling inside masa | Wrapped in corn husk | Firmer, distinct layers | Steamed in husks | Mexico, Southwest U.S. |
Why We Focus on Cuban-Style Tamales
At Catalina, we’ve built our reputation on making authentic Cuban-style tamales that reflect our founding family’s Cuban roots.
They’re not as widely known as Mexican tamales — but for those who grew up with them, there’s no substitute.
Our tamales are:
– Available in classic pork or meatless seasoned masa
– Fully frozen and ready to steam or boil
– Wrapped in corn husks and packaged for easy and authentic cooking, or pre-cooked in boilable and microwaveable pouches.
❓ Frequently Asked Questions
Are Cuban tamales wrapped in husks?
Yes — Cuban tamales are traditionally wrapped in corn husks before cooking.
Can I freeze Cuban tamales?
Yes. Catalina tamales are sold frozen and designed to be cooked straight from the freezer.
Do Cuban tamales contain lard?
Some traditional recipes do. Catalina’s tamales are made using authentic ingredients and can be customized for foodservice needs.
Are Cuban tamales spicy?
No, Cuban cuisine is rarely spicy. The seasonings and flavor are more savory than spicy — a mellow blend of pork, masa, and seasoning.
🍽️ Serving Suggestions
– Serve warm with a side of mojo sauce or ketchup.
– Pair with any meal as a side dish, or enjoy solo as a snack
If you’ve only tried Mexican tamales, Cuban tamales will surprise you — in the best way.
