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El tamal , uno de los platos insignia de la gastronomía colombiana, es protagonista, sobre todo, en diciembre, cuando miles de familias lo incluyen en sus mesas festivas. Sin embargo, a pesar de su popularidad, su correcta manera de comerlo suele generar dudas.
A través de sus redes sociales y para resolver este dilema, Carmiña Villegas , empresaria y experta en etiqueta, compartió en TikTok el paso a paso ideal para disfrutar un tamal sin contratiempos. Sus recomendaciones no solo buscan mantener la elegancia en la mesa, sino también facilitar el proceso de desenvuelto de este icónico plato.
Según Villegas, el primer paso es cortar la cuerdita con unas tijeras antes de llevar el tamal a la mesa. Esto evita que los comensales se enfrenten a nudos difíciles de desatar. Después, es fundamental retirar cuidadosamente el exceso de hojas de plátano con la ayuda de los cubiertos, dejando expuesto el contenido del tamal.
“Apasionados de la mesa, previamente en la cocina le cortan la cuerdita con la cual está atado, le quitan el exceso de hojas y, con la ayuda de los cubiertos, separan suavemente las hojas para mantener el calor”, explicó Villegas en su video.
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Una vez finalizada la comida, la empresaria considera importante envolver nuevamente la hoja sobrante, dejarla a un lado y colocar los cubiertos en posición de “plato terminado” para que el anfitrión sepa que puede recogerlo.
El video de Carmiña desató una ola de comentarios en redes sociales. Mientras algunos usuarios agradecieron los consejos, otros bromearon sobre el tiempo que toma seguir cada paso.
"Mientras yo me como un tamal así, mis hermanos se han comido unos 5 y no me dejan", comentó un usuario entre risas. Otro escribió: "Esta dama me ve comer y se le quita el hambre de una“. Y otro escribió: "Me fascina comer bien! Eso dice mucho de la educación de la persona!!!"
El tamal tiene raíces prehispánicas y su preparación varía según la región. En Colombia, el tamal tolimense es quizá el más emblemático. Su secreto está en la masa, el guiso y el uso adecuado de las hojas de plátano, que aseguran el sabor y la textura ideales.
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