Caldas, Boyacá preserves unique beef snout tamal tradition

The municipality of Caldas in the Boyacá department of Colombia maintains a unique culinary tradition known as ‘tamal con jeta de res’. This regional variation of the traditional Colombian tamal is distinguished by the inclusion of beef snout (jeta de res) as a primary ingredient.

The preparation is a multi-day process that begins with boiling the beef head in a pressure cooker to achieve a soft, cartilaginous texture. The meat is then combined with a base of rice, corn, stew, carrots, and peas. The mixture is wrapped in ‘chisgua’ leaves and steamed. This dish is a staple of local peasant gastronomy and is typically served on Sundays in local restaurants for both residents and visitors.