Making tamales is traditionally a group activity in Guatemala — a whole family or group of neighbours gathers together to assemble them, because making large quantities on your own would take a very long time. These communal cooking sessions are a time for telling stories, singing, and catching up, and the work becomes part of the celebration itself.
The banana leaf wrapper does more than just hold the tamal together. During steaming, it adds a mild, slightly grassy flavour to the dough, and the leaf's waxy surface keeps the moisture inside so the tamal stays soft and fluffy. When you unwrap a hot tamal, the first wave of steam smells fragrant and delicious.
There are sweet tamales as well as savoury ones. Sweet tamales can be filled with raisins, prunes, or sweetened dough tinted pink with food colouring. They are usually served as a treat at Christmas and other special occasions.
In Guatemala, tamales are particularly associated with Christmas Eve and other major celebrations. Families often spend a whole day in December making hundreds of tamales together, enough to share with extended family, neighbours, and friends. The tradition is so strong that the smell of tamales steaming immediately signals that a big celebration is coming.