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POPSMexican regional varieties of tamales
Also Chiapas (countless varieties using different herbs, beans, chicharrón (crispy, fried pork rind) and even flower buds), Tabasco (one of Mexico's biggest cattle producers and grows sugar cane, cacao, coffee, corn, rice, peppers, bananas, coconuts, pineapple, watermelon and a variety of exotic fruit. All these, in addition to Maya herbs and spices more often associated with the Yucatán, flavor Tabasco's tamales, which are usually filled with pork, pejelagarto (large freshwater gar), chicken or even iguana), Veracruz (most famous for its fantastically large zacahuil tamale, which can be made up to 12 feet long for festive occasions and contain whole chickens, fish, turkeys, roasts or game, along with chiles, garlic and tomatoes, all wrapped in banana leaves and slow-roasted in a mud-brick and earth pit), and Yucatán (pork and chicken fillings marinated in achiote (with orange and lemon juices) are wrapped with tomato, peppers, onion and toasted garlic in banana leaves, and cooked in a
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