The Sound of a Penny: Rediscovering Heritage Through Tamales

By: Kelly Dalisa, CPCE (San Diego NACE)

Hispanic Heritage Month is a time to celebrate the rich cultures, histories, and contributions of Hispanic and Latino communities. For me, it’s also a time of quiet reflection—a bittersweet reminder of the cultural connections I lost as a child. When my grandmother passed away at age seven, the vibrant traditions that once tied me to my heritage began to fade. Yet one memory remains vivid: the comforting aroma of tamales steaming on the stove, filling our home with warmth, love, and belonging. Tamales are more than just food—they’re a symbol of family, connection, and tradition. I remember watching my grandmother carefully prepare each one, layering masa and filling onto corn husks with practiced precision. She’d fold them lovingly, stacking them in a large steaming pot. But what truly fascinated me was her unique way of ensuring the tamales were perfectly cooked. She would place a smaller pot lid at the bottom of the steamer to prop up the tamales, and she’d drop a single penny into the water. The penny would "sing "making a distinct pinging sound—when the tamales were ready. It was her personal touch, a quirky trick that I’ve never seen replicated.

After she passed away, tamales became a rare sight in our household. Without her guiding hands, the traditions tied to our culture felt distant. As an adult, I’ve come to realize the importance of reclaiming those lost connections. Food is one of the most accessible gateways to culture, and tamales hold the power to bring my family’s heritage back to life.

Here’s a simple tamale recipe inspired by my grandmother’s cooking:

La Receta de Mi Abuela, Esther

Makes about 30 tamales

Ingredients:

• 2 cups masa harina
• 1 ½ cups chicken broth (or water)
• 1 tsp baking powder
• ½ cup lard or vegetable shortening
• 2 cups shredded chicken (or pork, or filling of choice)
• 1 cup salsa verde or red chili sauce
• Dried corn husks, soaked in warm water for 1 hour

Instructions:

1. In a large bowl, mix masa harina, baking powder, and chicken broth until combined. Add lard and knead until the dough is soft and pliable.
2. Combine shredded chicken with salsa to create the filling.
3. Lay a soaked corn husk flat and spread a thin layer of masa in the center. Add a spoonful of filling, then fold the husk to enclose the tamale. Repeat with remaining ingredients.
4. Stack the tamales upright in a large steaming pot. If you’re adventurous, try my grandmother’s method: place a small pot lid at the bottom and drop a penny into the water. Steam for 1 ½ to 2 hours, listening for the "ping" of the penny as a sign they’re ready.

Hispanic Heritage Month is an opportunity to embrace and celebrate cultural identity—whether it’s through music, language, or food. For me, tamales are a bridge to my past, a way to honor my grandmother’s legacy and rediscover the traditions that connect me to my roots. This month, I invite you to explore your heritage, one delicious bite at a time.

About the Author

Kelly Dalisa, CPCE

National Account Executive at CORT Events

NACE National At-Large Director