Back in 2021, I published a post explaining the origins of Candlemas (Día de la Candelaria in Spanish), why is celebrated on February 2, and why, in Mexico, food containing corn, and particularly tamales, are traditionally shared on this day.  Roaming through more recent posts, I found a couple more recipes for tamales, so below, I am sharing the original post, with an updated list. 

CANDLEMAS – DÍA DE LA CANDELARIA

Updated from February 2, 2021

According to ancient Jewish tradition, a new mother had to be purified forty days after giving birth, and present her baby at the temple, so, shortly after December 25 was fixed as Christmas Day by the Roman Catholic Church, sometime in the late 4th Century, the second day of February was marked as the Feast of the Presentation of Our Lord Jesus and of the Purification of the Blessed Virgin Mary.  This date was easily accepted by new Christians in Rome, due to the correspondence to their already well-established dies Februatus purification dates; small animals and birds, such as turtle doves, were a mandatory offering, but this practice was eventually abandoned, and candles were incorporated instead, as a symbol of purity and new life.  For this reason, the feast became also known as Candlemas, or Día de la Candelaria, in Spanish.

In a similar way in Mexico, after the Spanish conquest in the 16^th Century, Día de la Candelaria came to replace the Pre-Hispanic ceremonies connected to the earth (for fertility) and meteorological events (for abundance).  The midwinter days marked by the winter solstice and the spring equinox (in the Northern Hemisphere, between late December and the third week in March) were dedicated to the new year in the Aztec calendar, and the beginning of the agricultural season in Mesoamerica.  Offerings of corn were presented to the gods, for healthy and abundant crops; some aspects of these practices were incorporated to the Christian Candlemas, such as the blessing of seeds for the coming planting season, and the offering and sharing of corn-based food and beverages, such as tamales and atole. 

As I have mentioned, nowadays, Día de la Candelaria celebrations still involve religious services.  In Mexico, catholic attendants bring their candles and baby Jesus figures, for their blessing; corn-based foodstuffs are shared later, at a meal usually hosted by the person(s) who found figurines representing baby Jesus, hidden in the special bread that was served on Epiphany Day (January 6).  

For this Día de la Candelaria, I have gathered all the recipes for tamales that I have posted to date, as well as my recipe for atole (corn-based beverage) in three different flavours.  I am also sharing my recipe for Mexican style hot chocolate, since for many years now, it has been the norm to serve hot chocolate along with, or instead of, atole; this will not affect the tradition of corn offerings, as long as tamales are the main item on the table, as in the photo at the top of this post.  Click on highlighted text or images, below, for full stories and recipes.

Tamales

Atole

Mexican Style Hot Chocolate

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Enjoy! ¡Buen Provecho!

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I did not get a chance to make my own tamales this year, despite the fact that I found one baby Jesus figurine in our Epiphany bread back in January, but my dear husband got an assortment last night at a Mexican grocery store and restaurant, as pictured at the top of this post; we will be enjoying them for supper tonight.

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I am bringing my recipe to Full Plate Thursday #679 with Miz Helen @ Miz Helen’s Country Cottage.

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I am also sharing my post at Thursday Favourite Things #645, with Bev @ Eclectic Red Barn, Pam @ An Artful Mom, Katherine @ Katherine’s Corner, Amber @ Follow the Yellow Brick Home, and Linda @ Crafts a la Mode.

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I am joining Fiesta Friday #522  with Angie @ Fiesta Friday.

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I am sharing my recipe at What’s for Dinner? Sunday Link-Up #457 with Helen @ The Lazy Gastronome.