Villahermosa, capital of the Gulf of Mexico state of Tabasco, will have its name inscribed on the pages of the pop culture history book after breaking a Guinness World Record for the largest tamal.
It was a group of 30 gastronomy students from the Tabasco campus of the University of Guadalajara and the local branch of Canirac, the national chamber of restaurateurs, who took part last weekend in the cooking of the traditional chipilín tamal.
The preparation of the 400,000-peso (US $22,000) Tabasco tamal specialty took seven hours and required 200 kilograms of corn dough, 50 kilos of pork and 500 plantain leaves, along with the chipilín leaves — Crotalaria longirostrata, a local legume — that give the dish its name.
A special metallic structure was built and placed over a bed of smoldering embers. The uncooked tamal was then laid atop the structure, covered with metallic and cardboard sheets and cooked for three hours.
The resulting delicacy weighed over 340 kilograms, was 30.97 meters long and 19 centimeters wide.
Official Guinness World Record adjudicator Sarah Casson represented the organization and validated that Tabasco’s chipilín tamal was the largest ever prepared in the world, beating a record set by the city of Cancún, whose 2011 tamal measured 20.23 meters in length.
The event was held during the celebration of the 2016 Tabasco Fair, where fair-goers got the chance to be part of it: they helped eat the Guinness record.