Tamales are one of the most traditional foods in not only Mexico, but other Latin American countries where they have different names, from “hallacas” in Venezuela to “yoles” in Costa Rica.

Fresh tamales stuffed with birria, spicy birria with sauce, cochinita pibil, grilled chicken, and beans with cheese are only a click away with the Latino Culinary Institute and Association.

On a gray winter day, there’s nothing better than a meal that also doubles as hand warmer — and no treat has mastered this dichotomy quite as well as tamales. Pockets of filling encased with ...