2017 First-Class Forever Stamp,Delicioso: Tamales
# 5192 - 2017 First-Class Forever Stamp - Delicioso: Tamales
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5192 - 2017 First-Class Forever Stamp - Delicioso: Tamales
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US #5192
2017 Tamales – Delicioso
• Commemorates Latin American culinary traditions and how those traditions have impacted the food industry in the United States
Stamp Category: Commemorative
Set: Delicioso
Value: 49¢ First Class Mail (Forever)
First Day of Issue: April 20, 2017
First Day City: Albuquerque, New Mexico
Quantity Issued: 200,000,000
Printed by: Banknote Corporation of America
Printing Method: Offset, Microprint
Format: Double-sided Booklets of 20
Tagging: Phosphor Tagged Paper, Block
Why the stamp was issued: To honor one of the most popular Latin American dishes – tamales.
About the stamp design: Pictures artwork by John Parra of tamales. The design is bright and colorful with the name of the dish at the top of the stamp.
First Day City: The First Day of Issue Ceremony was held at the National Hispanic Cultural Center in Albuquerque, New Mexico.
About the Delicioso set: Issued to celebrate the influence of Central and South American, Mexican, and Caribbean cultures on American cuisine. Includes six designs picturing artwork by John Parra of: tamales, flan, sancocho, empanadas, chile relleno, and ceviche. The designs are bright and colorful with the name of each dish at the top of the each stamp.
History the stamp represents: Tamales (typically seasoned meat wrapped in dough and steamed in a corn husk) have been a culinary staple throughout the Americas for thousands of years.
The people of Mesoamerica first made tamales as early as 8000 BC. Women preparing food for men at war had to find a meal that was easy to carry on long journeys. The tamale’s corn husks made it the ideal meal because of its portability. The food soon became an important part of many civilizations’ cultures.
Eventually, many different types of tamales could be found throughout Mexico, South, Central, and North America. While Spanish settlers from Mexico made tamales in America as early as the 1700s, they began to grow in popularity after being featured at the 1893 World’s Columbian Exposition.
Most tamales have a corn-based dough and are filled with chicken, pork or beef, plus cheese, peppers, or other vegetables. There are also sweet varieties filled with sugar, cinnamon, or fruit. They are then wrapped in a corn husk or banana leaf and steamed until firm. The exact ingredients used can vary by region.
Today, tamales are often reserved for special occasions because they take so long to make. But their preparation is a family event, bringing generations together over this centuries-old tradition.
US #5192
2017 Tamales – Delicioso
• Commemorates Latin American culinary traditions and how those traditions have impacted the food industry in the United States
Stamp Category: Commemorative
Set: Delicioso
Value: 49¢ First Class Mail (Forever)
First Day of Issue: April 20, 2017
First Day City: Albuquerque, New Mexico
Quantity Issued: 200,000,000
Printed by: Banknote Corporation of America
Printing Method: Offset, Microprint
Format: Double-sided Booklets of 20
Tagging: Phosphor Tagged Paper, Block
Why the stamp was issued: To honor one of the most popular Latin American dishes – tamales.
About the stamp design: Pictures artwork by John Parra of tamales. The design is bright and colorful with the name of the dish at the top of the stamp.
First Day City: The First Day of Issue Ceremony was held at the National Hispanic Cultural Center in Albuquerque, New Mexico.
About the Delicioso set: Issued to celebrate the influence of Central and South American, Mexican, and Caribbean cultures on American cuisine. Includes six designs picturing artwork by John Parra of: tamales, flan, sancocho, empanadas, chile relleno, and ceviche. The designs are bright and colorful with the name of each dish at the top of the each stamp.
History the stamp represents: Tamales (typically seasoned meat wrapped in dough and steamed in a corn husk) have been a culinary staple throughout the Americas for thousands of years.
The people of Mesoamerica first made tamales as early as 8000 BC. Women preparing food for men at war had to find a meal that was easy to carry on long journeys. The tamale’s corn husks made it the ideal meal because of its portability. The food soon became an important part of many civilizations’ cultures.
Eventually, many different types of tamales could be found throughout Mexico, South, Central, and North America. While Spanish settlers from Mexico made tamales in America as early as the 1700s, they began to grow in popularity after being featured at the 1893 World’s Columbian Exposition.
Most tamales have a corn-based dough and are filled with chicken, pork or beef, plus cheese, peppers, or other vegetables. There are also sweet varieties filled with sugar, cinnamon, or fruit. They are then wrapped in a corn husk or banana leaf and steamed until firm. The exact ingredients used can vary by region.
Today, tamales are often reserved for special occasions because they take so long to make. But their preparation is a family event, bringing generations together over this centuries-old tradition.