People From Texas Put This Head-Scratching Condiment On Tamales

In Texas, Southern and Mexican dining traditions have long collided. Chili con carne — among the first dishes that defined Tex-Mex cuisine — started as a street food served in San Antonio public spaces. In the southern part of the state, traditional Mexican charcoal pit cooking mingles with Texas barbecue culture. Not all combinations are immediately beloved; the Lone Star State's first packaged chili powder was met with skepticism. A modern Texan mash-up that drives similar controversy is ketchup on tamales.

The contentious addition is remarkably widespread, but unfailingly generates discussion. Defenders assert the savory-sweet condiment is common and tasty. "I think they complement each other well. I don't need ketchup, but I like it. My whole family eats them like that," wrote a Reddit user. "This is my how my parents showed me to eat tamales when I was a kid so I still do to this day," noted another user. Likely, the practice is lightly regional: The habit appears to be more common in the Rio Grande Valley area, while residents of El Paso tend to react harshly. Other Texans deny ever seeing the combo altogether.

More often than not, the pairing generates negativity. Impassioned open letters address the topic, and food judgments exclude no one. Ultimately, people are free to place ketchup wherever they please — and if you happen to dollop it on tamales, know that you're not alone.

Love it or hate it, ketchup is dependably a contentious food topping. Some chefs don't think ketchup belongs on burgers, others debate the pairing of ketchup and mashed potatoes, and the ketchup-on-hot-dogs debate forever rages on. The condiment is a staple on Texan tables, right alongside heavyweights like salsa, hot sauce, and barbecue sauce. Simultaneously, savory tamales have long been a staple of Mexican and Tex-Mex cuisine, with strong ties to San Antonio's historic "chili queens." For two such deep-rooted food traditions, mixing was inevitable.

After all, the selection of less divisive tamale toppings is expansive. Texans craft dedicated tamale sauces made with cheese and adobo sauce, simmered to a liquid consistency for ladling atop the dish. Salsa is another common choice, with either green or red varieties slicing through the often hearty food. You'll also occasionally see folks dolloping on hot sauce, as well as adding queso dip on top. The frequency of tamale consumption kicks up a notch during Christmastime, when many people dress their own servings to personal taste. With such wide-ranging options welcomed, it was only a matter of time before someone added ketchup to the mix.