Tamales traditionally are eaten in Costa Rica on Christmas Eve, or Nochebuena in Spanish.  In fact, for many Ticos, the Christmas festivities begin the moment the first tamale is unwrapped.  Afterwards, and until the year ends, they will go from house to house sampling the various flavors and textures of the tamales until the official best tamale of the Navidad is declared.  The chefs that prepare these tamales are careful never to reveal their secrets to anyone outside of the home.  The best tamale is not simply a matter of taste, but also of texture as some tamales may be dry and others wet, some may fall apart when unwrapped while others are so firm you must cut them with a fork.  However, one thing remains consistent regardless of the flavor or texture, the basic ingredients remain the same as used by the indigenous since pre-colombian times.  Even though corn base from which all tamales are made conserves the original native recipe, in the variety of “fillings” the Spanish influence is found.  Tico tamales may be filled with such diverse ingredients as sweet peppers, carrot slices, and even fillings that are more often found in other Latin cultures such as peppermint (popular in Nicaragua), beans, or sour orange juice as is popular in Mexican recipes.  Areas famous for tamale production in Costa Rica include Aserri, where many conserve the pre-colombian traditions.  With the current fervor for more healthy foods, many have begun to bring ingredients that make the tamales more healthy for the body, as well tasteful to the palate.  One thing is for sure, no matter the recipe utilized, Costa Rican tamales will always maintain that flavor of Christmas.