Yes, they are Mexican tamales . Corn-leaf tamales are common in the North and center of Mexico whereas banana-leaf tamales are traditional of the Gulf Coast (starting in Veracruz, below border state Tamaulipas) and the southern states. It does have to do with ingredient availability: the more "tropical" coastal states have access to banana leaves whereas arid Northern states do not. I'm getting hungry. Keep posting this stuff
cc
Little know fact: the singular form of tamales is tamal, not tamale. Also, the quintessential street food in Mexico is the taco. (As common as the hot dog or pretzel on the streets of NYC.) That said, tamales are very authentic Mexican cuisine, though their construction can vary greatly from region to region. In the interior, they are more dough (or masa) and less filling, and in the north they are more filling (often meat) and less dough. This is probably a reflection of what ingredients are more available to the locals. And in South Texas, they are quintessential Christmas fare.
Ping
Most likely they are Mexican tamales, specifically Oaxacan, from the looks of it.
"Also, NYC doesn't have the Mexican community that Chicago...and Los Angeles have."
Perhaps not by comparison, but the fastest growing immigrant population is indeed from Mexico, the majority from Puebla and just outside Mexico City. For some up-close examples of this, perhaps you should get out of Bushwick and explore East Harlem (as well the as many taquerias and small restaurants, look for the women selling tamales, atole and elote on 116th between Lexington/3rd, including more great Oaxacan tamales, especially the fine red mole-filled ones); Sunset Park, Brooklyn; Jackson Heights; and take a peek at the kitchens in most New York city restaurants.
david
this picture is horrendous. why post?
scazza
Can I just ruin the party and ask, are you sure those are Mexican tamales? The banana leaf and the wetness of the tamale makes me suspicious that they are Equadorian tamales. The fresh green leaf keeps in the moisture that corn husks whisk away; the corn husk makes a Mexican tamale denser and more flavorful.
Also, NYC doesn't have the Mexican community that Chicago (mmm Del Ray supermarkets, Frontera, Logan Square tamale man, south side eloté carts) and Los Angeles have; it's more of a diversely Central and South American city. Here in Bushwick for instance, it's exclusively Equadorian.
