The Atole and Tamales Fair returns to Los Cabos, celebrating one of Mexico’s most cherished culinary traditions tied to Candlemas Day.
February 2 is traditionally marked by sharing tamales and atole with family and friends. Since last year, the local municipality has expanded that custom into a public festival, bringing together traditional cooks, local culture, and visitors.
The second annual Atole and Tamales Fair will be held at the Cabo San Lucas Marina, next to the CATAC Tourist Information Center. It will take place on Candlemas Day, February 2, from 8:00 a.m. to 3:00 p.m., and will feature tamales and atole from different regions of the country, along with an artistic and cultural program.
The fair aims to preserve culinary traditions, support the local economy of traditional cooks, and revitalize downtown Cabo San Lucas.
Tamales are among the most representative dishes of Mexican cuisine, with each region offering its own variations. Atole, a traditional warm and thick beverage with pre-Hispanic roots, is typically made from corn dough, water or milk, and flavored with ingredients such as piloncillo, cinnamon, and vanilla. It is commonly served alongside tamales and is especially popular during colder seasons and traditional celebrations.
While the simplest version is atole blanco, popular varieties include strawberry, vanilla, coconut, pecan, and chocolate, known as champurrado. The mixture is cooked on a stove and stirred constantly until it reaches a creamy consistency. Atole is frequently found at street stalls in the mornings or evenings, often paired with tamales.
Violeta Ocampo, representative of the Association of Women Entrepreneurs in Action, said thatfollowing the success of its debut last year it was decided to repeat it this year. During the first event, each cook prepared 100 tamales, all of which sold out quickly. This year, each participant will bring 200 tamales, offering a wider range of ingredients and presentations.
“This is a space to support traditional cooks, who are the heart of Mexican cuisine, and to promote our culture and roots so they can be shared with both visitors and locals,” Ocampo said.
Maura Carbajal and Cecilia explained that tamales from Guerrero are prepared with all ingredients roasted, including chilies, garlic, and onions, then ground by hand and cooked over a wood fire in banana leaves. Tamales from Sinaloa, on the other hand, are typically filled with stews made from chicken, beef, pork, or shrimp.
Idalia, another participating entrepreneur, explained that the corn husk is first spread out, followed by a layer of masa and the stew placed in the center. Ingredients such as chili strips, onion, potato, carrot, and squash are added depending on personal taste.
Héctor Santiesteban, coordinator of the House of Culture in Cabo San Lucas, said the fair will also include an artistic and cultural program featuring traditional dances and singers from 10:00 a.m. to 11:00 a.m., followed by live music until 2:00 p.m. or until vendors sell out.
“The idea is to hold these types of events every quarter, involving local businesses to revitalize the city center and encourage tourists not only to enjoy themselves, but also to learn more about our culture and roots,” Santiesteban said.
Empresarios en Acción (Business Owners in Action) was founded a year and a half ago in response to the need for cultural events in the tourist area of downtown Cabo San Lucas. Its goal is to highlight local traditions, celebrations, and cuisine so visitors can experience and appreciate the region’s flavors.
