Tamales are an important part of our Mexican gastronomic culture, they come in varios flavors “verdes, rojos o de mole” and we are able to enjoy them everyday because some “tamaleros” (vendors) have tricycles that allow them to travel hundreds of kilometers around different neighborhoods regardless of the weather or traffic.

This piece is an X-ray of the contents of the tricycle, an analysis of how it works and the needs of the different elements that make it up so that we can be able to eat this ancient dish to this day. I focused in small but important details that I usually take for granted but discovered the cleverness and beauty behind them, such as how they arrange the tamales inside their pots so they can be separated by flavor and kept warm through all the trip or how they tie things up and add shelves so they can have as much space to work on.