[10][11][12][13][14][15][16] In the pre-Columbian era, the Nicarao used meats like deer, turkey, and iguana with ingredients such as tomatoes, potatoes, chilis, achiote, and herbs to season and increase the nacatamal's flavor before being wrapped in corn husks and steamed.

They also evolved to include flavorful ingredients like onions and banana leaves replaced corn husks.

It is common to enjoy nacatamales (plural) during special occasions and to invite extended family and neighbors to partake.

The masa and filling are then wrapped in the plantain leaves, tied with a string, and made into pillow-shaped bundles.

The entire process is very labor-intensive and it often requires preparation over the course of two days; it may be necessary to involve the whole family to complete it.