There is tamales, humitas, hallacas and pasteles, but the biggest of them all is the zacahuil.
Zacahuil ranges from 80 cm to 1.60, though there is rumors of people in the sierra madre digging holes on the mountain to cook 2 mt long zacahuiles I have been unable to verify.
El zacahuil is an heterogenous non-nixtamalized corn dough enveloped in banana leaves, cooked either in specialized grills or underground for long hours with pork, sometimes chicken, sometimes both, all covered in red pepper sauce. It is then dividen and eaten in new, smaller banana leaves. It is customary to eat it with chilli and carrot pickles.
Most capital cities in México in the country have street food vendors in street markets where you can get it.
The recipe comes down from the huasteca's tribes, the nahuas and the totonacos, who often received visits from mexica's tax collectors. One particular tax collector was in the habit of taking a girl for payment, even if nobody offered, so the huastekopniks decided one day that enough was enough and killed the guy, cooked the body as a huge tamal and had a huge celebration that day.
Eventually the spaniards convinced them to stop using human and start using pork. Stupid catholics.