Most traditional foods in Guatemalan cuisine are based on Maya cooking, with Spanish influence, and prominently feature corn, chilies and beans as key ingredients. Some foods are eaten on certain days of the week, and it is a popular custom to eat paches, a kind of tamale made from potatoes, on Thursday. Certain dishes are tied to special occasions, such as fiambre for All Saints Day on 1 November and tamales, which are common around Christmas. Before maize was consumed it was processed by nixtamalization, cooking the corn with minerals, usually slaked lime, which gave the maize a higher nutritional value.
Facts
Origin Region Connections
Expresses Tradition
Source Guatemalan Cuisine (Wikipedia)
Features Dish
Source Hilachas - Wikipedia
Uses Ingredient
Source Guatemalan Cuisine (Wikipedia)
Source Guatemalan Cuisine (Wikipedia)
Source Guatemalan Cuisine (Wikipedia)
Sources
1. Guatemalan Cuisine (Wikipedia)
Hilachas - Wikipedia
Features Dish: Hilachas, lead paragraphQuote, Features Dish: Hilachas, lead paragraph
Hilachas is a dish originating in Guatemalan cuisine that is similar to ropa vieja.
Kak'ik (Wikipedia)
Features Dish: Kak'ik, lead paragraphQuote, Features Dish: Kak'ik, lead paragraph
Kak'ik is a soup made from a type of turkey called "chompipe" and is typical of Guatemalan cuisine.
Pepián (Wikipedia)
Features Dish: Pepián, lead paragraphQuote, Features Dish: Pepián, lead paragraph
It is one of the oldest and most recognizable dishes of Guatemalan cuisine having as its origin the influences from Guatemala's colonial past and the indigenous cuisine.
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