Guatemalan cuisine

From Wikipedia, the free encyclopedia - View original article

  (Redirected from Cuisine of Guatemala)
Jump to: navigation, search
Fiambre is a traditional food from Guatemala eaten on November 1 and 2. Guatemala, like many other Catholic countries, celebrates the Day of the Dead (Día de los Muertos) and the All Saints Day (Día de los Santos). It's a chilled salad that may be made from over 50 ingredients.

Many traditional foods in Guatemalan cuisine are based on Maya cuisine and prominently feature corn, chilis and beans as key ingredients.

There are also foods that are commonly eaten on certain days of the week. For example, it is a popular custom to eat paches (a kind of tamale made from potatoes) on Thursday. Certain dishes are also associated with special occasions, such as fiambre for All Saints Day on November 1 and tamales, which are common around Christmas.

Varieties of Guatemalan tamales[edit]

There are reportedly hundreds of varieties of tamales throughout Guatemala. The key variations include the ingredients in the masa or dough (corn, potatoes, rice), in the filling (meat, fruits, nuts), and what it is wrapped with (leaves, husks). Tamales in Guatemala tend to be wrapped in green 'maxan' leaves (Calathea lutea), while Chuchitos hi — which resemble Mexican tamales — are wrapped in corn husks. The masa is made out of corn that is not sweet, such as what is known as feed corn in the U.S.A. In Guatemala, this non-sweet corn is called maize and the corn that Americans are used to eating on the cob (sweet corn), Guatemalans call elote. Tamales in Guatemala are more typically wrapped in plantain or banana leaves and maxan leaves than corn husks. Additionally Guatemalan tamales use cooked masa, which is prepared in a time-consuming process that requires a significant amount of work.

List of typical foods[edit]

Main dishes[edit]



Traditional food "Día de todos los Santos" (Nov 1st)[edit]


See also[edit]


External links[edit]