Global Courant 2023-05-24 18:30:14
Guatemalan gastronomy is very varied. In each region there are dishes that with their preparation techniques and ingredients tell the history of the place and its traditions. Because the typical foods of the country are considered an element of identity, seven have been declared Intangible Cultural Heritage of the Nation.
The process of elaboration of errands, broths and desserts, typical of Guatemala, have been recognized for the importance of transmitting the recipe from generation to generation so that the culture of each place is protected.
“The importance of some typical Guatemalan dishes being declared cultural heritage is that the recipes or, rather, the preparation techniques are transmitted from generation to generation and that they last over time,” said chef and researcher Euda Morales. .
For the professional, this appointment is relevant so that in the regions of the country the use of the ingredients of each dish, the elaboration techniques, and that the preparation continues on special dates.
Typical foods declared cultural heritage
Until May 2023, seven typical dishes have been declared Intangible Cultural Heritage of the Nation. The first declaration was made in 2007, during the government of Óscar Berger.
pepián
The pepián is one of the most popular errands in Guatemala. It was declared a cultural heritage in 2007, under Ministerial Agreement 801-2007.
The pepián was declared in 2007 Intangible Cultural Heritage of the Nation in 2007. (Free Press Photo: AFP)
This dish is considered a traditional meal, since it would be served in large ceremonies and rituals, related to religion and politics. Among the ingredients you cannot miss sesame seeds, “güaque y pasa” chilies, corn tortillas, tomatoes, garlic and coriander. In addition, carrots, potatoes and meat (beef, chicken or pork) are usually added. It is accompanied with rice and tortillas.
You may be interested | The pepián, a tasting of the Mayan legacy in Guatemala
Jocón
It is a representative dish of the department of Huehuetenango and it was declared cultural heritage in 2007, according to the Ministerial Agreement. According to the chef Euda Morales, the word “jocón” originates from the quiche “jok om” and means “green message” or “five greens”, due to the inclusion of its original ingredients: miltomate, green tomato, onion with stem, coriander and chili pepper.
El Jocón arrives to give an exquisite touch to Guatemalan cuisine. (Free Press Photo: Edwin Castro)
It is characterized by having a slightly acid taste, due to the aforementioned ingredients. It can be prepared with chicken, pork rib or chicken. Because it is a soupy meal, it is customary to serve it in a deep dish, accompanied by rice and little dough tamales.
kak’ik
The kak’ik was declared cultural heritage in 2007, according to Ministerial Agreement 801-2007. It is a meal that can be enjoyed at any time of the year, since its main ingredients are easily accessible.
The name of this typical food is derived from “q’eqchi’ kak”, which means red; and “ik”, which is hot or very spicy. This errand is usually prepared with turkey or chompipe and is accompanied with rice.
The Kak’ik was declared Intangible Cultural Heritage of the Nation in 2007. (Free Press Photo: PL Newspaper Library).
Although there are different recipes, the ingredients that cannot be missing are garlic, onion, mint, coriander, zamat leaves and ground annatto, which is what gives it its red color. The traditional preparation is originally from Las Verapaces.
Read more | How to prepare kak’ik: recipe for 10 people
Plantains in mole
The errand of plantains in mole differs from other international dishes in that it is sweet, instead of salty, making it one of the most representative desserts of Guatemala. It was declared cultural heritage in 2007, according to Ministerial Agreement 801-2007.
The plantains in mole were declared Intangible Cultural Heritage of the Nation in 2007. (Free Press Photo: PL Newspaper Library).
The base of the mole, that is, the sweet errand, is prepared with raisin chili, tomato, sesame seeds, pepitoria and cinnamon. It is thickened with pan dulce and artisanal chocolate is added. In addition, sugar can be added to it. Likewise, it is usually served with ripe fried plantains.
You may be interested | Recipe for an incomparable chicken mole marquense
Pinol
The pinol, which is a characteristic message of the municipalities of the central, southwestern and northwestern regions of Guatemala and that make up the Kaqchikel and Achí linguistic community, has a consistency of “soupy atol”. It is usually cooked to be accompanied with turkey or Creole chicken.
The pinol was declared Intangible Cultural Heritage of the Nation in 2015. (Free Press Photo: PL Newspaper Library).
Although its recipe is simple, its preparation requires a lot of time because to obtain the pinol flour, good quality corn must be used. After softening and drying it, it is toasted on a griddle. Then it is passed through a sieve to clean it and it is taken to a mill.
The Ministry of Culture and Sports declared the preparation of the pinol as cultural heritage under Ministerial Agreement 756-2015, in 2015.
Recipe: Festive pinol from San Juan Sacatepéquez
cold cuts from Guatemala
On November 1 in Guatemala it is customary to eat fiambre, a dish that brings families together at the table to commemorate and remember loved ones who have died, because it is eaten on All Saints Day.
It was declared Intangible Cultural Heritage of the Nation, through Ministerial Agreement 880-2019, with the aim of preserving the tradition that enriches family ties of all generations.
The red cold meat is one of the varieties of the traditional All Saints Day dish made up of sausages, vegetables and spices. (Free Press Photo: Courtesy chef Sandra Coronado).
There is no exact information on how this tradition began in the country, however, it is one of the emblematic dishes of November. It is a meal that is characterized by including several ingredients, which can exceed more than 50, depending on the recipe of each family. The most common are vegetables, sausages, meats, herbs, and the traditional pickle as a base. In addition, a variety of meats such as chicken, pork, beef and seafood are added.
Read more | Recipe for a delicious white cold meat.
bataneco wren
Every January 19 in San Sebastián, Retalhuleu, the bataneco chojín is prepared for the fair in honor of the patron saint San Sebastián Mártir. This dish is characterized by having beef, whiskey, carrot, potato, cilantro, zamat (known as coriander real), onion stalk, cabbage leaf or little cabbage, accompanied with white corn tamales wrapped in bijau or mashán leaves. and chiltepe pepper.
The bataneco wren of San Sebastián, Retalhuleu was declared Intangible Cultural Heritage of the Nation in the year 2023. (Free Press Photo: courtesy).
This dish was declared cultural heritage on May 23, 2023. In the publication of the Diario de Centro América, it is detailed that the knowledge, preparation and social uses of this food from the Villa de San Sebastián, Retalhuleu “have been recognized as a local element of identity, generates a sense of belonging in the Villa de San Sebastián, Retalhuleu”.
Read more: history of the bataneco wren.
