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Guatemalan cuisine is heavily influenced by Mayan cuisine, with some Spanish influences as well. Many dishes are hyper-regional and are not available outside specific towns. [2] Maize is an important staple food in Guatemalan cuisine, and has been cultivated in the region since ancient times. Hot chocolate also has a long history in Guatemala.
Guatemalan restaurants in the United States usually consider the dish to be of Maya origin. [4] It is a popular street food in Guatemalan cities. [5] In Guatemala, it is considered a national dish. [6] Pipián is a similar dish from Mexican cuisine. [7]
The ancient Mayan civilization lasted for about six hundred years before collapsing around 900 A.D. Today, almost half of the Guatemalan population is still Mayan. These natives live throughout the country and grow maize as their staple crop. In addition, the ancient Maya ate amaranth, a breakfast cereal similar to modern day cereals.
Black and red tamales in Guatemala. Many traditional foods in Guatemalan cuisine are based on Mayan cuisine and prominently feature maize, chilies and black beans as key ingredients. Traditional dishes also include a variety of stews including Kak'ik (Kak-ik), which is a tomato-based stew with turkey, pepian, and cocido.
The history of Guatemala traces back to the Maya civilization (2600 BC – 1697 AD), with the country's modern history beginning with the Spanish conquest of Guatemala in 1524. By 1000 AD, most of the major Classic-era (250–900 AD) Maya cities in the Petén Basin , located in the northern lowlands, had been abandoned.
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Ancient Maya cuisine was varied and extensive. Many different types of resources were consumed, including maritime, flora, and faunal material, and food was obtained or produced through strategies such as hunting, foraging, and large-scale agricultural production.
Some traditional foods featured in the cuisine include: Atole (a drink made using masa) [12] and Chocolate Atole (with the addition of chocolate) also known as champurrado. [13] Two classic maize dishes are: boiling maize in water and lime, mixing with chili peppers and eating as gruel; dough preparation for flat cakes, tamales and tortillas. [14]