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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]
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Some of Guatemala's main exports are fruits, vegetables, flowers, handicrafts, cloths and others. It is a leading exporter of cardamom [196] and coffee. [197] In the face of a rising demand for biofuels, the country is growing and exporting an increasing amount of raw materials for biofuel production, especially sugar cane and palm oil.
Guatemala has 22 departments (or divisions), each of which has different food varieties. For example, Antigua Guatemala is well known for its candy that makes use of many local ingredients: fruits, seeds and nuts, honey, condensed milk and other traditional sweeteners. Antigua's candy is popular with tourists.
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Kak'ik is a soup made from a type of turkey called "chompipe" and is typical of Guatemalan cuisine. It is a food of pre-Hispanic origin. The name is of Mayan origin: it derives from the Q'eqchi' words kak (red) and ik (hot or very spicy). [1] In 2007, it was declared part of the Intangible Cultural Heritage of the Nation. [2]