In pre-Hispanic times, the Mesoamerican peoples had their own cuisine, which did not disappear with the arrival of Spanish colonization, but has maintained continuity to this day, preserving its essence.
The diet of the past
The diet of our indigenous people was based on what nature offered: vegetables, roots, seeds, fruits; but they also hunted deer, armadillos, rabbits, and Monte Coche, among others.
Monte Coche, the Collar Pecari, is known in Guatemala as Jabalí; it is a small, round-bodied pig with long legs. It mainly feeds on fruits, seeds, and some invertebrates.
Since these animals could not speak, the indigenous people considered that these creatures were destined to feed human beings.
Currently, Monte Coche meat is highly valued because, despite being a wild animal, it is tastier and more aromatic than pork.
A preservation method
Today, Monte Coche is prepared in many parts of Guatemala following the chojin method, a preservation technique dating back to the 17th century; the day before, the meat is dried over embers to dehydrate it and acquire a different flavor, then mixed with other ingredients and vegetables.
During the festivities and the Saint Sebastian Fair in Retalhuleu, the chojin de Monte Coche became a culinary tradition of Guatemalan families to share with loved ones in honor of the saint.
This dish is a broth with a delicious aroma, served in bowls with small masa tamalitos, cobán chili, accompanied by aguardiente.
