In pre-Hispanic times, the Mesoamerican peoples had their own gastronomy, which was not lost 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 peoples was based on what nature offered: vegetables, roots, seeds, fruits; but they also dedicated themselves to hunting deer, armadillos, rabbits, and wild pigs among others.
The wild pig, the Collared Peccary, is known in Guatemala as the Collared Peccary; it is a small, round-bodied, large animal, with thin legs. It feeds mainly on fruits, seeds, and some invertebrates.
Since animals do not speak, the indigenous peoples considered that these creatures were destined to feed humans.
Currently, wild pig meat is very valuable, because despite being a wild animal, it turns out to be more flavorful and aromatic than pork.
A preservation method
Today, wild pig meat is prepared in many places in Guatemala according to the chojín method, a preservation method dating back to the 17th century; a day before, the meat is dried over charcoal to dehydrate it and acquire another flavor, and then mixed with other ingredients and vegetables.
During the festivities and the fair of San Sebastián Retalhuleu, the chojín of wild pig meat became the culinary tradition dish of Guatemalan homes to share with family and friends in honor of the saint.
This dish is a broth with a delicious aroma, served in bowls with corn tamales, Cobán chili accompanied by aguardiente.
