Widely used in the preparation of various emblematic dishes of its culture, such as the typical colorful tortillas.
The delicious corn
Guatemala is a country of customs and traditions, home to one of the most important and widespread crops in the world, corn.
Since the time of the Mayas, corn has been used in the preparation of their foods, from tamales to tortillas, which are so common today.
The cultivation of corn in Guatemalan lands is diverse, depending on land and environmental conditions; notably, in the department of Huehuetenango, nearly 50 variants have been recorded.
As a result, Guatemalan cuisine features dishes that use different types of corn, including white, yellow, red, or pinto.
The tasty tortillas
One of the basic foods in Guatemala is tortillas, an essential accompaniment to dishes, and taking advantage of the diversity of crops, they are made in multiple fun colors.
Regarding the varieties most commonly consumed by Guatemalans, there are yellow tortillas, made from yellow corn grown in temperate climates.
White tortillas, made from white corn, are the most common and traditional in Guatemalan kitchens.
Black tortillas are made with black corn, a variant cultivated in temperate regions; these tortillas are usually consumed in villages. Pink tortillas are made with morro or red corn, grown in cold climates. Green tortillas, highly nutritious and created by incorporating Guatemalan herbs such as chipilín, mora herb, and chaya.
Now you know, when enjoying a Guatemalan dish, don’t forget to pair it with delicious tortillas and experience a colorful rainbow of flavors.
