Both declared in 2007 as Intangible Cultural Heritage of the Nation by the government of Guatemala, jocón and pepián are two traditional and essential dishes to understand the essence of Guatemalan gastronomy and the importance that Mayan culture has had in the history of local cuisine.
Some of their origin
It could be said without fear of mistakes that pepián is the quintessential broth of Guatemala.
Its origin is pre-Hispanic and it is known that it was a very important consumption element during Mayan ceremonies of a political or religious nature.
According to historians, this preparation is a privileged witness of the development of the entire country's history, as it was born in the stoves of the ritual meals of the ancestral peoples, where pre-Columbian ingredients were added and mixed with different spices, giving rise to the appearance of the first pepián flavors.
It is estimated that its approximation to the way we know it today arrived in the second half of the 16th century, when the Mayans and the Spaniards merged and the brotherhoods emerged.
Members of those brotherhoods took this dish as an essential ceremonial meal for all kinds of gatherings, such as events celebrating changes of main leaders.
Modernization in the kitchen
Over the centuries, this dish underwent significant changes in its composition and preparation method but always remained within the diets of the locals.
Today, this abundant dish is often a common feature at family or friends gatherings.
Its preparation is based on a typical culinary technique of Guatemalan cuisine, akin to 'recados,' where the pepitoria together with toasted spices give a remarkable flavor to this dish.
Its name also refers to this seed greatly cherished by the locals. The side condiments accompanying it have a base of tomato, sesame, miltomate, pepitoria, and chilies.
However, pepián is mild and not very spicy, but this can vary depending on the chef in charge. There are several types such as red and brown.
The delicious jocón
Jocón is another great protagonist in the ancestral culinary scene of Guatemala. It is widely consumed and beloved in all regions of the country, although especially representative of the department of Huehuetenango.
It is made with free-range Spanish hen meat or chicken with different traditional sauces. Its name comes from the Quiché term 'jok om,' which means green seasoning or five greens.
This is due to the color provided by ingredients such as miltomate -green tomato-, spring onion or fresh onion, cilantro, and green chili.
These elements give it a pleasantly acidic flavor. The chicken is cut into pieces and cooked in water with onion, a tomato, garlic, and salt to taste.
Initially, this dish was made with pork instead of chicken - as is the custom nowadays - and was served with small traditional corn tamales, then rice was added, an element brought by the Spaniards and permanently included as a supporting actor in this dish.\u00a0
Economy in the household
Both dishes are very easy to prepare and do not require a large economic expense to enjoy them.
Moreover, they are usually present in most menus of traditional food restaurants in Guatemala and Guatemalan cuisine eateries that exist in various corners of the world.
In addition to being Intangible Cultural Heritage of the Nation, these two recipes are internationally registered by the government of Guatemala to ensure their authentic origin.
