Traditional Guatemalan cuisine is mainly based on ingredients such as corn, chilies, and beans.
The Ancestral Kitchen
The ancestors, the Mayans, were experts in maize cultivation and built a whole food culture based on this ingredient, which changed with the Spanish colonization when new ingredients from the Old Continent were incorporated, giving rise to the current Guatemalan gastronomy.
But it's not only about native or non-native foods in Guatemalan food culture; there are also customs that were common in ancient times and still enrich the magical moment of meals to this day.
Guatemalans used to consume certain dishes for each day of the week or prepare some for specific occasions.
Today
In modern times, it is not uncommon for the average citizen to start the week enjoying a delicious caldo de pata to recharge energy, not to miss a succulent beef broth with condiments and rice on Tuesdays, or to treat themselves to the famous recados on Wednesdays.
When celebrating special dates, it is customary to enjoy the red fiambre as a traditional dish for All Saints' Day in November, the white fiambre for year-end celebrations, and tamales for the Christmas season.
There are other customs that are still alive, especially in villages and neighborhoods, such as placing a red light outside a window, indicating that tamales or chuchitos are being sold.
Guatemalans are accustomed to sharing their food with others, as part of an ancient ritual where everyone must share and appreciate the meal that has been prepared with dedication and love.
