One of these is pulique, made with ground corn and blended cooked tomatoes, with chicken or hen for special occasions.
The influence of the past
The Guatemalan cuisine is influenced by the Maya Empire and Spanish domination, which is reflected in pulique, whose unique flavor comes from the use of bay leaves, a plant known to the Aztecs and Mayas, who used it as a seasoning.
The origin of this dish is pre-Columbian, with a main ingredient that is corn dough. Remember that the basis of Maya food was corn, and the Mayas were an agricultural society, hence they are known as "people of maize."
A bit of history
According to historians, the Mayas before the 15th century prepared legume stews with white-tailed deer meat obtained through hunting; turkey or guajolote that they domesticated; birds, which besides serving as food, represented concepts, meanings, and religious values; and tepezcuintles.
The meats are cooked with spices simultaneously, following a Maya method. Unlike stew preparation, where meat is browned first in oil to add multiple spices, pulique avoids using oil.
Pulique is served in a clay bowl or deep plate and accompanied by tortillas or small tamales to soak up the rich sauce. Just like during the Mayan era, corn remains a fundamental food source.
An indigenous Maya community from the highlands of western Guatemala prepares pulique for some celebrations as a traditional dish made of ground corn dough and cooked tomatoes blended with hen or chicken meat. It is traditionally served with maize-based atoles.
