Currently, this rodent continues to be an exotic and exquisite dish in Guatemalan gastronomy.
In ancestral times
Since ancestral times, as mentioned in the sacred book of the Mayans, The Popol Vuh, the diet of our indigenous people included tepezcuintles, a rodent whose origin is from tropical America.
Adult specimens can measure 60 to 80 centimeters in length and weigh between 6 and 12 kilograms.
Tepezcuintles were highly appreciated by the ancient Mayans due to the delicacy of their meat, which they prepared grilled or in a special stew.
Our ancestors had a varied diet, not only consuming corn, beans, and native herbs, but also including white-tailed deer meat and other animals they hunted in their diet.
It was a very special meal, as there was a belief that by eating those animals, they gained their powers.
The food of the conquest
With the arrival of the Spanish conquerors in the 16th century, Mayan gastronomy was influenced by that of the Old World, and native meats were replaced by beef, pork, and goats, but tepezcuintles were not forgotten, especially in rural areas.
Today, Guatemalan gastronomy is a fusion of Moorish, Spanish, and Mesoamerican cuisine.
Nowadays, tepezcuintle meat is appreciated, as many consider it to have a taste similar to pork but more exquisite.
In some places in Guatemala, it is served with onions, accompanied by french fries, beans, and of course tortillas.
Its meat replaces chicken and pork in traditional tamales, especially in rural areas. Although in urban areas, tepezcuintle dishes are considered exotic and sometimes unpleasant.
