Currently, this rodent remains a exotic and exquisite dish in Guatemalan cuisine.
In ancient times
Since ancient times, as mentioned in the sacred Mayan book El Popol Vuh, tepezcuintle appears in the diet of our indigenous peoples—a rodent originating from tropical America.
Adult specimens can measure between 60 and 80 centimeters long and reach a weight between 6 and 12 kilograms.
The tepezcuintles were highly valued by the ancient Mayas due to the delicacy of their meat, which was prepared roasted or in a special stew.
Our ancestors had a very varied diet, not only consuming maize, beans, and native herbs, but also including white-tailed deer meat and other animals they hunted.
It was a very special meal, as there was a belief that eating these animals bestowed their powers.
The food of the conquest
With the arrival of Spanish conquerors in the 16th century, Maya cuisine was influenced by that of the Old Continent, and native meats were replaced by beef, pork, and goat meats. However, tepezcuintlès were not forgotten, especially in rural areas.
Today, Guatemalan cuisine is a fusion of Moorish, Spanish, and Mesoamerican foods.
Nowadays, tepezcuintle meat is appreciated because many consider it to have a flavor similar to pork, but more exquisite.
In some places in Guatemala, it is served with onions, accompanied by fried potatoes, beans, and of course, tortillas.
The meat replaces chicken and pork in traditional tamales, especially in rural areas. Although in urban sectors, dishes made with tepezcuintle are considered exotic and, in some cases, unappealing.
