Traditional Guatemalan cuisine is predominantly based on ingredients like corn, chilies, and beans.
Ancient Cuisine
Their ancestors, the Maya, were experts in cultivating corn and built an entire food culture centered around this staple, which evolved with Spanish colonization as 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 continue to enrich the magical moments of eating today.
Guatemalans used to consume certain dishes on specific days of the week or prepare some for particular occasions.
Today
In contemporary times, it’s common for everyday people to start the week enjoying a delicious pata caldo to recharge, for Tuesdays to feature a hearty beef soup with crackling and rice, or for Wednesdays to indulge in the famous recados.
On special dates, it’s customary to enjoy red fiambre as a traditional dish for All Saints’ Day in November, white fiambre for end-of-year festivities, and tamales during the Christmas season.
Other customs remain alive especially in villages and neighborhoods, such as placing a red light outside a window, which indicates a tamale or chuchitos sale.
This is because Guatemalans are accustomed to sharing their food with others, as part of an ancestral ritual where everyone shares and appreciates the meal prepared with dedication and love.
