A FOOD TRADITION

Maya Highland Cuisine

Maya highland cooking spans several Maya peoples and communities in the western and central Guatemalan highlands, including K'iche', Kaqchikel, Mam, and Tz'utujil areas. Its foundations include maize, beans, squash, chiles, herbs, tomatoes, and locally available greens, with turkey, chicken, pork, and freshwater fish appearing in different local settings. Characteristic techniques include nixtamalizing maize, grinding ingredients on a stone, simmering recados and stews, and cooking tamales or wrapped parcels in leaves. Representative foods include pepián, pulique, and kak-ik, although their preparation and ceremonial meanings vary among communities.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.