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.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
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