A FOOD TRADITION
Q'eqchi' Cuisine
Q'eqchi' cuisine is associated especially with Alta Verapaz, the northern lowlands, and neighboring areas where Q'eqchi' communities live. It reflects humid forest and river environments as well as Maya food traditions, combining maize, beans, plantains, cassava, chayote, chilies, herbs, and locally available game or fish. Cooking commonly involves grinding maize and seasonings, preparing thick recados, wrapping foods in leaves, and slow simmering over a hearth. Dishes and preparations associated with the region include kak-ik, tamales such as poch, and dishes based on chirmol or other chile-and-tomato sauces. Practices differ between communities and are shared across borders.
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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