We were back on the road and have arrived in Guatemala. After this we’re going to make our way through Central America and then do some island hopping in the Caribbean. But for now, we’re in Guatemala, and it’s time to savour their great grub.
Though Guatemala borders Mexico, and its food is influenced greatly by the Mayans (as it is in Mexico), the two cuisines are really quite different from one another. The similarities: their staples (corn, rice, and beans), a couple of dishes (guacamole, and chiles rellenos), and many of their ingredients (like fresh fruits and chillies). It’s how they use the ingredients that set Guatemalans apart from their northern neighbours.
Bases of dishes start out similar to those in Mexico – rice, beans, and tortillas. There are often meals eaten on certain days, such as tamales on Saturdays. An abundance of fresh fruit is consumed in Guatemala, as well as fresh seafood along the coast, and soups and stews (like pepián) throughout the country.
Though it’s a relatively small country (only 108,890 square kilometres!), the cuisines in Guatemala vary greatly depending on the area; each region has ingredients unique to the locale. Specialties (or locally grown foods) to the country include: coffee, bananas, cocoa, sugar, cack’ik (traditional turkey soup), and tapado (a coconut seafood dish). Warm, spring like conditions exist throughout the year, however, so very few foods are seasonal, and fruit and vegetables can be found in abundance anywhere at any time.
Two very important days in Guatemalan gastronomy are All Saints Day, on November 1, and the Day of the Dead, on November 2. Fiambre, a dish only eaten on these two days, is a massive salad that was originally a variety of dishes but combined over time to make one. There are many variations, but most consist of sausage, onion, beets, pickled baby corn, chicken, olives, eggs, and cheese. Check out this recipe to see just how much goes into this salad!
Get your taste buds ready for next week’s Guatemalan recipe. I’m going to give it a try first so I can let you know how it works out. Do you have a favourite Guatemalan recipe, or any questions about Guatemalan cuisine? Let me know!
Until next time… Adiós!