The Mayan Cuisine

The Mayan Empire, Spanish rule and the modern republic have had an influence on the Guatemalan cuisine. When the Mayan civilization was around, they grew maize as their staple crop but when Guatemala was under the Spanish rule (1524 to 1821), dishes such as tortillas, tamales, enchiladas, and guacamole, made their way into the Guatemalan diet. Guatemala does not have just ONE national dish, there are many foods that have become part of the daily diet. Just like the Mayans, maize continues to be a staple food, it is often eaten in the form of a tortilla- usually wrapped in cloth to keep warm. Black beans are eaten at almost every meal of the day, can be refried, mashed or simply eaten whole. Beef, turkey and chicken are the most popular meats and they are normally accompanied by rice and beans. These meats are often cook in a spicy chili sauce or stews. Pepian -one of the old time favorite dish- is a thick meat/chicken and vegetable. It is pretty common in the area of Antigua Guatemala. In the coasts, the most common is seafood, usually prepared with various spices.