Specialised
⚠ SEVERAL DISTINCT DISHES, SEPARATELY NAMED BY GUATEMALANS, AND THIS SYSTEM KEEPS THEM SEPARATE. TAMAL COLORADO — large, soft, masa loosened with lard and coloured with a red recado, meat with olive, caper, raisin and pepper, wrapped in MAXÁN leaf inside a banana leaf and steamed; the Christmas and Saturday-night tamal, and part of the national intangible-heritage declaration. TAMAL NEGRO — the sweet dark one with chocolate, prune and almond. CHUCHITOS — small, firm, denser masa, a little recado, wrapped in the MAIZE HUSK not the leaf, sold from baskets, eaten with tomato sauce and hard cheese; ⚠ A CHUCHITO IS NOT A SMALL TAMAL COLORADO. PACHES — ⚠ MADE FROM POTATO, not maize masa, with recado and pork, in maxán or banana leaf; strongly associated with QUETZALTENANGO and eaten on THURSDAYS; ⚠ FILING PACHES UNDER A MAIZE TAMAL WOULD BE A CATEGORY ERROR. TAMALITOS — plain small maize parcels in husk, eaten as bread. TAMALES DE ARROZ, finer and whiter. TAMAL DE CHIPILÍN. ⚠ AND THE NICARAGUAN NACATAMAL AND HONDURAN MONTUCA ARE COMPARED, NOT MERGED: the nacatamal carries rice and potato inside and is much larger; the montuca is fresh maize, not nixtamal.
Languages: Spanish, K'iche'
⚠ Several distinct dishes separately named by Guatemalans. Paches are POTATO and are not filed under a maize tamal.
Compared, not merged: the montuca is fresh maize, the chuchito dry nixtamal.
No recipes are filed under this cuisine yet.