Indigenous
⚠ NOT ONE PEOPLE AND NOT ONE CUISINE. Guatemala is roughly half Indigenous, with over twenty MAYA languages recognised — K’ICHE’, Q’EQCHI’, KAQCHIKEL, MAM, TZ’UTUJIL, POQOMCHI’, Q’ANJOB’AL, IXIL, ACHI, CH’ORTI’, MOPAN, ITZA’ and more — plus the XINKA, who are not Maya, and the GARIFUNA on the Caribbean coast. The shared foundation is the MILPA: maize, beans and squash intercropped, with chile and herbs, worked to a calendar. From it: tortillas made fresh at every meal; TAMALITOS in husk; the great sauces — PEPIÁN (toasted seeds and chiles), JOCÓN (green, with tomatillo and cilantro), KAQ’IK (the Q’eqchi’ turkey soup, recognised as national intangible heritage); SUBANIK; and the CACAO beverages. ⚠ WHAT DIFFERS BY LANGUAGE COMMUNITY IS NOT FLATTENED HERE, and ceremonial use is recorded only as to its existence.
Languages: K'iche', Q'eqchi', Kaqchikel, Mam, Tz'utujil, Poqomchi', Q'anjob'al, Ixil, Achi, Ch'orti', Mopan, Itza'
⚠ Added beneath the existing Maya entity rather than duplicating it. Over twenty Maya languages, not one people.
⚠ The Maya-language-speaking diaspora is recorded as its own layer and not merged with the Spanish-speaking Ladino one.
No recipes are filed under this cuisine yet.