National cuisine of the Peten department (Guatemala)

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National cuisine of the Peten department (Guatemala)El Petén, the largest department of Guatemala by area, is located in the north of the country in the Peten lowland, or the Mayan lowland, which was not of interest to Europeans, therefore it was occupied by them only 150 years after the arrival of Cortés, thus allowing to preserve most of the rich historical -cultural heritage of the region.

The local population, itza and mopan - direct descendants of the Maya, managed to preserve the Mayan and colonial folklore, expressed in numerous legends and folk festivals with dances, as well as the style of food, which is a symbiosis of Indian and Spanish customs.

The economy of Petain is supported by agriculture - the cultivation of corn, legumes, rice, sugarcane, agave, as well as the breeding of cattle for beef and dairy breeds. The regional cuisine, many of which are produced only here, is the basis of the department's cuisine, which is simple but unique. You can get to know her better on December 7-8 in the municipalities of San Francisco and Flores, when Las Mesitas Day is celebrated, and it is visited by domestic and foreign tourists. This tradition consists in the fact that at about 7 pm, residents take out tables and place them in front of houses, covering them with the most typical snacks - tamals, pies, rolls, canned food from nanse, atole, punch and other delicacies and drinks.

Peten's most popular appetizers are tostadas - fried corn cakes, to which various fillings and ingredients are added. Usually offered guacamol (guacamol), or mashed avocado, chicken pasta with sauce, boiled beans and tomato sauce, but in out-of-center municipalities, tostadas may be accompanied by heartwood puree or salsa with tea leaves, replacing chili in sharpness.

Tamali from Pétain (tamales) are steamed similarly to similar products from other Latin American countries, representing corn dough wrapped in banana, corn, agave, avocado leaves, foil or cling film. Meat, chili, vegetables or fruits and sauces can be added to the filling to add different tastes and aromas to the snack. One of the varieties of tamal is chuchito, which is filled with corn mass mixed with beef or pork, and served with grated cheese and salsa. The sweet version of chuchito is filled with fruit juice and fruit pieces.

National cuisine of the Peten department (Guatemala)Nanse is a yellowish fruit of the wild evergreen birsonymus thick-leaved with an excellent distinctive taste, known from southern Mexico to Costa Rica. Edible fresh, they are also used to make ice cream, desserts, cocktails and sweets. Nanse jam is very characteristic, for the preparation of which the fruits are boiled in water, and then boiled with sugar, preserving their integrity. The same sweets are also made from the Mexican plum - mombina.

A typical El Peten breakfast - an omelet with a little fried black beans, fried banana slices, cheese and cups of coffee. Sometimes ham, chorizo, mushrooms are served with the omelet, and orange juice or tea from the leaves of pimenta, an evergreen tree that gives allspice, is used for drinks. In addition, flour from the fruit of the brosimum tree, or ramon, known to the ancient Mayans, has recently become popular, which serves as a base for sauces and baked goods, and is also added to coffee, giving it a special taste and texture.

Among the dishes of regional cuisine are also common:

corn buns with tea (bollitos de chaya)filled with meat, vegetables and spices and cooked in banana leaves;

palmito and coshan from the heart of a palm tree, more often consumed during Holy Week;

ixpelon - a smaller version of tamal with hard green beans, served with cream;

simple soup with potatoes, carrots and chunks of chicken (pollo en caldo);

lake fish prepared in many ways (pescado petenero).

Elena

 


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