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Food of Guatemala

Nixtamalised corn is the whole foundation — masa for tortillas, tamales and pupusas. Above it sit the mole pastes of Oaxaca, cochinita pibil from the pib pit, and a chile vocabulary hundreds of words deep.

PepianKak'ikTamaleRellenitosChirmol
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Further reading

Open-access scholarship on the food of Guatemala. Every one is free to read.

  1. Maya K’iche’ Food Groups and Implications for Guatemalan Food Guidelines

    Cuj et al. 2020 Food and Nutrition Bulletin

  2. Video indígena y antropología compartida: una experiencia colaborativa con videastas maya-q'eqchi' de Guatemala

    Flores 2005 LiminaR Estudios Sociales y Humanísticos

  3. Contenido de fibra dietetica y digestibilidad del nitrogeno en alimentos centroamericanos : guatemala

    Acevedo & Bressani 1990 Archivos Latinoamericanos de Nutrición

  4. Food Plants of the Indians of the Guatemalan Highlands

    Standley 1946 Journal of the Arnold Arboretum

  5. Café y campesinos en Guatemala

    Hall 2002 LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas)

Indexed by OpenAlex 52 open-access works in all Metadata under CC0 1.0