page_title: Guatemalans
section_title: Cuisine
hierarchical_section_title: Guatemalans / Guatemalan culture / Cuisine
caption_attribution_description: English: A en:Chipilín tamal in Oaxaca, Mexico. Español: Tamal de es:Chipilín en Oaxaca, Mexico.
context_page_description: Guatemalans are people connected to the country of Guatemala. This connection may be residential, legal, historical or cultural. For most Guatemalans, several of these connections exist.
  Guatemala is a multicultural society, and is home to people from many different ethnicities and religions. Therefore, many Guatemalans do not equate their nationality with ethnicity, but with citizenship and allegiance to Guatemala. The overwhelming majority of Guatemalans are the product of varying degrees of admixture between European ethnic groups and the indigenous peoples of the Americas, known as Amerindians. Guatemalans are also colloquially nicknamed Chapines in otherSpanish-speaking countries of Hispanic America.
context_section_description: The Guatemalan cuisine reflects the multicultural nature of Guatemala, in that it involves food that differs in taste depending on the region. Guatemala has 22 departments of (or divisions), each of which has very different food varieties. For example, Antigua Guatemala is well known for its candy which makes use of many local ingredients fruits, seeds and nuts along with honey, condensed milk and other traditional sweeteners. Antigua's candy is very popular when tourists visit the country for the first time, and is a great choice in the search for new and interesting flavors.
  Many traditional foods are based on Maya cuisine and prominently feature corn, chilis and beans as key ingredients. Various dishes may have the same name as dishes from a neighboring country, but may in fact be quite different for example the enchilada or quesadilla, which are nothing like their Mexican counterparts.
  There are also foods that it is traditional to eat on certain days of the week – for example, by tradition it is known that on Thursday, the typical food is "paches", which is like a tamale made with a base of potato, and on Sundays it is traditional to eat tamales, due to the fact that Sundays are considered holidays. Certain dishes are also associated with special occasions, such as fiambre for All Saints Day on November 1 and tamales, which are common Christmas.
  There are reportedly hundreds of varieties of tamales throughout Guatemala. They key variations are what is in the masa or dough (corn, potatoes, rice), what's in the filling (meat, fruits, nuts), and what is it wrapped with (leaves, husks). The masa is made out of corn that is not sweet, such as what is known as feed corn in the U.S.A. In Guatemala, this non-sweet corn is called maize and the corn that Americans from the USA are used to eating on the cob, sweet corn, they call elote. Tamales in Guatemala are more typically wrapped in plantain or banana leaves and mashan leaves than corn husks.
  The ancient Mayan civilization lasted for about six hundred years before collapsing around 900 A.D. Today, almost half of the Guatemalan population is still Mayan.  These natives live throughout the country and grow maize as their staple crop. In addition, the ancient Maya ate amaranth, a breakfast cereal similar to modern day cereals.
caption: Chipilín Tamal, a common dish usually eaten at dinner
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