How many kinds of tamales are there in Guatemala? As explained in the entry, The Main Ingredients of the Guatemalan Chuchitos, these are quite possibly the most popular tamal in Guatemala. Chuchitos are made with cooked corn which is turned into maize dough and the tomato-based blend of pumpkin seeds and other herbs into a … Read more
Here are the two main ingredients for chuchitos, the Guatemalan corn tamales wrapped in maize husks. Here I caught Jennifer, grand daughter, and Anita, grand mother, on their way back from the mill where they had their cooked corn turned into maize dough and the tomato-based blend of pumpkin seeds and other herbs into a … Read more
Our loyal and long-time reader Jessica Flores explained the differences on Facebook. Here are my quick and dirty translations on the fly: Chuchitos = corn dough, tomato-based sauce y meat inside, wrapped in dried maize husks. Eaten as an appetizer. Tamalitos = single corn dough and other ingredients such as chipilin, chicharrón, etc., no sauce, … Read more
Continuing with our milpa crops, here we have the most widely eaten Guatemalan tamal(e), which goes by the name of chuchito (puppy or little dog). Back on my first Guatemalan cuisine series, I brought to you another type of tamal named pache. Then, I said that tamales are probably the oldest food from the American … Read more