Vegetarian Journal - Issue 4 2010 - The Vegetarian Resource Group

GuatemalanVegan CuisineBy Chef Nancy BerkoffTHE NORTHERNMOST OF CENTRAL AMERICANnations, Guatemala is approximately 42,000square miles, making it about the same sizeas Tennessee. It is bordered by Mexico to its north andwest, by the nation of Belize and the Caribbean Sea toits east, by El Salvador and Honduras to its southeast,and by the Pacific Ocean to its southwest. The terrainis predominately mountainous, with a tropical climateacross the fertile coastal plains. These conditions contributeto the country’s rich biodiversity and foster itsproduction of bananas, cocoa, coffee, rice, and sugar.Guatemala may be best known for its rich Mayanheritage, which dates back to at least 12,000 B.C. TheSpanish began exploring what is now Guatemala in1519 and claimed it as part of New Spain. In 1821,Guatemala and its neighbors El Salvador, Honduras,Nicaragua, and Costa Rica won their independenceand formed the United Provinces of Central Americashortly thereafter. However, civil wars contributed tothe federation’s collapse, and Guatemala became anindependent republic in 1839. The country weathereddictators and coups well into the 20 th century, buttoday, it is a constitutional democratic republic withan elected president and a unicameral congress.Guatemala has a population of 14 million, andhalf of the country’s citizens are Maya. In fact, thereare at least 22 different Mayan groups with as manylanguages! Guatemalans who are not Maya are dividedamong Ladinos, who are descendents of Europeans andIndians; African immigrants; and a European minority,mostly from Spain.ABOUT GUATEMALAN CUISINEGuatemala’s many cuisines reflect the melding of verysophisticated pre-Colombian cooking styles with Europeaninfluences, as well as the availability of manufacturedfood products from all over the world. It is notpossible to capture all the color and variety of the vastarray of Guatemalan cuisine in one article! However,here are some fundamentals.Corn is king in this country, and beans are queen.Frijoles (beans) are served at almost every meal andprovide much of the protein. Black or red beans arepopular, slow-cooked all day with peppers or chilies,garlic, onions, and (traditionally) lard. It is commonto mash beans into a thick paste and serve them with“Many meals in Guatemalaare similar to those in nearbyMexico, with corn, beans,rice, cheese, and tortillasas recurring ingredients.”soft or hard (fried) corn tortillas. A more healthful wayto enjoy beans is to use a small amount of vegetable oilfor cooking and to steam or roast tortillas.Many meals in Guatemala are similar to those innearby Mexico, with corn, beans, rice, cheese, and tortillasas recurring ingredients. You’ll encounter nachos,tamales, and enchiladas as street or café foods, especiallyin cities. In the country, you’ll find vegetables roastedover an open fire and breads baked in large clay kilns.Guatemalan breakfast may be an assortment of tortillas,beans, and plantains, often accompanied by wonderfultropical fruits, such as bananas (so many differentkinds!), papaya, mangos, and avocado.Guatemala produces some of the world’s tastiestcoffee, but the best beans are reserved for export.Therefore, ‘traditional’ Guatemalan coffee can be22 Vol. 29, Issue Four 2010 VEGETARIAN JOURNAL