{"id":663,"date":"2026-06-18T10:57:07","date_gmt":"2026-06-18T16:57:07","guid":{"rendered":"https:\/\/nominaciones.mcd.gob.gt\/glossary\/"},"modified":"2026-07-08T16:29:34","modified_gmt":"2026-07-08T22:29:34","slug":"glossary","status":"publish","type":"page","link":"https:\/\/nominaciones.mcd.gob.gt\/en\/glossary\/","title":{"rendered":"Glossary"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"663\" class=\"elementor elementor-663 elementor-540\" data-elementor-post-type=\"page\">\n\t\t\t\t<div class=\"elementor-element elementor-element-beb4984 e-con-full e-flex e-con e-parent\" data-id=\"beb4984\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-16f8973 elementor-widget elementor-widget-shortcode\" data-id=\"16f8973\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"shortcode.default\">\n\t\t\t\t\t\t\t<div class=\"elementor-shortcode\"> <div class=\"unesco-glosario-v2\">  <section class=\"uglo-hero\"> <div class=\"uglo-hero-bg\"><\/div> <div class=\"uglo-hero-overlay\"><\/div> <img decoding=\"async\" class=\"uglo-deco uglo-deco-hero-left\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/06\/New_2ELEMENTO1-100-copia.png\" alt=\"\" aria-hidden=\"true\" > <img decoding=\"async\" class=\"uglo-deco uglo-deco-hero-right\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/06\/New_2ELEMENTO4-100-copia.png\" alt=\"\" aria-hidden=\"true\" > <div class=\"uglo-container uglo-hero-inner\"> <div class=\"uglo-hero-content\"> <span class=\"uglo-eyebrow uglo-eyebrow-light\"> Culinary knowledge and practices <\/span> <h1> Recado&#039;s glossary <\/h1> <p> Words, ingredients, utensils, techniques, and recipes that are a part of Guatemala\u2019s culinary memory. <\/p> <div class=\"uglo-hero-meta\"> <span> 63 terms <\/span> <span> Culinary heritage <\/span> <span> Community memory <\/span> <\/div> <\/div> <\/div> <\/section>  <section class=\"uglo-intro\"> <div class=\"uglo-container\"> <div class=\"uglo-intro-grid\"> <div class=\"uglo-intro-heading\"> <span class=\"uglo-eyebrow uglo-eyebrow-dark\"> Words that preserve knowledge <\/span> <h2> To know is to also safekeep <\/h2> <\/div> <div class=\"uglo-intro-text\"> <p> This glossary gathers terms associated with recado recipes, ingredients, utensils, cooking techniques, and culinary expressions.  <\/p> <p> Each word preserves information about the territory, the communities, and the practices passed down from generation to generation. <\/p> <\/div> <\/div> <div class=\"uglo-tools\"> <label class=\"uglo-search\"> <span class=\"uglo-search-icon\" aria-hidden=\"true\" ><\/span> <input type=\"search\" class=\"uglo-search-input\" placeholder=\"Search a term in the glossary...\" aria-label=\"Search a term in the glossary\" autocomplete=\"off\" > <button type=\"button\" class=\"uglo-clear\" aria-label=\"Clear search\" > \u00d7 <\/button> <\/label> <div class=\"uglo-results\" aria-live=\"polite\"> <strong class=\"uglo-result-count\"> 63 <\/strong> <span> available terms <\/span> <\/div> <\/div> <nav class=\"uglo-alphabet\" aria-label=\"Filter terms by letter\" > <button type=\"button\" class=\"uglo-letter is-active\" data-uglo-letter=\"all\" > All <\/button>  <button type=\"button\" class=\"uglo-letter\" data-uglo-letter=\"A\" > A <\/button>  <button type=\"button\" class=\"uglo-letter\" data-uglo-letter=\"C\" > C <\/button>  <button type=\"button\" class=\"uglo-letter\" data-uglo-letter=\"E\" > E <\/button>  <button type=\"button\" class=\"uglo-letter\" data-uglo-letter=\"G\" > G <\/button>  <button type=\"button\" class=\"uglo-letter\" data-uglo-letter=\"H\" > H <\/button>  <button type=\"button\" class=\"uglo-letter\" data-uglo-letter=\"I\" > I <\/button>  <button type=\"button\" class=\"uglo-letter\" data-uglo-letter=\"J\" > J <\/button>  <button type=\"button\" class=\"uglo-letter\" data-uglo-letter=\"L\" > L <\/button>  <button type=\"button\" class=\"uglo-letter\" data-uglo-letter=\"M\" > M <\/button>  <button type=\"button\" class=\"uglo-letter\" data-uglo-letter=\"N\" > N <\/button>  <button type=\"button\" class=\"uglo-letter\" data-uglo-letter=\"P\" > P <\/button>  <button type=\"button\" class=\"uglo-letter\" data-uglo-letter=\"Q\" > Q <\/button>  <button type=\"button\" class=\"uglo-letter\" data-uglo-letter=\"R\" > R <\/button>  <button type=\"button\" class=\"uglo-letter\" data-uglo-letter=\"S\" > S <\/button>  <button type=\"button\" class=\"uglo-letter\" data-uglo-letter=\"T\" > T <\/button>  <\/nav> <\/div> <\/section>  <section class=\"uglo-content\"> <img decoding=\"async\" class=\"uglo-deco uglo-deco-content-left\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/06\/New_2ELEMENTO2-100-copia.png\" alt=\"\" aria-hidden=\"true\" > <img decoding=\"async\" class=\"uglo-deco uglo-deco-content-right\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/06\/New_2ELEMENTO3-100-copia.png\" alt=\"\" aria-hidden=\"true\" > <div class=\"uglo-container\"> <div class=\"uglo-masonry\">   <article class=\"uglo-card uglo-card-has-image\" data-uglo-letter=\"A\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/06\/WhatsApp-Image-2026-06-24-at-10.56.13.jpeg\" alt=\"Especias y condimentos tradicionales\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> A <\/span> <h3> Achiote <\/h3> <div class=\"uglo-card-description\"> Product from the seeds of <em>Bixa orellana<\/em>, which has a distinct bright red color. In cooking, it is used to provide flavor and color to a dish. It must be ground or in paste before adding it to a recipe. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image\" data-uglo-letter=\"A\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/07\/ajonjoli.jpg\" alt=\"Especias y condimentos tradicionales\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> A <\/span> <h3> Sesame seeds <\/h3> <div class=\"uglo-card-description\"> It is a seed with a mild flavor and aroma that intensifies when toasted. It is used in some sauces and also to decorate breads and champurradas (toasted Guatemalan sweet bread). The seeds should be toasted over moderate heat, otherwise they will pop out of the pan or comal. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image\" data-uglo-letter=\"A\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/07\/amarillo-recado.png\" alt=\"Especias y condimentos tradicionales\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> A <\/span> <h3> Amarillo <\/h3> <div class=\"uglo-card-description\"> A sauce made with tomato, chili pepper, and broth; soaked masa or <em>franc\u00e9s<\/em> bread is used as a thickener. Annatto is added for color, and it is prepared with both vegetables and meats. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-accent\" data-uglo-letter=\"A\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> A <\/span> <h3> Epazote <\/h3> <div class=\"uglo-card-description\"> It is a wild herb in the same family as quinoa and spinach. It is spicy, with pointed, serrated leaves, and has a pungent aroma. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"A\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> A <\/span> <h3> Roast <\/h3> <div class=\"uglo-card-description\"> For wet ingredients, place them directly over the hot coals, rotating them with tongs over the fire until the skin blisters and browns, but doesn't burn. Alternatively, you can place them in a moderately hot skillet or on a moderately hot clay, aluminum, or iron griddle and turn them, shaking the pan by the handle until the skin peels away and turns golden brown. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image\" data-uglo-letter=\"C\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/06\/cacao-copia.jpg\" alt=\"Especias y condimentos tradicionales\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> C <\/span> <h3> Cacao <\/h3> <div class=\"uglo-card-description\"> Fruit of the <em>Theobroma cacao<\/em> tree. Its seed is used to prepare powders for moles, smoothies and artisanal chocolate tablets. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image\" data-uglo-letter=\"C\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/07\/canela-scaled.jpg\" alt=\"Especias y condimentos tradicionales\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> C <\/span> <h3> Cinnamon <\/h3> <div class=\"uglo-card-description\"> It's one of the most widely used spices in cuisines around the world. Cinnamon sticks have a better flavor and aroma than ground cinnamon. To preserve the flavor, it's best to grind the cinnamon stick just before using it. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image uglo-card-accent\" data-uglo-letter=\"C\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/06\/chafaina.jpeg\" alt=\"Dish made with pig&#039;s offal\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> C <\/span> <h3> Chanfaina <\/h3> <div class=\"uglo-card-description\"> Dish based on pig\u2019s offal, veru similar to revolcado due to the cooking process and ingredients used in the recado. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"C\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> C <\/span> <h3> Chiltepe pepper <\/h3> <div class=\"uglo-card-description\"> This is considered a wild variety of pepper that belongs to the <em>Capsicum annuum var. aviculare<\/em> plant. It is a popular ingredient for its mild spiciness, which complements flavors without overpowering them. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image\" data-uglo-letter=\"C\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/07\/cebolla-scaled.jpg\" alt=\"Especias y condimentos tradicionales\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> C <\/span> <h3> Onion <\/h3> <div class=\"uglo-card-description\"> It is the bulb of the herbaceous plant of the same name. It is used as a vegetable or as a condiment in many dishes. In Guatemalan cuisine, scallions, green onions, and onion stems are used to season food. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"C\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> C <\/span> <h3> Chocolate or seco pepper <\/h3> <div class=\"uglo-card-description\"> The chocolate pepper is one of the varieties of the <em>Capsicum annuum var. acuminatum<\/em>. It highlights deep flavors, brightens the rich colors of the recados, and has a mild level of spiciness. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image uglo-card-accent\" data-uglo-letter=\"C\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/06\/chile-en-ollita-copia.jpg\" alt=\"Cobanero peppers\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> C <\/span> <h3> Cobanero pepper <\/h3> <div class=\"uglo-card-description\"> It is a variety of <em>Capsicum annuum var. annuum<\/em> and is named after the region where it is primarily cultivated: Cob\u00e1n, Alta Verapaz, although its production also extends to other departments of Guatemala. Its flavor intensifies during the drying and smoking process. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"C\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> C <\/span> <h3> Diente de perro pepper <\/h3> <div class=\"uglo-card-description\"> Small, thin, cylindrical, and pointed, with some wrinkles. It is shaped like a fang. Its color changes from light green to deep orange when it ripens. It grows in the regions of Zacapa, Izabal, Alta Verapaz, and Pet\u00e9n. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"C\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> C <\/span> <h3> Chile guaque <\/h3> <div class=\"uglo-card-description\"> This pepper variety is an essential ingredient in Guatemalan cuisine, with a distinct deep red color. It is harvested during the rainy season and left out to dry in the sun before being distributed to markets. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"C\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> C <\/span> <h3> Habanero pepper <\/h3> <div class=\"uglo-card-description\"> Its shape is highly varied: round, pumpkin-shaped, or top-shaped. When ripe, it can be yellow, orange, or red. In some regions of Guatemala, it is called chile loco. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-accent\" data-uglo-letter=\"C\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> C <\/span> <h3> Chile pasa <\/h3> <div class=\"uglo-card-description\"> Also known as black chile or prieto. It is another variety of <em>Capsicum annuum<\/em> that undergoes a drying process similar to that of raisins, which provides a dry, smoky flavor.  <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"C\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> C <\/span> <h3> Chile zambo <\/h3> <div class=\"uglo-card-description\"> This pepper is used very similarly to the cobanero pepper, and it has a mild level of spiciness. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"C\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> C <\/span> <h3> Chirmol <\/h3> <div class=\"uglo-card-description\"> A mix of vegetables and peppers, either raw or roasted, ground and dressed with lime juice. It can be served as a complement to meats.  <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"C\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> C <\/span> <h3> Cibaque <\/h3> <div class=\"uglo-card-description\"> Fiber from the cibaque plant, Cyperus canus J.S, is used to tie tamales and other dishes to keep them in place, avoiding the mixture from spilling during cooking. It\u2019s also used to craft mats, baskets and other frequently used items. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image uglo-card-accent\" data-uglo-letter=\"C\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/07\/clavos-de-olor-scaled.jpg\" alt=\"Especias y condimentos tradicionales\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> C <\/span> <h3> Clove <\/h3> <div class=\"uglo-card-description\"> Also known simply as \"cloves,\" these are the flower buds of the <em>Syzygium aromaticum tree<\/em>. They are harvested before they fully develop and then dried. They add aroma and flavor to both sweet and savory dishes. They are used in moderation; it is also recommended to remove the tops before adding them to food, as this helps to mellow their flavor. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"C\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> C <\/span> <h3> Comal <\/h3> <div class=\"uglo-card-description\"> A griddle, usually round, made of clay or iron, which, when placed over a fire, distributes heat evenly across its surface. It is used for cooking tortillas and other foods. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"C\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> C <\/span> <h3> Coriander <\/h3> <div class=\"uglo-card-description\"> In some regions it is known as cilantro <em>(Coriandrum sativum)<\/em>. In Guatemala, it is used to season joc\u00f3n, cocido, chirmoles, and many other dishes, with fresh cilantro leaves. Although many recipes indicate adding the herb at the beginning of preparation, it is preferable to do so at the end, or just before serving, to preserve the aroma and flavor that heat can destroy. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"E\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> E <\/span> <h3> Escudilla <\/h3> <div class=\"uglo-card-description\"> A semicircular bowl or basin where soups, stews or recados are served. In Guatemala they are usually made with clay, but they can also be made out if wood, majolica ceramics, plant bark or other materials.  <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-accent\" data-uglo-letter=\"E\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> E <\/span> <h3> Skirt stake <\/h3> <div class=\"uglo-card-description\"> Flavorful lean meat found on the belly of the cow. The common skirt stake adds excellent flavor to broth. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image\" data-uglo-letter=\"G\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/06\/guisquil.jpeg\" alt=\"A squash variety\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> G <\/span> <h3> G\u00fcisquil <\/h3> <div class=\"uglo-card-description\"> Fruit of <em>Sechium edule<\/em>, that belongs to the gourd family. It\u00b4s used in recados alongside potatoes, carrots and green beans as a complement to the dish. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"E\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> E <\/span> <h3> Estofado <\/h3> <div class=\"uglo-card-description\"> A recado prepared with tomato, annatto, bell pepper, sesame seeds, capers, cloves, bay leaf, oregano, pumpkin seeds, rosemary, thyme, vinegar or sour orange; usually meat and potatoes are added. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"G\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> G <\/span> <h3> G\u00fcicoy <\/h3> <div class=\"uglo-card-description\"> Squash variety widely consumed in Guatemala. When they are tender, it\u00b4s known as g\u00fcicoyito and can be boiled or sauteed. When ripped, it\u2019s called g\u00fcicoy saz\u00f3n and can be served with recados, stews or even desserts. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image uglo-card-accent\" data-uglo-letter=\"H\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/07\/hervir-scaled.jpeg\" alt=\"Especias y condimentos tradicionales\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> H <\/span> <h3> Boil <\/h3> <div class=\"uglo-card-description\"> This is another way to prepare the wet ingredients. Place the ingredients in a small saucepan and add only enough water to prevent sticking or burning. A quarter cup is sufficient when including tomatoes. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"H\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> H <\/span> <h3> Hilachas de res <\/h3> <div class=\"uglo-card-description\"> A sauce made with tomatoes, onions, and guaque pepper, shredded beef cuts, such as eye of round or skirt stake, and vegetables such as potatoes, carrots, and green beans. It is thickened with soaked tortillas or <em>franc\u00e9s<\/em> bread. Annatto is added for color. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image\" data-uglo-letter=\"H\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/06\/hojamaxan.jpeg\" alt=\"Leaves used to wrap tamales and other foods\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> H <\/span> <h3> Hojas de max\u00e1n <\/h3> <div class=\"uglo-card-description\"> Leaves of the <em>Calathea crotalifera S. Watson<\/em> plant that grows in warm and humid climates. It is used as a wrapper for tamales and other dishes. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"H\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> H <\/span> <h3> Hojas de Santa Mar\u00eda <\/h3> <div class=\"uglo-card-description\"> Leaves of <em>Piper auritum<\/em> used to wrap foods during the cooking process. The use of this technique can be traced back to pre-Hispanic times. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image uglo-card-accent\" data-uglo-letter=\"I\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/07\/iwaxte-recado.png\" alt=\"Especias y condimentos tradicionales\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> I <\/span> <h3> Iwaxte <\/h3> <div class=\"uglo-card-description\"> Recado made with a base of ground, roasted ayote (pumpkin) seeds, combined with other ingredients, like peppers. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image\" data-uglo-letter=\"J\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/06\/WhatsApp-Image-2026-06-24-at-10.48.20.jpeg\" alt=\"Traditional recado served in a pot\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> J <\/span> <h3> Joc\u00f3n <\/h3> <div class=\"uglo-card-description\"> Joc\u00f3n takes its name from the K'ich'e word jok om, meaning \"five greens\" or \"green recado\". It has miltomate, green tomatoes, spring onion, green bell peppers, and cilantro. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image\" data-uglo-letter=\"L\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/07\/laurel-scaled.jpg\" alt=\"Especias y condimentos tradicionales\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> L <\/span> <h3> Bay leaf <\/h3> <div class=\"uglo-card-description\"> It is a tree native to Asia Minor. Its leaves are a glossy dark green. A single leaf is enough to season a dish. Whole leaves release their flavor better than when they are grated or chopped. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image\" data-uglo-letter=\"M\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/06\/miltomate.jpeg\" alt=\"Small, green fruit that provides a tart flavor\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> M <\/span> <h3> Miltomate <\/h3> <div class=\"uglo-card-description\"> Also know as tomatillo. It\u2019s a small, green fruit from the Solanales order. It complements dishes with a tart flavor. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-accent\" data-uglo-letter=\"M\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> M <\/span> <h3> Molcajete <\/h3> <div class=\"uglo-card-description\"> Kitchen utensile similar to a \u201cmetate\u201d, used to grind ingredients. There are registers of its used from Pre-Hispanic times. It consists of a container and a grinding piece, both made of stone. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image\" data-uglo-letter=\"M\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/06\/mole2.jpeg\" alt=\"Recado made with a base of spices and peppers\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> M <\/span> <h3> Mole <\/h3> <div class=\"uglo-card-description\"> Word that comes from the n\u00e1huatl word <em>molli<\/em> or <em>mulli<\/em>, which means ground or pulverized. It is made based of peppers and spices to condiment food. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"M\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> M <\/span> <h3> Grind <\/h3> <div class=\"uglo-card-description\"> With \"wet\" ingredients the grinding would turn them into a coarse puree using a grinding stone, mortar and pestle, blender, or food processor.\nWith \"dry\" ingredients it refers to grinding them to a granular consistency, like sifted sand, not pulverizing them. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"M\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> M <\/span> <h3> Mortar <\/h3> <div class=\"uglo-card-description\"> Tool for crushing and grinding spices and sauces, it consists of two pieces: a bowl-shaped container and a pestle or cylindrical piece. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image uglo-card-accent\" data-uglo-letter=\"P\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/07\/patin.png\" alt=\"Especias y condimentos tradicionales\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> P <\/span> <h3> Pat\u00edn <\/h3> <div class=\"uglo-card-description\"> A thick, spicy sauce in which small dried fish (fried on a griddle) are wrapped (using max\u00e1n leaves), and it is usually served with tortillas. A pre-Hispanic dish of Mayan origin. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image\" data-uglo-letter=\"P\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/07\/pepian-recado.png\" alt=\"Especias y condimentos tradicionales\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> P <\/span> <h3> Pepi\u00e1n <\/h3> <div class=\"uglo-card-description\"> A recado of pre-Hispanic origin, it is usually prepared with tomato, pepitoria (pumpkin seeds), guaque pepper, pasa pepper, and other spices, to which different proteins such as hen, chicken, pork, beef, or turkey are added. It is thickened with tortillas or masa. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"P\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> P <\/span> <h3> Pepita <\/h3> <div class=\"uglo-card-description\"> Also known as pepitoria. It is toasted pumpkin seed finely ground that provides a toasted flavor to dishes. It is used as a condiment since pre-Hispanic times. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"P\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> P <\/span> <h3> Ayote seeds <\/h3> <div class=\"uglo-card-description\"> They are smooth, wide, and elongated, and have a greenish color before being sun-dried. Because of their hardness, it is recommended to buy the seeds already roasted and ground. They are used to thicken iwaxte and other sauces. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-accent\" data-uglo-letter=\"P\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> P <\/span> <h3> Pumpkin seeds <\/h3> <div class=\"uglo-card-description\"> They have been part of the cuisine of the Americas since pre-Columbian times. They were quickly incorporated into European recipes that called for nuts. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"P\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> P <\/span> <h3> Chilacayote seeds <\/h3> <div class=\"uglo-card-description\"> They are large, round, yellowish seeds. They are eaten roasted or ground and added to the recados. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"P\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> P <\/span> <h3> Grinding stone <\/h3> <div class=\"uglo-card-description\"> A flat surface on which another piece, the pestle, is moved manually with rhythmic movements. An instrument on which nixtamalized corn dough is traditionally ground. Carved from basalt stone; a rough stone excellent for grinding food. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"P\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> P <\/span> <h3> Black pepper <\/h3> <div class=\"uglo-card-description\"> In Guatemalan cuisine, pepper is used in two forms: whole peppercorns, called \"Castilla pepper,\" and ground black pepper.\nGround black pepper has a pungent aroma and spicy flavor and should always be added at the end of cooking. Whole peppercorns work best in dishes that require more time to cook. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-accent\" data-uglo-letter=\"P\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> P <\/span> <h3> Allspice <\/h3> <div class=\"uglo-card-description\"> It has a mild flavor that makes it compatible with many other flavors. It is one of the three main spices native to the New World, along with vanilla and peppers. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image\" data-uglo-letter=\"P\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/07\/pinol-recado.png\" alt=\"Especias y condimentos tradicionales\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> P <\/span> <h3> Pinol <\/h3> <div class=\"uglo-card-description\"> A stew prepared with different types of corn (toasted on a <em>comal<\/em> and ground before being added to the broth), which includes various meats such as beef, turkey, free-range chicken, free-range rooster, rabbit, goat meat, or pork spine. Sometimes tomato, bell pepper, and cilantro are added. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"P\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> P <\/span> <h3> Cut of pork meat (leg or shoulder) <\/h3> <div class=\"uglo-card-description\"> It's any other cut of pork that doesn't have a bone, including the shoulder. This meat is used stewed or boiled in any pork dish. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"P\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> P <\/span> <h3> Poyo (stone stove) <\/h3> <div class=\"uglo-card-description\"> A masonry work surface where all kinds of tasks are carried out, including food preparation and cooking using charcoal and wood. A chimney is located at the top. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image uglo-card-accent\" data-uglo-letter=\"P\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/06\/pulique.png\" alt=\"Quichom is a dish that refers to the dish made with ancho pepper\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> P <\/span> <h3> Pulique <\/h3> <div class=\"uglo-card-description\"> This recado is made with tomato, tomatillo, annatto, epazote, and guaque pepper. It is often combined with free-range chicken, beef, ribs, turkey, dried fish, chicken, duck, or rabbit; vegetables such as g\u00fcisquil or potatoes are optional. It is usually thickened with corn masa. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image\" data-uglo-letter=\"Q\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/06\/mole.jpeg\" alt=\"Quichom is a dish that refers to the dish made with ancho pepper\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> Q <\/span> <h3> Quichom <\/h3> <div class=\"uglo-card-description\"> This name refers to the \"food made with ancho pepper (poblano pepper)\" or \"pepper food of Quetzaltenango\". This dish started as a travel food that grandmothers and grandfathers would take with them for long journeys, as it stays fresh longer.\n <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image\" data-uglo-letter=\"R\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/06\/OLLAS-copia.jpg\" alt=\"Suban\u2019ik, traditional Guatemalan recado\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> R <\/span> <h3> Recado <\/h3> <div class=\"uglo-card-description\"> A mix of raw or cooked ingredients that have been ground and thickened. Meats and vegetables can be added to provide flavor, texture, and color. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image\" data-uglo-letter=\"R\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/06\/chafaina.jpeg\" alt=\"Guatemalan traditional dish\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> R <\/span> <h3> Revolcado <\/h3> <div class=\"uglo-card-description\"> A dish made with pig\u2019s head and red recado, prepared by slow cooking. It is the result of the culinary exchange between native peoples traditions and those brought by the Spanish.  <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image uglo-card-accent\" data-uglo-letter=\"T\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/06\/WhatsApp-Image-2026-06-24-at-10.53.34.jpeg\" alt=\"Tamalitos de masa\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> T <\/span> <h3> Tamalitos <\/h3> <div class=\"uglo-card-description\"> Small tamales made with simple corn masa, with no filling or sauce, boiled in tusa or max\u00e1n leaves and served as a side. They are also known as white tamales or travel tamales. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"S\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> S <\/span> <h3> Samat <\/h3> <div class=\"uglo-card-description\"> It is a plant native to the Americas that was used by the indigenous peoples of the Americas to season their food before the arrival of the Spanish. In Guatemala, it is mainly used as a seasoning in the cuisine of Alta Verapaz and the Pacific coast. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"S\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> S <\/span> <h3> Saq\u2019ik <\/h3> <div class=\"uglo-card-description\"> Recado made with turkey, tomato, tomatillo, dried pepper, mint and samat, thickened using corn dough. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image\" data-uglo-letter=\"S\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/06\/Subanik.png\" alt=\"Especias y condimentos tradicionales\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> S <\/span> <h3> Suban\u2019ik <\/h3> <div class=\"uglo-card-description\"> Spicy recado with three meats - beef rib, pork or chicken backbone, among others - prepared with tomato, miltomate, bell pepper, annato, zambo pepper, guaque pepper, pasa pepper, chocolate pepper, cobanero pepper. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-has-image uglo-card-accent\" data-uglo-letter=\"T\" >  <div class=\"uglo-card-image\"> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/06\/chiles-tostando-copia.jpg\" alt=\"Peppers toasting over a comal\" loading=\"lazy\" > <\/div>  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> T <\/span> <h3> Toast <\/h3> <div class=\"uglo-card-description\"> A technique that consists of roasting an ingredient directly over a fire or a comal (griddle) to achieve a certain degree of toasting or charring. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"T\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> T <\/span> <h3> Tomato <\/h3> <div class=\"uglo-card-description\"> The name comes for the n\u00e1huatl word <em>tomatl<\/em>, a fruit of a plant native to America. It can be consumed fresh or prepared in sauces, salads, stews, <em>chirmol<\/em>, and other recipes. <\/div> <\/div> <\/article>   <article class=\"uglo-card\" data-uglo-letter=\"T\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> T <\/span> <h3> Plum tomato <\/h3> <div class=\"uglo-card-description\"> This is the type most commonly used in Guatemalan cuisine to prepare recados and long cooking stews. Its shape may vary: it can be long, pear shaped or round. <\/div> <\/div> <\/article>   <article class=\"uglo-card uglo-card-accent\" data-uglo-letter=\"T\" >  <div class=\"uglo-card-body\"> <span class=\"uglo-card-letter\"> T <\/span> <h3> Tusa <\/h3> <div class=\"uglo-card-description\"> Dry corn husk used as a wrapper for tamales and other recipes. <\/div> <\/div> <\/article>  <\/div> <div class=\"uglo-empty\" hidden> <img decoding=\"async\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/06\/New_2ELEMENTO2-100-copia.png\" alt=\"\" aria-hidden=\"true\" > <h3> We can\u00b4t find that term <\/h3> <p> Try with a different word or select again the &quot;All&quot; option. <\/p> <\/div> <\/div> <\/section>  <section class=\"uglo-closing\"> <div class=\"uglo-closing-bg\"><\/div> <div class=\"uglo-closing-overlay\"><\/div> <img decoding=\"async\" class=\"uglo-deco uglo-deco-closing\" src=\"https:\/\/media.mcd.gob.gt\/unesco\/2026\/06\/New_2ELEMENTO4-100-copia.png\" alt=\"\" aria-hidden=\"true\" > <div class=\"uglo-container\"> <div class=\"uglo-closing-content\"> <span class=\"uglo-eyebrow uglo-eyebrow-light\"> Perpetuation of knowledge <\/span> <h2> Each word saves a part of our culinary memory <\/h2> <p> Acknowledging and documenting these terms contributes to putting into value the knowledge, techniques, and ingredients that keep traditional Guatemalan cuisine alive. <\/p> <\/div> <\/div> <\/section> <\/div><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"footnotes":""},"class_list":["post-663","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/nominaciones.mcd.gob.gt\/en\/wp-json\/wp\/v2\/pages\/663","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nominaciones.mcd.gob.gt\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/nominaciones.mcd.gob.gt\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/nominaciones.mcd.gob.gt\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nominaciones.mcd.gob.gt\/en\/wp-json\/wp\/v2\/comments?post=663"}],"version-history":[{"count":1,"href":"https:\/\/nominaciones.mcd.gob.gt\/en\/wp-json\/wp\/v2\/pages\/663\/revisions"}],"predecessor-version":[{"id":664,"href":"https:\/\/nominaciones.mcd.gob.gt\/en\/wp-json\/wp\/v2\/pages\/663\/revisions\/664"}],"wp:attachment":[{"href":"https:\/\/nominaciones.mcd.gob.gt\/en\/wp-json\/wp\/v2\/media?parent=663"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}