{"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> 29 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\"> 29 <\/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=\"M\" > M <\/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=\"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=\"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 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\/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> 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\" 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\" 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> 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-accent\" 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=\"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\" data-uglo-letter=\"G\" >  <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 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\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\" 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\" data-uglo-letter=\"I\" >  <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=\"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=\"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> Pulique <\/h3> <div class=\"uglo-card-description\"> Thick recado with meat and vegetables, it can be prepared with chicken, beef or pork. <\/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\/subanik-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\/hilachas-copia.jpg\" 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\" 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 uglo-card-has-image\" 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> 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}]}}