TYPICAL DISHES OF ZUNIL

B’ENOM

This dish began to be consumed at the beginning of the 19th century, in the year 1990 its consumption became popular throughout Good Friday of Catholic Lent.

It is made with tomatoes and other spices; it has a unique flavor, it´s eaten with tamales wrapped in corn husks.

• Beef or pork is used
• It is prepared in grinding stone because it gives it a unique flavor.
• Products from the region are used such as tomatoes, onions, among others
• This dish is 100% natural with a high nutritional level

PREPARATION:
1. All ingredients 
2. Tomatoes and spices grind on the stone.
3. Mix and add salt to taste
4. It is wrapped in “Maxan” leaves, the meat is placed and then the mixture is added.
5. It is placed in a clay pot
6. It is cooked for a minimum of an hour and a half

Explanation in Spanish

BEEF BROTH

The broth is one of the important dishes in Guatemalan culinary tradition, Its main ingredients are meat, vegetables and legumes. Although in many places and homes in the country it is served differently.

This dish is consumed in special activities that take place in the municipy at weddings, baptisms, and births.

PREPARATION:

The ingredients need to be ready, washed and disinfected

The meat is cut into pieces, then placed in a pot with water.

It has to be cooked for Two hours and then vegetables and spices are added.

KICHOM

It is a local meal because it is made with vegetables and other ingredients of the place.

It is made with tomatoes, dried chilies (Chili is optional) and meat.

PREPARATION:

The meat is cooked

The tomatoes are cooked in a pot.

The chilies need to be hydrated in hot water

Grind all the ingredients in a grinding stone

Salt to taste.

 

SAKIL

It is a very peculiar dish. The ingredients and preparation techniques are very typical of Zunil. seeds of Chilacayote, tomatoes, dried chilies and corn dough, are the main ingredients. The beef or pork is integrated into the mixture.

• Chilacayote seeds are roasted in a “comal”.
• The tomatoes and chilies are roasted in the “comal” too.
• The roasted ingredients and the dough are ground in the grinding stone.
• Cooked meat is integrated into the mixture in a bowl.

 

WATERCRESS BROTH:

It is a dish that all of the inhabitants of Zunil usually consume on Monday, but all people make it on Easter Monday Catholic Holy Week

 

PREPARATION:

The ingredients are ready: a watercress bunch and vegetables.

The ingredients are washed and disinfected

The meat is cut into pieces, then placed in a pot with water.

It´s cooked for two hours and then vegetables and spices are added.

 

ACTUAL MEALS:

CHURRASCO

One of the foods that was strongly incorporated in the gastronomy of Zunil.

They are commonly performed at weddings, baptisms, during the fair and among others. The vegetables which accompany are the same ones that are harvested in zunil area.

PEPIÁN

This is a traditional dish known throughout Guatemala. It was originated before the arrival of the Spaniards in the kakchikel area that we know today as Chimaltenango. It is served in religious ceremonies, It is a “recado”, a thick sauce. that can be prepared with beef ribs, pork, chicken or a mixture of different meats.

 

BEEF STEW

A dish that the inhabitants of Zunil cook in their homes at any time of the year. It is also included as a favorite dish to serve in special celebrations

VEGETABLE SALAD

A dish that is often prepared in Zunil with a variety of vegetables that are harvested daily, needed: scraped carrots, lettuces, radishes, cucumbers, coriander, tomatoes, onions and finally lemon juice to taste.

DESSERTS

 All Saints Day.

All families have the tradition of eating delicious desserts with unique flavor, as the “Ayote in brown cane sugar syrup”.

It is a typical dessert, made by: whole panela, cinnamon sticks, fat pepper, ginger, water and without forgetting the Ayote .

 

Preparation:

For its preparation families recommend:

 The ayote cut into pieces.

 Put them in a bowl

 Simmer it with the rest of the ingredients.

 Cooking should last between 50 and 60 minutes.

SWEET POTATO

It is a dessert consumed in the municipality. Especially the day of the dead Faithful is consumed on november two.

SWEET CHICKPEAS

Sweet chickpeas is a very delicious dessert. This recipe is traditional Easter in Guatemala. It’s like a reminder of the last supper. In Zunil it is consumed during the holy week and goes with bread.

• The chickpeas are cooked in ash.
• Then they wash and remove the husks.
• The chickpeas are cooked in a pot with water.
• Put a cinnamon stick and cover the pot.
• With a wooden spoon it´s stirred during the cooking time.
• After that, brown sugar cut into small pieces or sugar is incorporated.
• it is Served cold on a plate with bread.
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CHILACAYOTE

It is a type of pumpkin. Its very well known in the Zunil municipy. During the corn harvest this pumpkin is found among the cornfields. It is consumed as a dessert. In the municipy there is a very common way of preparation.

The chilacayote is cut into small pieces.

Water is boiled in a pot.

Then the chilacayote is cast.

Cook over medium heat.

Sugar and cinnamon are incorporated.

Allow to cool and serve on a plate.