History of Guatemala

Under Spanish rule until 1821

During the 1900s, a variety of military and civilian governments ruled

36 year guerrilla war ended in 1996 after more than 100,000 deaths and created 1 million refugees

About Guatemala

Population: 14 million

Languages: 60% speak Spanish and 40% Amerindian

About 21 different original Mayan languages are still spoken in Guatemala today.

Government type: Constitutional Democratic Republic

National Holiday: Independence Day on September 15

Religion: Roman Catholic, Protestant, Indigenous Mayan beliefs

Name means: "Land of the trees" or "mountain of vomiting water

Gutemala is famous for it's bio diversity and ecological diversity including many species and animals.

It is known for it's regualar hit of earthquakes each year.

One famous area known to withstand the disasters is Antigua which includes; historical churches, cobble stone streets, old architectual buildings.

About the size of the US state of Tennessee.

Invented the 1st chocolate bar in Guatemala.

Blue denim aka "blue jeans" were invented in Guatemala

The average woman in Guatemala works more than any other women in the world

Very intellegent in mathametical concepts, they inveneted the concept of zero

Health Statistics

Public health expenditure is among the lowest in the Americas; around 1% of the GDP

20% of its population lacks regular access to health services

21.5% of the population lives on less than US $1 per day, mainly in rural and indigenous areas

49% of children under 5 suffer from chronic malnutrion

30% of pregnant women have nutrional defects

Food insecurity has worsened in recent years and a large amount of the population suffering from acute and severe malnutrion has reappeared

Birth rate: 34.58 births/1,000 population (U.S- 66.3 births/1,000 population)- 2004

Life expectancy at birth: 65 years (U.S- 77.9 years)

Culture

Reflects strong Mayan and Spanish influences

Guatemala is one of the largest and most populas Latin American countries.

Reflects the multicultural nature of Guatemala, that involves food that differs in taste depending on region

Many traditional foods are based on Maya cuisine and prominently feature corn, chiles, and beans as key ingredients

Individuals in Guatemala are polychronic, in which they don't live their life based on a set schedule or believe they should ever be on time.

Believe they have no control over their health from day to day.

Touching is a common way to communicate feelings and use eye contact when listening to others.

Guatemalans believe injections are the most effective treatment for illnesses and they fear the chemicals used in biomedicine.

Meal Patterns of Guatemala

Breakfast

Simple, typically including an assortment of eggs, tortillas, beans, and plantains

Many take advantage of the country's abundant tropical fruits, like bananas, papaya, mangoes, and avocado

Breakfast is not complete without a mug of world-class Guatemalan coffee

Meals

Corn, beans, rice, cheese, and tortillas form the backbone of most Guatemalan meals

Meat stews (caldos) and soups (sopas) are also popular dishes

Nachos, tamales, and enchiladas are commonly eaten

Snacks and Sides

Guacamole: mashed avocados, mixed with lemon or lime juice and diced vegetables like onion, tomato, and garlic. Served with chips

Spiced mango: sliced green mango, seasoned with chili and lime

Tortillas: thin, flat corn cakes, a staple food (as cheap as 5 cents on the street)

Nachos: include toppings like cheese, refried beans, avocado and peppers

Elotes: roast ears of corn with cheese, lime, chili, and butter or mayonnaise

Desserts

Tres Leches Cake: A cake soaked in three kinds of milk (evaporated milk, sweetened condensed milk, and cream)

Flan: a wobbly, golden-colored caramel custard

Nutrient Sources

Protein source

- chicken, beans, beef, turkey

Starch sources

-corn, rice

Fruits

-plantains

Vegetables

-yucca, carrots, celery

Fat sources
-lard, butter, shortening

Seasonings
-Cilantro, cinnamon, chile peppers

Example of a typical Guatemalan diet for a day:

Breakfast: Coffee, black beans, tortillas

Snack (10am)- sweet corn drink, atole

Large lunch

Snack (4pm)- coffee and sweet pastry

Dinner: Eggs, vegetables, black beans and tortillas

Holidays

Heavily attended fairs and religious festivals are scheduled in every part of Guatemala throughout the year

• Semana Santa (Holy Week): marked by festivals throughout the country; many Guatemalans travel to Antigua to the great Baroque cathedral


• National Day of Independence: celebrated across the country with fireworks, dances, parades, football, and cockfights


• All Saints' Day: unique traditions; giant kites are flown in the cemetaries, feasts with a traditional food known as fiambre, a salad made from cold cuts, fish, and vegetables, horse faces and traditional dancing


• Weekly market days in Indian Villages are important social gatherings; one of the best known is the market in Chichicastenango

Jacon

Jacon

Jacon is a popular dish among the Mayan population of Guatemala. Chicken is simmered in a sauce tinted a beautiful green by tomatillos and cilantro and thickened with ground sesame and pumkpin seeds and corn tortillas

Ingredients:

-chicken, cut into serving pieces (2 1/2 to 3 pounds)

-4 cups water

-2 tsp salt

-1/4 cup pumpkin seeds

-2 corn tortillas, chopped, soaked in water, drained

-1 cup tomatillos, hulled and chopped

-1 bunch cilantro, chopped

-1 bunch scallions, chopped

-1 to 5 jalapenos, chopped

Method:

1. Place chicken, water and salt into a large pot over medium high flame. Bring to boil, reduce heat to medium-low and simmer for 30 minutes to 1 hour.

2. Remove the chicken to a bowl and strain and set aside the broth. Let chicken cool, then remove the meat from the bones and shred it with your fingers. Set aside.

3. Heat a dry skillet over medium flame. Add the pumpkin and sesame seeds and toast, stirring until lightly browned. Remove to a coffee grinder and grind to a fine powder.

4. Add the sesame and pumpkin seeds, tortillas, tomatillos, cilantro, scallions and chile perppers to a food processor or blender. Add 1 cup of the reserved broth and process until smooth. If using a blender you may have to do this step in batches.

5. Return the chicken to the pot.Pour over pureed sauce and add 1 to 1 1/2 cups of the remaining broth to give it a sauce-like consistency.

6. Heat over medium-low flame and simmer for an additional 15-25 minutes. Adjust seasoning and serve.

Variations

• Leave the chicken pieces whole if you prefer.
  


• If you can't find pumpkin seeds, simply use 1/2 cup of sesame seeds. And if finding sesame seeds is a problem, you can substitute a slightly smaller amount of tahini.

Horchata de Arroz Recipe

Ingredients:

1 cup long grain white rice

2 cups water

1 tsp vanilla

1 tsp cinnamon

1/2 cup sugar

2 cups cold water

1 can evaporated milk

1/2 cup diced canaloupe

2 tbsp of slivered almonds

Method

1. Soak the rice in 2 cups of water for an hour.

2. Place the rice and its soaking water in a blender, along with vanilla, cinnamon, and sugar. Blend the mixture for 1 minute and then pulse for another 40 seconds.

3. Strain into a pitcher. Add 2 cups of cold water, the evaporated milk, diced canaloupe, and chopped almonds.

4. Stir well and serve over ice.

References
Kittler, Sucher. "Food and Culture" 5th Edition.
Guatemala. CIA World Fact Book; 2004. Academic Search Complete.
http://gocentralamerica.about.com/od/guatemalaguide/p/Guatemala_Food.htm
http://www.state.gov/r/pa/ei/bgn/2045.htm
http://www.youtube.com/watch?v=UtzTsG8yc90&feature=related