JOCON – Guatemala‘s Maya Kitchen
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some condiments!
The huge gastotronomy in Guatemala’s typical dishes has a large share of soups, broths, meats, refried beans, casseroles, stews, juices, errands, dried, preserved, porridges, boiled, sweet and sour dishes, Your choices vary by complexity in the preparation and availability of ingredients. Here are some of the typical dishes of Guatemala and links to some recipes.
The Government of Guatemala, on November 7, 2007 declared Intangible Cultural Heritage of the Nation five typical dishes. These are the first creations of culinary arts to be part of the cultural heritage of the country. These dishes are fusion of pre-Columbian cuisine with ingredients from Hispano-Arabic origin:
the Jocón
the Pepián
The Kaq ‘ik
Bananas in mole
Beans Chicharrón
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Three of these delicacies date back more than four centuries ago and are a fusion of ingredients from the pre-Columbian Guatemala with Spanish products and Arabs brought to the land by the Spanish conquerors. These dishes are prepared broths and sauces flavored with spices, herbs and vegetables, and accompanied by meat. Chicken goes with Jocón, turkey is the meat component in Kaq ‘ik, and chicken in Pepián. These dishes were created during the sixteenth century in the kitchens of the leading families of the kingdom of Guatemala and convents, all of peninsular Spaniards or Creoles. However, Kaq ‘ik is a meal of indigenous origin and preparation currently, still not many variations of the original. Meals were great ceremonies that followed, where the wealthiest families of the people involved.
The Jocón is a green chicken beef broth with potatoes and a vegetable called chayote (Sites Chayote) color is due to using miltomate (in Mexico “Tomatillo“) a variety of tomato that is green and slightly acid and having a shell or shell dried mature and must be removed for use.
You can learn more about the preparation of these dishes and prepare them together with Chef Anita at our very own Lake Atitlan Guatemala Cooking School. Come join us soon.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Jocon’s Recipe:
3 lbs chicken (typically one whole chicken)
4 oz tomatillo (cut in half)
10 green onions (scallions), (1 large bunch)
1 bunch cilantro
1 bunch celery
1/2 lb. green tomatoes
2 cloves garlic
1 medium white onion
3 green bell peppers (chilies pimiento verde)
1 tablespoon salt
5 whole black peppercorns, cracked
2 Tablespoons vegetable oil
The dish is typically made with a whole chicken. Cut the chicken into 8 or more pieces with bones included. Bones are typically cooked with stews and soups in Guatemalan cuisine to add flavor but boneless chicken would work just as well in this dish if preferred. In a stock pot, add about 2 tablespoons of vegetable oil, just to coat the bottom of the pot. Lightly brown the chicken in the oil. While the chicken is browning, chop all remaining ingredients, except the salt and pepper. Put all the raw veggies in the blender with 1-2 cups of water. Puree and add puree to stock pot with chicken. You may need to puree in two batches. Add the 5 cracked peppercorns to the stew along with a tablespoon of salt. Cover and simmer until chicken is cooked through, approximately 30 minutes.
Serve with rice.