Fiambre is a traditional food from Guatemala eaten on November 1 and 2. Guatemala, like many other Catholic countries, celebrates the Day of the Dead (Día de los Muertos) and the All Saints Day (Día de los Santos). It's a chilled salad that may be made from over 50 ingredients.
Many traditional foods in Guatemalan cuisine are based on Maya cuisine and prominently feature corn, chilis and beans as key ingredients.
There are also foods that are commonly eaten on certain days of the week. For example, it is a popular custom to eat paches (a kind of tamale made from potatoes) on Thursday. Certain dishes are also associated with special occasions, such as fiambre for All Saints Day on November 1 and tamales, which are common around Christmas.
There are reportedly hundreds of varieties of tamales throughout Guatemala. The key variations include the ingredients in the masa or dough (corn, potatoes, rice), in the filling (meat, fruits, nuts), and what it is wrapped with (leaves, husks). Tamales in Guatemala tend to be wrapped in green 'maxan' leaves (Calathea lutea), while Chuchitos hi — which resemble Mexican tamales — are wrapped in corn husks. The masa is made out of corn that is not sweet, such as what is known as feed corn in the U.S.A. In Guatemala, this non-sweet corn is called maize and the corn that Americans are used to eating on the cob (sweet corn), Guatemalans call elote. Tamales in Guatemala are more typically wrapped in plantain or banana leaves and maxan leaves than corn husks. Additionally Guatemalan tamales use cooked masa, which is prepared in a time-consuming process that requires a significant amount of work.
Tamales colorados ("red tamales") owe their name to the tomato and achiote (annato seed) that give them their color, wrapped with corn masa and are stuffed with tomato recado (a flavorful thick sauce), roasted red bell pepper strips, capers, green olives, and chicken, beef or pork.
Tamales negros ("black tamales") are darker and sweeter than their red counterparts due to the chocolate, raisins, prunes and almonds which are added to them. Other black tamales are not sweet but are simply made out of blue/black corn.
Tamales de elote ("sweet corn tamales") do not use the typical masa but instead are made out of sweet corn. These may contain whole kernels of corn in the masa and do not generally contain meat.
Chuchitos ("small dogs") are a very typical kind of Guatemalan tamale made using the same corn masa as a regular tamale but they are smaller, have a much firmer consistency and are wrapped in a tuzas (dried corn husks) instead of plantain leaves. Chuchitos are often accompanied by a simple tomato salsa and sprinkled with a hard, salty white cheese traditional from the Zacapa region. Chuchitos are a very common and are commonly served at luncheons, dinners and celebrations. The masa can be mixed with tomato recado or with a meat broth.
Tamalitos de masa ("small dough tamales") are smaller than the typical tamales because they are usually plain in taste, with no filling and are used to dip in other foods such as soup, salsa or beans, rather than eaten alone.
Tamalitos de chipilín and tamales de loroco are other variants of the aforementioned tamalitos de masa, that have said ingredients added to the mix.
Paches are a kind of tamale made from potatoes or rice instead of corn.
List of typical foods
Tapado, seafood soup with green plantain slices
Chiles rellenos, bell peppers stuffed with meat and vegetables, covered in whipped egg whites and fried
Gallo en chicha, rooster stew
Pepián de indio (19th century recipe), meat and vegetable stew in a thick recado sauce
Subanik, meat and vegetable stew in spicy sauce