Grilled cuisine in Guatemala: it´s delicious Parrilladas.

Within the somewhat limited culinary techniques of the Maya, it is interesting to talk about one of the least known techniques: grilling or roasting over an open flame. We have found several references from the Popol Vuh that Hunahpú and Ixbalanqué roasted the birds they hunted. That is to say, the antique Mayan cuisine has a part of cooking over an open fire. It should be considered that roast-meat preparations, such as Poc Chuc, Pibil and Dzik; used the culinary philosophy of these original groups and were generally considered inferior to preparations that make better use of meat, such as the “recados”.

For the Spaniards of the fifteenth century, serving meat was essential in a good meal, as early as the year 822 D.C. Ziryab mentions it as part of a good menu. It was also usual for these roasted meats to be seasoned with the “Adobo”. A curious fact of the time appears in “Libro del arte de cocina” written by Máceras in 1607, which tells us that the students of the school of Oviedo, Salamanca received a daily ration of 2.5 pounds of roasted mutton.

It is then natural that the Guatemalan cuisine places great importance on “Carne Asada” and barbecues. On the one hand, Europeans brought better grilling techniques and the custom of seasoning or marinating meats before cooking. On the other hand, Americans add corn cobbs, beans, guacamole, chirmoles and especially the delicious tortillas to make this meal something “good to eat”.

The combination of techniques and the variety of meats and other ingredients make the “Chapina” barbecue a delicious experience!