Hidden gastronomy: delicious muxke – 2024-05-02 18:27:34

It is also known as muxque, mushque, muxte, mushte or mushke, but the name muxke is more congruent with the Xinka alphabet, explains researcher Luis Villar Anleu, who states that The pigs were incorporated into the diet of the native peoples until the 16th century, following the arrival of the Spanish to our territory. Another feature of the dish that shows its Castilian-Xinka syncretization is the intense frying to which meat and vegetables are subjected, he adds.

It is frequently consumed in places like Chiquimulilla, Cuilapa, Taxisco and Guazacapán, in Santa Rosa, and in Moyuta, Jutiapa. Oral tradition affirms that the cradle is Chiquimulilla and that from there it spread to other communities in those departments. It can also be tasted in some restaurants and markets in the capital.

It is prepared on weekends throughout the year in the marranerías and to celebrate birthdays, weddings or other family events. The muxke was declared Cultural and Intangible Heritage of Chiquimulilla, by the Municipal Council of said municipality in 2019, considering it an important element of local culture and gastronomy. Likewise, it was established that every September 12 this dish be exalted with the muxke festival.

Ingredients

2 lb pork offal: cheek, ears, snout, tongue and liver

Depending on the taste of the person preparing it, other giblets such as beef, kidneys and heart can be added.

Vegetables

½ bunch of chopped mint

1 onion with stems on brunoise (small squares)

5 jalapeno peppers, sliced ​​or whole

1 red pepper chili in julienne strips

3 cooking tomatoes brunoise

Sal

Companions

Avocado

Chopped radish

Preparation

• Place the minced meats in a large pot and boil them with lard. 20 minutes following starting to boil, add the vegetables and cook for regarding 30 more minutes. Then, drain all the ingredients in a sieve.
• This chopped is excellent to place on tortillas fresh off the comal and accompany it with beer or strong liquors. Pairs very well with avocado or chopped radish and a whole jalapeño on the side.

Chef Profile

• José Osoy is a professional chef with a master’s degree in International Business, and is the founder of the Las Margaritas Culinary Academy, in 2009. .

• He has represented Guatemala in different international gastronomic events in countries such as Spain and Mexico, as well as South America.

• It has received countless recognitions such as the Quality Gold Award, by the Quality Global Foundation, as Best Culinary School in Latin America in 2014.

• In 2017 and 2019, the Global Business Corporation awarded it the Business Management Award, for being one of the companies with the greatest social impact in the region.

• In 2022 it was recognized by the Global Quality Foundation with the Emirates Dahab award, in Dubai, with first place in the world as an institution for professional development in the Gastronomic Arts. In that event, he participated for the benefit of vulnerable groups

• He is one of the founding partners of the International Organization of Gastronomy, Hospitality and Tourism, created in 2011, of which he is currently vice president for Central America and the Caribbean.

• He has organized two important culinary conferences in Guatemala: International Congress of Latin American Gastronomy, in 2016, and Cooking Show of Contemporary Guatemalan Cuisine, in 2018 and 2019.