In K’iche’, Quichom means “sweet chili” food, although a variety of chilies are used in its preparation. This dish belongs to the ancestral Guatemalan culinary tradition and is only prepared in Quetzaltenango, says Rosario Álvarez, chef of her restaurant Rkil wa, specialized in pre-Hispanic and traditional cuisine.
“Quichom has survived the passage of time and expresses our culture, our way of life. Our Maya K’iche’ grandparents saw in this preparation a source of nutritional richness, combining chiles, a few spices and some protein, mainly pork,” says Álvarez. In the distant past, this dish was prepared with wild boar, as well as with chompipe, gopher, squirrel, tapir, opossum or deer, he adds.
The mysticism in the preparation of this recipe makes it so appreciated by Quetzaltecan families, who seek to continue with that gastronomic legacy of grandmothers and mothers, says the chef. “Grandmothers say that quichom is a food that is consumed on long trips, because it does not spoil as easily as other foods. Likewise, it is considered a ceremonial dish, because it is enjoyed at social, religious and patronal celebrations; in the latter case, it cannot be missed during the festival of Virgin of the Rosary, patron saint of Quetzaltenango”, refers.
The Association of Mayan Entrepreneurs (AEM) has presented the proposal to the Municipal Council of Quetzaltenango to name the quichom, an ancestral municipal dish of Quetzaltenango, Alvarez highlights, for its historical legacy gastronomic tradition and to promote tourism. In addition, the quichom festival is organized, thanks to the support of the AEM and other institutions and companies.
Ingredients
2 pounds of pork
3 chiles pasa
1 small guaque chili
3 chiles sambo
2 chiles chocolate
4 kob’an chiles
6 tomatoes
2 ounces of creole miltomates
1 head of onion with stem
6 purple creole garlic
Coarse pepper and sea salt or black salt
Tortillas or tamales to thicken
Preparation
- In a pot with water, cook the meat together with the tomatoes, onion, garlic and salt. When the meat is tender, remove it from the pot and set aside.
- On a griddle, roast the tomatoes, miltomates and chiles. Then, remove the seeds from the chiles.
- Grind or blend the chiles, tomatoes, miltomates, pepper, garlic and tortillas with the meat broth until you obtain a sauce.
- Place the meat in a deep pan and add the seasoning. Let it boil for about 10 or 15 minutes.
- If you do not want it to be spicy, do not use sambo chili, chocolate chili and kob’an chili.
Chef profile
- Thelma del Rosario Álvarez has extensive experience in Quetzaltecan national and regional cuisine.
- He has a completed curriculum in Psychology from Rafael Landívar University, in Quetzaltenango.
- He graduated as a professional chef from Intecap in Quetzaltenango in 2008.
- He has participated in various gastronomic competitions, where he has received recognition, as well as in more than 100 conferences, workshops, discussions and seminars on traditional cuisine, both in Guatemala and abroad.
- He has been a qualifying judge at several gastronomic festivals.
- She is the founder of the Cultural Gastronomic Project of the Intercultural Center of Quetzaltenango and a board member of the Association of Mayan Entrepreneurs.
- He participated in the first Guatemalan gastronomic dictionary The Chapin flavorfrom the Guatemalan Academy of Language, and in the cookbook Rgastronomic routefrom the Ministry of Culture.
- She is the owner and executive chef of the catering Chayito Multiservices and its restaurant Rikil Wua.
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