Until its Spanish conquest in the 16th and 17th centuries, Guatemala was the land of the Maya, who built magnificent jungle cities and cultivated crops like corn (maize), beans and squashes. Today their towering temples lie in ruins, but around 6.5 million descendants still live in a country whose cuisine is a rich blend of Indigenous and Hispanic heritage.
Dubbed ‘The Land of Eternal Spring’ thanks to its temperate baked on a flat griddle to squishy (corn dough wrapped in a flat leaf and steamed). Other local ingredients include beans, usually served mashed and fried, and mouth-watering mangos, which you can buy at roadside stalls sprinkled with chilli and lemon.
