Editing Tamale (section)

===Guatemala===
[[File:091225 tamales.JPG|thumb|Black and red tamales in Guatemala]]

====Pre-Columbian Guatemala====
In the classical times of the Maya of [[Central America]] (Guatemala in particular), the great Mayan lords delighted in a baked dough bun during the [[winter solstice]], made of [[maize]] mixed with turkey, ''tepezcuintle'' ([[lowland paca]]) or venison, spices, and chili pepper, among other ingredients.

This meal was later integrated into modern Guatemalan traditions. For example, on Christmas Eve, families prepare black, red, or sweet tamales for family and friends to show gratitude. The tamales are often accompanied with chocolate, yolk bread, and punch, and participate in the [[Misa de Gallo|Mass of Gallo]], at midnight.

In Guatemala, eating tamales at midnight on December 24 and 31 is customary. Guatemalans also eat tamales for holiday celebrations, birthdays, and baptisms, so the tamale is considered an important dish in the culture of Guatemala.

Guatemala has many tamale varieties, from the traditional corn-husked tamale called a {{Lang|es|chuchito}}, to a sweet version of tamale, which uses the same corn dough, but is seasoned with honey or sugar combined with chocolate, almonds, plums, seeds, and peppers. Tamales are sold in stores and private homes (especially on Saturdays). A red light on a home at night is a sign that tamales are for sale at that home.<ref>{{cite web |date=4 April 2019 |title=Tamales de Guatemala |url=https://recetasdetamales.com/guatemaltecos/ |url-status=live |archive-url=https://web.archive.org/web/20200527121708/https://recetasdetamales.com/guatemaltecos/ |archive-date=27 May 2020 |access-date=18 December 2019 |work=Recetas de Tamales |language=es}}</ref>

====Varieties====

*Red tamales owe their color to achiote and tomato and are made with corn dough stuffed with ''[[recado rojo]]'', raisins, chili peppers, chicken, beef or pork wrapped in banana leaves.
*Cambray tamales contain raisins and almonds. Sweet tamales are filled with sweet {{Lang|es|recado rojo}}. Black tamales are named after the color that chocolate gives them. Chipilin tamales wrapped in corn husks, parrot tamales, and corn tamales among others are also made. Cream tamales and cheese and anise seeds are also mixed with corn tamales.
*{{Lang|es|Chuchito}} is a typical and emblematic dish of Guatemala. It is a variation of the tamale made with corn dough, but a firmer consistency, although lard can be added to the dough to generate a more pleasant taste and consistency. It is usually mixed with {{Lang|es|recado rojo}} of tomato and with a filling that can be with chicken, beef, or pork. It is wrapped with dried cob leaves (tusa or bender). In some places, it is accompanied by cheese, sauce, or both.
*Rice tamales come from the Guatemalan highlands, where the typical corn dough is replaced by a thick dough of annealed rice with water and salt. The preparation of the {{Lang|es|recado rojo}} does not differ much from the original, since only some regions have the ingredients with which it is made.
*{{Lang|es|Paches}} is a tamale particularly from the highlands of Guatemala that uses [[potato]] instead of [[maize]] for the dough.
*{{Lang|es|Tamal}} or {{Lang|es|tamalito}} is dough only, with no meats or other fillings. This dish is used to accompany a meal and used to scoop food on the plate, or just eaten plain along with the main dish.