Techniques
Kak'ik (Maya Black Sauce)
PRESERVATION
Guatemalan Ik (Ash Salt)
CONCENTRATION
Guatemalan Black Salt (Sal Negra)
PRESERVATION
Achiote Paste
CONCENTRATION
A carotenoid-rich paste where annatto seeds release bixin and norbixin into lipid carriers.
Guatemalan traditional tamale making
CHEMICAL
Guatemalan Chirmol (Maya)
PRESERVATION
Guatemalan ancient Mayan chocolate making
FERMENTATION
Flying Ant Culinary Use
THERMAL
Guatemalan Flying Ant Sauce (Kaqchikel Maya)
THERMAL
Chaya Toxicity Neutralization (Maya)
PRESERVATION
Pozol
BIOLOGICAL
A lactic acid-fermented corn dough with alkaline ash treatment, creating a probiotic beverage with enhanced nutrient bioavailability.