pollo, fried rolled up corn tortillas filled with meat or chicken Yuca con chicharrón, boiled cassava served with fried pork chunks Traditional food for Día de todos los Santos (November 1) Fiambre, which can be "white" or "red", depending on whether the pickled vegetable salad in it contains beets Ayote en dulce, a type of squash boiled in a special sweet syrup Jocotes en miel, a variety of Spondias purpurea fruit boiled in syrup Empanadas de ayote, a type of squash pastry OtherAtol maatz, thick corn-based drink flavored with fire ash.Caldo de huevos, an egg-based Consomme typically eaten as a remedy for hangovers.Chirmol ChapínChojín, a version of salpicón made with fried pork skins. Guatemalan ceviche of fish, shrimp, snail, clams or a mixture of all.Macuy, a green-colored soup.Puchon-ik, chili-spiced dried fish popular in the city of San Juan.Salpicón, chopped meat, radish and mint leaves served with lemon juice.Tukun-ik'', a corn, egg, and chili soup popular in San Juan. See also Latin American cuisine Indigenous cuisine of the Americas References External links Central American cuisine Latin American cuisine Mesoamerican cuisine