Traditional cuisine
It is likely that the Arabic influence on Spanish food and its fusion with the pre-Hispanic customs have given rise to the traditional meal of the dead in Guatemala:
El Fiambre
This meal is done with sausages, meats, and a variety of vegetables and vinegar. It is a cold meal, which can be related with the mourning of the people or sacrifice in memory of the deceased who no longer enjoys this world. During the colonial time they practiced this tradition also.
Another tradition deeply rooted among the indigenous communities is the custom header meal. This is the food that families carry the dead and is left on the graves, they belief that the deceased will come during the day of Acoma’s dead. Families tend to cook the favorite dish of the deceased.
The Way Home
Over the doors and windows are placed flowers and ornaments. This indicates the deceased persons that they are still remembered and they are welcomed home. Inside the house it’s prepared an altar with photographs of the deceased, a candle and in some occasions incense and a glass of brandy. They pray at this altar for the deceased to find his way to heaven.
The family goes to the cemetery.
The tradition consists to paint and decorate with flowers the tomb. Relatives take along food, candles and incense, and they share foods and drinks. In some places they take along to the cemetery to interpret the favorite songs of their loved ones. Throughout the day there are activities that show memory, respect and honor toward the diseased persons.
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