Empanadas made with tziquinché, a wild mushroom found in the forests of Petén, are making a return to family kitchens in the region. The ingredient has been part of local cuisine since Mayan times and is known for its soft flavor and tender texture.
Isabel Sarti, a nutritionist working with the Nutrition-Sensitive Agriculture component of the Ministry of Agriculture, Livestock and Food (MAGA), highlighted the nutritional value of tziquinché. "More than just a typical ingredient, tziquinché is an accessible food rich in essential nutrients. It provides energy for the day, helps maintain tissues, and supports a varied diet when combined with corn masa, one of the country's nutritional pillars," said Sarti.
The mushroom contains iron, folic acid, and vitamins that can help prevent anemia. Its mild flavor also makes it suitable for children's diets. Sarti emphasized that introducing this mushroom into meals is easy due to its softness and aroma.
Preparing empanadas de tziquinché involves using traditional methods such as cooking on a comal and using nixtamalized corn dough. These practices help maintain connections to local agriculture and support food sovereignty within families.
Sarti explained that these empanadas can be served with fresh salads or natural drinks and are a healthy alternative to processed foods for children. She added they can replace sausages as a nutritious snack that also reflects local identity.
The Ministry’s Vice Ministry of Food Security and Nutrition continues to promote healthy habits by encouraging families to prepare dishes like empanadas de tziquinché so they can enjoy more balanced meals at home.
Alerts Sign-up