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Table 6 Local preferred preparations for edible fungi in the San Juan Sacatepéquez area

From: Ethnomycological knowledge among Kaqchikel, indigenous Maya people of Guatemalan Highlands

Species

Preparation

Amanita caesarea complex

Grilled, with lime and salt, in chirmol (crushed tomato, onion, chili)

Amanita jacksonii

Grilled, with lime and salt, in chirmol

Boletus spp. (porcini group)

Grilled, fried with tomato and onion

Gastropila aff. fumosa

Tomato and onion

Cantharellus cibarius/C. lateritius

With rice, small tamales with chipilín (Crotalaria longirostrata), pulique (a thick meat and vegetable stew), tomato and onion

Cortinarius spp.

Grilled, with chirmol

Hydnum spp.

Grilled, with lime and salt

Hypomyces lactifluorum

Fried with tomato and onion, usually served in small tamales

Lactarius deliciosus s.l.

Grilled, with lime and salt

Lactarius indigo

Grilled, with lime and salt

Lactarius aff. subpurpureus

Grilled, with lime and salt

Lepista nuda/L. aff. sordida

Grilled, with lime and salt, added to black beans

Ramaria spp.

Grilled, with lime and salt

Russula spp.

Grilled

Suillus spp.

Fried, with tomato and onion