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 |