Katamal
Q'or rech ixim, nojisam ruk' ti'ij re aq, wakax on ak', yuquje' kk'aq chrij upulik ri b'anom ruk' k'oxob', pix xuquje' suk'uman ruk' poqon ik, are ruwachib'al jun wa ri kb'an pa taq nimaq'ij kpis pa uxaq ankne'y ri ktzak pa usib'al ri b'o'j.
Ek'i taq ki wach ri katamal. Xa k'ut ri nim eta'matal ki wach pa Paxil Kayala' are ri ktij ri panimaq'ij re Alaxib'al.
Kaqchikel
Jun ke'en richin ixim, rik'in ti'ij äq, ti'ij wakx, ti'ij äk', o ti'ij äq rik'in jok'on k'uxu', ixkoya' y ik, re takamäl re' nib'an richin nimaq'ij nitzak pa b'ojoy rik'in taq ruxaq nimasaq'ul.
K'o k'iy ruwech ri takamäl. Po ri ruwi' etaman ruwech pa Guatemala ja ri' takamäl ri yetij richin pa alaxib'al.
English
A corn dough, filled with a pork, beef, or chicken, or pork and a sauce made from achiote, tomato and prepared hot pepper, this is a festival speciality that is steamed in plantain leaves.
There are various types of tamales. But the most famous in Guatemala are the tamales eaten during Christmas.
Español
Una masa de maíz, rellena de cerdo, res, pollo o cerdo y una salsa hecha de achiote, tomate y chile, esta es una especialidad de fiesta que se cocina al vapor en hojas de plátano.
Hay varios tipos de tamales. Pero los más famosos en Guatemala son los tamales que se comen durante la Navidad.
Kʼicheʼ
Q'or rech ixim, nojisam ruk' ti'ij re aq, wakax on ak', yuquje' kk'aq chrij upulik ri b'anom ruk' k'oxob', pix xuquje' suk'uman ruk' poqon ik, are ruwachib'al jun wa ri kb'an pa taq nimaq'ij kpis pa uxaq ankne'y ri ktzak pa usib'al ri b'o'j.
Ek'i taq ki wach ri katamal. Xa k'ut ri nim eta'matal ki wach pa Paxil Kayala' are ri ktij ri panimaq'ij re Alaxib'al.