Chuchitos

Chuchitos are small cakes of corn masa with a chicken or pork filling, wrapped in corn husks and steamed. They are a Guatemalan dish and a relative of the tamal, which is made across Mexico and Central America. A thin layer of masa is spread on a husk, a spoonful of filling is placed in the middle, and the husk is folded around it before steaming.

What it really is

Masa is dried corn that has been cooked with lime, ground and mixed with water, often with lard beaten into it. The filling of chicken or pork is cooked in a sauce of tomato, onion, garlic and chilli. The husk keeps the masa moist during steaming, so chuchitos are soft rather than crisp. The husk is not eaten; it is peeled away at the table.

The filling is the part that changes most from cook to cook, and so do the size and the amount of masa, so the same name can describe slightly different snacks.

How it's served

• Hot, straight from the steamer, with the husk peeled back at the table.
• Usually more than one to a portion, eaten by hand or with a fork.
• Often with a hot sauce or salsa on the side, and sold by street vendors and at markets.

How to write it on the menu

• Name the filling: chicken or pork, and say which one you serve.
• Say whether the masa is made with lard, since some guests avoid pork fat.
• The classic version has no common allergens, but flag cheese, peanuts or sesame if the kitchen adds them to the sauce or topping.
• Tell guests the husk is removed before eating, so nobody eats it by mistake.
• State that they are served hot and steamed in husks.