What is considered a staple of the Guatemalan diet?

Corn is indeed considered a staple of the Guatemalan diet and holds significant cultural and nutritional importance in the region. It is a key ingredient in various traditional dishes, such as tortillas, tamales, and atoles, which are central to daily meals. The versatility of corn allows it to be used in multiple forms, whether ground into masa for tortillas or used whole in soups and stews.

In Guatemala, corn is not just a food source but also a symbol of identity and heritage. It has deep-rooted historical significance as it has been cultivated in Mesoamerica for thousands of years, often referred to as the "mother grain." This enduring relationship with corn reflects its vital role in the agricultural practices and culinary traditions of the country.

Other options, while also important in the diet, do not carry the same level of cultural significance or prevalence as corn. For example, rice is commonly consumed but does not have the same traditional status. Beans are a significant source of protein and are often paired with corn, making them complementary, yet corn remains the cornerstone grain in the Guatemalan culinary landscape. Wheat, on the other hand, has a much lesser role in the traditional diet due to the regional agricultural practices favoring corn.