CULTURAL AND HISTORICAL GEOGRAPHY OF SOUTHWEST GUATEMALA—McBRYDE 137 
U.S. A.” C. moschata is widely grown from Mexico into 
South America ;*" Bukasov suggests “Mexico and Guatemala 
origin,” on the basis of “varietal endemic forms.” In 1940 
I found a wild squash or gourd with a globular, hard-shelled 
yellow and green fruit about 4 inches in diameter, growing 
in great profusion near the port of San José. 
Chilacayote (Cucurbita ficifolia)—This fruit, which 
looks like a greenish-white watermelon, thrives in high alti- 
tudes, mostly above 2,000 m., and, like giticoy, is a rather 
common high-elevation cucurbit. Chilacayote is eaten cooked 
(usually boiled) and in soups, green, and boiled with panela 
when ripe. Standley and Calderén (1925, p. 213) state that 
it was thought to be Asiatic in origin. The Russians point 
out that it is probably Mexican, however, largely on the basis 
of linguistic evidence.”* The ones which I have seen around 
Lake Atitlan had white flesh. As in the squashes, the seeds 
(pepitoria) are widely used in making dulces, and both seeds 
and sweets appear in markets.*” 
Tamalayote (Cucurbita maxima).—Another variety of 
cucurbit which is common in Guatemala, and which has a 
much wider range than many of the others, is the so-called 
tamalayote. One near Lake Atitlan (at Tzununa) looked 
like a small white pumpkin. _ Tamalayote was also grown in 
Santo Domingo Suchitepequez, in the Lowlands, where it was 
sometimes called ayote blanco*™ and seemed to be the same 
plant. Zhitenev mentions three distinct varieties of what he 
suggests might, for the size, be called C. maxima** under the 
name tamalayote (one of them from the “torrid zone”) and 
states it is an “indubitable South American species,” which 
he thinks did not penetrate into Mexico, since he found none 
there. 
Two statements of Zhitenev regarding cucurbits only in 
Mexico are equally applicable in Guatemala: (1) “in Mexico 
they are often raised between rows of corn;” (2) “the Aztecs 
used the buds of the Cucurbitae in cooked and fried form 
. the flowers of Cucurbita are always on sale on the 
Mexican markets. . . .” (Bukasov, 1930). 
AMERICAN CUCURBITS NOT IN THE GENUS CUCURBITA 
Vegetable pear, giilisquil (Mex., chayote, Sechium 
edule or Chayota edulis).—This vegetable, familiar to many 
Americans, especially in California, where it is sold in mar- 
kets, is widely grown and is important in Guatemala (pl. 14, 
d). All parts of the plant are commonly eaten, the vine being 
among the major greens consumed, while the large, bulbous, 
201 Zhitenev states that in Colombia and Panama it “is the only an- 
nual species of cultivated Cucurbitae’’ (Bukasov, 1930, p. 531). Ac- 
cording to Zhitenev, ‘the varietal diversity (of C. moschata in Central 
America and Colombia) proves to be unique on the globe’ (Bukasov, 
1930, p. 311). 
22 Etymology given: Aztec, tsilcayotl, or “droning pumpkin,” from 
the noise made by striking it. Bukasov (1930) states also that C. fici- 
folia had (1925) the “largest area under cultivation of all Cucurbitae’’ 
in America, that it was ‘‘disseminated over Mexico before the discovery 
of America,” and that it “is confined to the mountain regions of the 
temperate climatic belt.’’ 
208 Standley and Calderén (1925, p. 213) and Bukasov (1930) also 
mention this use of seeds. 
204 This may be the Mexican ixtacayotli or white cucurbit (Bukasov, 
1930). 
25 Bukasov suggests that this form “probably belongs to C. moschata.” 
starchy root is known as echintal.™* In Central America it 
is usually planted in little enclosures built of poles and sticks 
for the purpose, close to the Indians’ houses (pl. 22, d). 
There are many varieties of giiisquil, large and small, spiny 
and smooth. Though it is consumed more and is of better 
quality’ at higher elevations (probably planted as high as 
2,200 m.), I have seen it at San Pedro Cutzdn (350 m.) and 
elsewhere along the Pacific piedmont. Judging from Stand- 
ley’s publications, it is not so abundant on the Atlantic side.™ 
Zhitenev supports Decandolle’s idea that Sechium edule is 
of Mexican-Central American origin. This is based upon 
wide dissemination among natives of these regions. The 
presence of a near relative in the wild state (Chayote ta- 
caco™ in Costa Rica) is also of significance. Supported by 
Pittier’s statement that only non-Indians use chayote in Costa 
Rica,* Zhitenev suggests that “the initial distribution of the 
cultivated chayote was restricted to the region of the old 
Toltec cultural influence, including that of the Maya.” He 
considers the home of Sechium edule as central Mexico- 
north Central America, which coincides with these old cul- 
ture areas (Bukasov, 1930). Standley also suggests “prob- 
ably native in Mexico and Central America” (Standley, 1938, 
p. 1404). 
Zhitenev points to the “value of the chayote” as “proven 
by its introduction under cultivation in southern Europe 
(Spain), Africa (Algeria), the U. S. A. (down to Georgia), 
India and Australia.” From his statement that “the chayote 
fruit used to be on the Paris market,” one might conclude 
a waning popularity. Standley frequently refers to the re- 
luctance of Americans to accept it, but he is inclined to blame 
this upon the “conservatism” of the American, especially 
the housewife (Standley, 1931, p. 381; 1938, p. 1404). This 
explanation seems plausible. 
Caiba (Cyclanthera pedata).—This plant is rather com- 
mon in the Southwest Highlands. Being somewhat hollow, 
the elongated fruit is generally eaten stuffed, and the young 
leaves are also consumed, as in so many of the Cucurbitaceae. 
Zhitenev also mentions both of these uses, and says the 
name in Costa Rica (where it is known wild) is “ ‘caifa’™ 
(from the Peruvian caihua),” and cites its greatest frequency 
in Peru and Colombia. All names are thought to be of 
Peruvian origin (Bukasov, 1930). Though Zhitenev calls 
it simply an “American annual,” it seems that the evidence 
points strongly to South American origin, with probably 
Peru as the homeland. 
Melocoton (Sicana odorifera).—This lowland cucurbit 
(not observed by me above 1,600 m., or 5,249 ft.) is of minor 
28 Standley and Calderén (1925, p. 215) give “chinta’”’ as the Sal- 
vadorean word. The fact that in Costa Rica, according to Standley 
(1938, p. 1404), the root is called only raiz (root), indicates (1) probable 
late arrival there, and (2) large non-Indian population with Spanish 
words more frequently employed than in such Indian regions as Guate 
mala. 
27 Often they appear in Lowland markets, brought from the High- 
lands, as from Santa Catarina Ixtahuacan to Mazatenango. 
28 Standley, 1930, p. 436; 1931, p. 381; “cultivated occasionally” 
both in Yucatan and British Honduras. 
209 This is probably the Frantsia pittiert (Cyclanthera pittieri) de- 
scribed by Standley (1938, pp. 1396-1397) and given the names tacaco, 
chayotillo, and taca. 
210 Standley makes no such statement (1938, p. 1404), and it is pos- 
sible that such an impression may derive because there are so few In- 
dians in Costa Rica. 
2 “Caifa”’ is also given by Standley, 1938, p. 1392. 
