Many traditional foods in Guatemalan cuisine are based on Mayan cuisine and prominently feature maize, chilies and black beans as key ingredients. Traditional dishes also include a variety of stews including Kak'ik ''(Kak-ik)'', which is a tomato-based stew with turkey, pepian, and cocido. Guatemala is also known for its ''antojitos'', which include small tamales called ''chuchitos'', fried plantains, and tostadas with tomato sauce, guacamole or black beans. Certain foods are also commonly eaten on certain days of the week; for example, a popular custom is to eat ''paches'' (a kind of tamale made from potatoes) on Thursday. Certain dishes are also associated with special occasions, such as fiambre for All Saints' Day on 1 November, or tamales and ''ponche'' (fruit punch), which are both very common around Christmas.