Guatemala
Pepián, tamales and Mayan corn traditions.
Iconic recipes
Pepián
Toasted-spice chicken stew, the national dish.
Pepián de Pollo
Mayan thick stew of chicken in toasted-seed and chili sauce.
Kak'ik (Turkey Soup)
Q'eqchi' Maya red turkey soup with achiote, chilies and herbs.
Tamales Colorados
Banana-leaf tamales with corn masa and red chili-tomato recado, filled with chicken or pork.
Fiambre
Sacatepéquez All Saints' platter of up to 50 cold cured meats, cheeses and pickled vegetables tossed in a caper-vinegar dressing.
Paches de Papa
Quetzaltenango Thursday tradition: potato-masa tamales in red recado with chicken or pork, steamed in banana leaves.
Tapado Garífuna
Izabal Garífuna coastal stew of fish, seafood, plantain and yuca simmered in coconut milk with achiote and culantro.
Chojín
Department-of-Guatemala salad of crisp chicharrón tossed with diced radish, mint, lime and orange juice.
Hilachas
Zacapa shredded-beef stew in a tomato, guajillo and pasa-chile recado, served with rice and warm tortillas.
Tamalitos de Chipilín
Alta Verapaz masa tamales flecked with tender chipilín leaves, steamed in cornhusks and served with tomato salsa and cream.
Enchiladas Guatemaltecas
Guatemalan open-face tostada topped with pickled cabbage-and-beet curtido, seasoned beef, boiled egg, cheese and tomato sauce.
Atol de Elote
Chimaltenango highland warm corn drink blended from fresh sweet corn, milk, cinnamon and sugar — a market classic.
Caldo de Gallina Criolla
Huehuetenango market-day free-range hen soup with chayote, carrot, corn and rice, brightened with cilantro and lime.
Chuchitos
Quiché-highland small firm masa tamales filled with tomato-chile recado and pork, topped with dry cheese and salsa.
Revolcado
Chiquimula stew of pig's head and offal in a deep red guajillo-tomato recado, thickened with toasted seeds.
Chirmol Asado
Jutiapa charcoal-roasted tomato salsa with onion, chile, cilantro and lime, spooned over grilled meat or tortillas.
Desayuno Chapín
Sololá Lake Atitlán typical breakfast plate of eggs, refried black beans, fried plantain, fresh cheese, avocado and hand-made tortillas.
Pinol de Gallina
Baja Verapaz stew of hen in a toasted-corn-and-sesame recado spiced with cinnamon and clove — one of Guatemala's oldest Mayan-mestizo dishes.
Tortillas a Mano
Totonicapán highland hand-patted nixtamal corn tortillas cooked on a hot clay comal — the daily bread of Guatemala.
Pepián
Guatemala's national stew — chicken in toasted pumpkin-seed and tomato sauce.
Rellenitos de Plátano
Guatemalan ripe plantain dumplings stuffed with sweet black beans, fried and sugared.