Mayan and Spanish cultures have heavily influenced traditional Guatemalan foods and drinks.
It has also received significant influence from the Caribbean, African, Chinese, and American cultures.
Currently, the vegetarian movement has also exerted some influence as well.Food items such as pork, rice, beef, cheese, chilies, corn, tortillas, and beans are the primary ingredients of traditional Guatemalan cuisine. Certain Guatemalan foods are commonly eaten on specific days of the week. For instance, patches (Tamales) are typically consumed on Thursdays.
This article explores some of the most famous traditional dishes from Guatemala.
Read on to learn more about these interesting Guatemalan food.
1. Pepian
Guatemala’s national dish, is pepian.
It is among the oldest dishes in the country that combined the Mayan and the Spanish cultures in its preparation.
The chicken is the main ingredient, but pork and beef can be used.
All the variants will have vegetables and fruits such as carrots, squash, pear, corn, and potatoes.
They feature a rich mix of spices. Pepian is typically served with tortillas and rice.
Pepian is Guatemala’s cultural cornerstone, and the country’s passion for the dish is so intense that the government declared pepian a national heritage in 2007.
The dish is a thick spicy stew with a deep red sauce. Although it’s spicy, it’s not tongue-numbing, and it’s savored by the citizens from all walks of life.
2. Kak’ik
Kak’ik is one of the popular dishes in Guatemala, and it’s another contender of the country’s national dish.
Like pepian, Kak’ik was named in 2007 as one of Guatemala’s intangible heritage by the ministry of culture and sports.
It is a traditional turkey soup made with several spices.
The word –ik in the meal’s name translates to spicy in Q’eqchi’ ethnic communities—who are associated with the dish.
Some of the popular spices used in the preparation of Kak’ik include chilies, achiote, and coriander.
Traditionally, Kak’ik was served together with rice and tamales steamed in banana leaves.
The dish is garnished with chopped mint leaves before it’s served.
3. Tamales
Tamales are a traditional Guatemalan meal, and they’re flavorful mixes of meat, corn dough, and other traditional sauces steamed in large leaves.
The corn dough is known as “masa,” and it refers to dried corn that has been ground into fine flour and mixed with water.
The type of corn used is not the typical sweet yellow corn common in the US, but rather a savory of non-sweet corn known as maize.
Types of Tamales
There are many variants of tamales found in different parts of Guatemala.
The main differences are found in leaves used in steaming, the size of Tamala, flavors of savory or sweet, and the ingredients used in making dough (masa).
Masa used in Tamales could be prepared using rice, potatoes, or corn.
Savory tamales are typically made from meat and sauces, while sweet tamales have ingredients such as sugar, nuts, and fruits.
The traditional tamales were prepared by wrapping with banana leaves, but there are other variants prepared using corn husks to wrap them.
The popular types of tamales in Guatemala include Tamale Colorado, Tamale Chuchitos, Tamale Negro, and Tamale Tomalitos.
Tamale Colorado is the most popular in the country and is typically taken on Saturdays.
Vendors would place a red flag outside the store to signal fresh Colorado tamales on sale.
Here are the popular types of tamales in Guatemala:
- Tamale Colorado, also known as red tamale, has a savory red sauce and contains beef, pork, or chicken alongside green olives.
- Tamale Negro is typically popular during Christmas time, and they are prepared with sweet mole sauce and chicken, turkey, or pork and raisins.
- Tamale Chuchitos refer to tamales prepared wrapped with corn husks. They have thicker masa, and they are filled with chicken and tomato sauce. These types of tamales are popular in the streets and are commonly smaller compared to other tamales.
- Tamale Tomalitos are smaller and used to accompany other meals. They’re used in place of bread and usually dipped into salsas or soups.
4. Hilachas
Hilachas is one of the famous traditional Guatemalan dishes.
The word hilacha translates to “rags.” It is also common in other countries in Central and South America.
In other countries, south of the US, it’s referred to as “Ropa Vieja,” which also translates to “old clothes.”
Hilacha is prepared using meat that shreds quickly like the flank or steak, and it’s simmered in a mildly spicy tomatillo (Tomato sauce).
In other places in Guatemala, hilachas are made by adding potatoes, while Chayote squash is added in other places.
Other regions add carrots, and others add all the three. Hilachas are served with rice or beans.
The shredded beef stew is popular among the citizens and typically has a red color. It’s believed that it tastes even better when it’s reheated the following day.
5. Empanadas
Empanadas refer to Guatemala’s specialty dessert, and they’re a favorite during Semana Santa, which is a week leading to Easter.
The dough used in making empanadas is made using the finest flour.
The filling is vanilla and cinnamon flavored pastry confection known as major de Leche. Manjar de Leche is also a popular dessert and can be used to fill other pastries.
Torrejas is a version of French toast common during the Christmas season in Guatemala and is typically filled with major de Leche.
The name empanada is derived from the word empanar, which means to coat or wrap in bread.
It is made by folding bread or dough around the stuffing that could be vegetables, meats, or fruits.
6. Revolcado
Revolcado is a traditional Guatemalan dish that may initially be challenging for some traditional food adventurers due to its ingredients, but it is well-respected and appreciated in the local cuisine for its rich flavors.
It is a hearty stew that primarily uses pig’s head meat, including the brain, snout, and ears, making it an example of a nose-to-tail approach in Guatemalan cooking.
The name ‘Revolcado’ roughly translates to ‘overturned’ or ‘scrambled’, which accurately reflects the dish’s preparation and presentation.
The process begins by boiling the pig’s head until tender, after which the meat is removed and chopped into small pieces.
These pieces are then fried with a rich and flavorful tomato-based sauce that’s been spiced with ingredients like chili peppers, achiote, cinnamon, and other local spices.
Often, the dish also incorporates vegetables like potatoes or carrots. The result is a hearty and flavorful stew with an intense, savory taste that pairs well with corn tortillas or rice.
Revolcado is a true embodiment of Guatemalan home cooking, where nothing goes to waste and every part of the animal is utilized to create a meal that is both satisfying and packed full of flavor.
7. Rellenitos de Plátano
Guatemalan rellenitos de plátano refers to sweet, fried, and mashed plantains stuffed with a mixture of cinnamon, chocolate, and beans.
They’re deep-fried and are egg-shaped, typically served with honey, powdered with sugar on top or dipped in ice cream.
Rellenitos are enjoyed when hot and can be taken with the unique Guatemalan coffee.
However, you can take it as a lovely appetizer or snack.
If you want to prepare your own rellenitos then choose the ripe plantains, and the black ones are the best.
These types have a unique flavor and texture compared to the green or yellow plantains.
You may also want to cut them into pieces and cook them with the skin, and they’ll be easier to peel.
From there, you can mash them.
8. Fiambre
Fiambre is a traditional Guatemalan salad that is most often prepared to celebrate the Day of the Dead and All Saints Day.
It contains many ingredients, and they all combine to make a delicious cold salad with a little something from every food group.
Fiambre recipes vary from family to family because families have passed down their own unique fiambre recipes from generation to generation.
Be prepared to feed a small army.
Making fiambre is a relatively time-consuming process, so make sure you’re ready to shop for, prepare, and mix nearly fifty ingredients before you embark on this venture.
9. Pupusas
Pupusas, despite being originally from El Salvador, have crossed borders to become a beloved staple in Guatemala as well.
They are thick, handmade corn tortillas stuffed with a variety of fillings.
These tortillas are made from a masa de maíz, a cornmeal dough, which is then filled with ingredients like cheese, refried beans, and chicharrón (cooked pork meat ground to a paste), or a mix of these.
Once stuffed, the dough is flattened into a disc and grilled until golden, resulting in a crispy exterior with a hot, gooey filling.
Pupusas are typically served with curtido and salsa roja, two traditional accompaniments that enhance the overall dish.
Curtido is a pickled cabbage slaw, often mixed with shredded carrots, onions, and sometimes a touch of spicy jalapeños, which provides a tangy crunch that beautifully contrasts the soft pupusas.
Salsa roja, on the other hand, is a mild tomato-based sauce that adds a touch of moisture and a burst of flavor to the dish.
10. Jocon
Jocon is a beloved traditional dish in Guatemala, particularly well-known in the western highlands of the country.
It’s a hearty Guatemalan stew that gets its distinctive green color from a blend of fresh, vibrant ingredients.
At the heart of the dish is chicken, usually thighs or breasts, simmered until tender in a rich sauce made from tomatillos, cilantro, and green onions.
These ingredients are blended together and thickened with ground sesame seeds and pepitoria (pumpkin seeds), creating a beautifully textured sauce that imparts a robust, earthy flavor and a bright green hue.
Served alongside a generous helping of rice, jocon makes for a satisfying and wholesome meal.
The tomatillos offer a slight tanginess, balanced by the herbaceous notes of cilantro and green onions.
The sesame and pumpkin seeds provide a subtle nuttiness that complements the tender, savory chicken.
While the recipe may vary slightly from family to family or region to region, the core essence of the dish remains the same.
11. Shucos
Shucos are a popular Guatemalan street food, particularly in Guatemala City.
The word “shuco” translates to “dirty” in English, but don’t let that discourage you – it’s just a playful name for this irresistible treat.
Shucos are essentially a Guatemalan version of hot dogs, but they go beyond your typical bun and sausage combination.
They are traditionally made with a grilled longaniza sausage, a type of Spanish chorizo that’s spiced with paprika and garlic, tucked into a soft bread roll.
The real charm of the shuco, however, lies in its accompaniments.
A true shuco is generously loaded with an array of toppings that elevate it from a simple snack to a full-on feast.
Alongside the succulent longaniza sausage, you’ll often find a hearty spread of mashed avocado, a sprinkle of diced onions, a layer of mustard and mayonnaise, and a heaping serving of tangy, pickled cabbage.
Some variations might also include additional ingredients like bacon, cheese, or hot sauce, offering a customizable experience for the eater.
12. Gallo en Chicha
Gallo en Chicha is a festive dish in Guatemala, often reserved for special occasions and celebrations.
It’s a unique and flavorful chicken dish that combines various elements of traditional Guatemalan cuisine.
The name “Gallo en Chicha” translates to “Rooster in Chicha,” with “chicha” referring to a fermented corn drink that’s popular in many Latin American countries.
Although rooster is used traditionally, chicken is often substituted in modern preparations due to its wider availability and more tender meat.
The cooking process for Gallo en Chicha begins by marinating the chicken in a blend of chicha, local spices, and aromatic herbs.
This allows the flavors to penetrate deeply into the meat, imparting a complex, slightly tangy, and rich taste that is the hallmark of this dish.
Once marinated, the chicken is cooked until tender and succulent. The remaining marinade is reduced into a thick, flavorful sauce that accompanies the final dish, further enhancing the flavors.
Served with sides like rice, tortillas, or potatoes, Gallo en Chicha is truly a celebration of flavors, making it a perfect centerpiece for any festive Guatemalan meal.
13. Arroz con Leche
Arroz con Leche, or rice pudding, is a well-loved dessert not only in Guatemala but also in many other parts of the world.
Each country has its own variation, and in Guatemala, it’s cherished for its comforting creaminess and delicate sweetness.
This traditional Guatemalan dessert is made by simmering rice in a mixture of milk, sugar, and often a piece of cinnamon stick.
The rice is cooked slowly, allowing it to absorb the milk and sugar and create a rich, creamy consistency that is both satisfying and soothing.
In addition to its basic ingredients, Arroz con Leche can also include raisins, a splash of vanilla extract, and a sprinkle of freshly grated nutmeg or cinnamon for added depth of flavor.
Some variations may even incorporate a bit of condensed milk for extra creaminess and sweetness.
The finished dish is usually served chilled, although it can also be enjoyed warm, making it a versatile dessert for any season.
14. Tostadas
Tostadas are a versatile and popular dish in Guatemalan cuisine, enjoyed both as a quick snack and as a light meal.
These are corn tortillas that are traditionally fried or toasted (as the name “tostada” suggests) until crispy.
Once crisped, they serve as an edible canvas for a variety of toppings. A quintessential Guatemalan tostada usually starts with a smear of frijoles volteados, or refried black beans, which add a rich, creamy base layer for the other toppings.
The toppings that follow can vary widely, but common choices include fresh, finely chopped vegetables like lettuce or cabbage, sliced radish, diced tomatoes, crumbled cheese, and a finishing sprinkle of cilantro.
Some variations might also include shredded chicken, avocado, or hard-boiled egg.
One popular version of tostadas in Guatemala is the “tostada con ensalada de remolacha,” where the tostada is topped with a brightly colored beet salad, boiled eggs, and sometimes, a bit of ground beef.
15. Guatemalan Enchiladas
Guatemalan Enchiladas are different than their more globally recognized Mexican counterpart.
Unlike the rolled and sauced enchiladas of Mexico, Guatemalan enchiladas are closer in resemblance to a loaded tostada.
A crispy corn tortilla serves as the base, topped with a combination of ingredients that deliver a medley of colors, flavors and textures.
The first layer on the tortilla is usually a spread of guisado, a type of meat stew typically made from beef, pork, or chicken, cooked slowly with spices until tender.
This is then topped with a mixture of diced beets and vegetables, pickled in vinegar for a tangy crunch.
A slice of hard-boiled egg, a sprinkling of cheese, and a sprig or two of parsley are added on top, creating an impressive tower of flavors.
16. Torrejas
Torrejas are a cherished part of Guatemalan cuisine, particularly around festive periods such as Easter.
These sweet treats, similar to French toast, are a delightful blend of flavors and textures, rich with tradition and symbolic of the country’s deep-rooted culinary heritage.
They consist of slices of bread, often a day old, that are soaked in a mixture of beaten eggs, milk, and sometimes sugar.
Once soaked, the slices are fried until golden brown, resulting in a delightfully crispy exterior and a soft, custard-like interior.
However, the magic of Torrejas truly lies in their syrup.
The fried bread slices are drenched in a special syrup made from panela, or unrefined whole cane sugar, and often flavored with spices like cinnamon and anise.
Some versions might also include a splash of Guatemalan rum for an added kick.
The bread soaks up this syrup, becoming wonderfully sweet and flavorful.
The result is a traditional Guatemalan dessert that is satisfyingly sweet, subtly spiced, and delightfully textured.
17. Caldo de Res
Caldo de Res is a hearty, nourishing beef soup beloved in Guatemalan cuisine.
This traditional Guatemalan food is typically prepared with large chunks of beef and a variety of root vegetable, including potatoes, carrots, and yucca, as well as corn, chayote (a type of squash), and green beans.
The preparation of Caldo de Res often involves slow-cooking the ingredients to draw out their flavors and ensure the beef is tender.
Spices such as cilantro, garlic, and onion are added to the broth for an extra layer of depth. The resulting soup is rich, flavorful, and incredibly satisfying, with the comforting warmth of the broth, the tenderness of the meat, and the softness of the vegetables.
Often served with a side of rice or tortillas, Caldo de Res is more than just a soup; it’s a complete, balanced meal.
It’s a common sight on Guatemalan tables, especially during the colder months, making it a true comfort food staple.
18. Frijoles Volteados
Frijoles Volteados, or refried black beans, are a familiar part of Guatemalan food.
They are a staple food in every household, serving as a comforting and versatile dish that can be enjoyed any time of the day.
The process starts with black beans that have been cooked until they’re tender, usually in a flavorful broth with garlic and onions.
Once cooked, the beans are then mashed or blended until smooth, creating a thick, creamy paste.
The process of ‘voltear’ or ‘refrying’ the beans comes next, and it’s crucial for developing the rich, savory flavors that characterize Frijoles Volteados.
The Guatemalan bean paste is cooked in a bit of oil or lard, often with some additional flavorings like onion, garlic, or epazote, a common herb in Central American cuisine.
This process deepens the flavor of the beans, turning them into a rich, creamy side dish or spread.
Frijoles Volteados can be served with almost anything, from being spread on tortillas for a quick snack, to serving as a side dish with rice and meat, or even as a filling in tacos and tamales.
19. Chiles Rellenos
Chiles Rellenos, or stuffed chilies, are a crowd-pleaser in when it comes to traditional Guatemalan food.
Chiles Rellenos are known for their fiery flavor and hearty filling.
This classic dish usually involves large, mild chili peppers, such as the bell peppers or poblano peppers, which are hollowed out, filled with a savory mixture, battered, and then fried to perfection.
The end result is a rich, flavorful dish that’s spicy, savory, and slightly sweet all at once.
The stuffing for Guatemalan Chiles Rellenos usually includes a mixture of ground meat (beef or pork), tomatoes, onions, and a variety of spices, giving it a complex flavor profile.
Some versions may include diced vegetables, olives, or capers for extra flavor and texture.
After being filled, the peppers are dipped in an egg batter and deep-fried until they are golden brown and crispy.
They are typically served with tomato sauce and accompanied by tortillas, rice, or fresh bread.
20. Atol de Elote (Corn Atole)
Corn is not just limited to savory dishes in Guatemala.
It is celebrated in all its glory in Atol de Elote, a comforting and nourishing drink enjoyed widely for breakfast.
Atol de Elote, also known as Corn Atole, is a thick, sweet beverage made from fresh corn kernels.
The corn is traditionally ground to a paste and then cooked with water or milk, sugar, and a pinch of salt until it thickens into a creamy, satisfying drink.
The result is a Guatemalan breakfast beverage that’s sweet and slightly savory, with a texture similar to a thin porridge.
The natural starch in the corn lends the atol its unique, hearty consistency, while the sugars caramelize slightly during cooking, giving the drink its characteristic sweetness.
Atol de Elote is typically served warm, providing a cozy, nourishing start to the morning.
Some enjoy it with a sprinkling of cinnamon or a dollop of cream, but it’s just as delightful in its pure, unadorned form.
It’s not uncommon to see Guatemalans savoring a cup of Atol de Elote with a piece of sweet bread, making it a complete, comforting breakfast.
Embracing the Unique Flavors of Guatemalan Food
Most of the traditional dishes in Guatemala are a combination of the Spanish, Mayan, and Afro-Caribbean, among other cultures.
Some of the dishes are still prepared as it was done several centuries ago.
Like other countries in Central America, the most popular meats in Guatemalan cuisine include beef, chicken, pork, turkey, and lamb.
They are mostly accompanied by frijoles con arroz (beans and rice).
Some of the favorite traditional meals of Guatemalan food include pepian, kakik, tamales, hilachas, empanadas, and revolcado.
Sources
- Inquirer.Net: Guatemala’s Mayan heritage lives on in spicy pepian
- Newcastle Herald: Mayan culture kept alive in pepian spices
- Atlas Obscura: Kak’ik, The ancestral soup of the Q’eqchi’ Maya packs heat and history
- Antiguena Spanish Academy: Pepian Recipe Guatemala
- Britannica: Kekchí
- Culture Trip: The 10 Most Traditional Dishes From Guatemala
- Saveur: Guatemalan Turkey Soup (Kak-Ik)
- The Austin Times: The History Behind Tamales
- CNN Travel: Guatemala: Home of the Hass, birthplace of chocolate
- A Harmony of Flavors: Guatemalan Empanadas are a Delightful Dessert
- Majura Primary School: History of Empanadas
- The Spruce Eats: Sweet Cream Empanadas – Empanadas de Leche
- 196 Flavors: Guatemala: Revocaldo
- Antigua Daily Photo: Guatemalan Cuisine
- Food: GUATEMALA – RELLENITOS DE PLÁTANO
Our blog is all about sharing our love of Latin American foods & drinks. We’ll bring you articles and recipes of the very best Latin American & Spanish cuisine. Amigofoods was founded in 2003 and is the largest online grocery store offering a wide variety of hard to find freshly imported foods & drinks from all over Latin America and Spain.
Read more about the author & Amigofoods on our About Us page.
