The Kitchen Everything

19+ Best Guatemalan Food Recipes

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by

CeCe Jones
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Guatemalan cooking runs on smoky chiles, toasted seeds, and corn in every form you can imagine, and once you try a few dishes, you’ll understand why this cuisine deserves more attention in American kitchens. The best starting point is Pepián de Pollo, a rich, toasted-seed chicken stew that’s considered Guatemala’s national dish and gives you a true taste of the country’s Mayan roots. From there, a whole world opens up: tamales wrapped in banana leaves, bright pickled vegetable platters, and sweet corn drinks sipped from a mug on a cool evening.

This list pulls together 19 recipes that show off the range of Guatemalan food, from hearty stews and street-stall tamales to the crisp, crunchy cookies you’ll want with your coffee. Some recipes take a full afternoon, like a Sunday spent simmering a sauce. Others come together in under 30 minutes, perfect for a weeknight when you want something different from the usual dinner rotation.

Each one is built to work in a regular American kitchen, with ingredient swaps noted where the authentic item might be tricky to track down. Grab a big pot and a bag of dried chiles, and let’s get cooking.

1. Pepián de Pollo

Pepián de Pollo is Guatemala’s national dish, and one bite explains why. Chicken simmers in a deep, earthy sauce made from toasted pumpkin seeds, sesame seeds, and dried chiles, giving it a nutty richness unlike any other stew. Serve it over rice with a side of boiled potatoes and green beans, the traditional accompaniments.

Yield: 6 servings | Prep: 25 minutes | Cook: 1 hour 15 minutes

Ingredients:

  • 3 lbs bone-in chicken thighs and legs
  • 6 cups water or chicken broth
  • 1/4 cup pumpkin seeds (pepitas)
  • 2 tbsp sesame seeds
  • 2 dried guajillo chiles, stemmed and seeded
  • 2 dried pasilla chiles, stemmed and seeded
  • 1 corn tortilla, torn into pieces
  • 3 roma tomatoes
  • 1/2 white onion, quartered
  • 2 garlic cloves
  • 1/4 tsp ground cinnamon
  • 2 whole cloves
  • 1 tsp salt, plus more to taste
  • 2 russet potatoes, peeled and cubed
  • 1 cup green beans, trimmed

Method:

  1. Simmer chicken in water or broth for 30 minutes until mostly cooked. Reserve the broth.
  2. Toast pumpkin seeds, sesame seeds, chiles, and tortilla in a dry skillet until fragrant, about 3 minutes.
  3. Char tomatoes, onion, and garlic in the same skillet until blackened in spots.
  4. Blend toasted ingredients with 2 cups reserved broth, cinnamon, and cloves until smooth.
  5. Strain the sauce into the pot with chicken. Add salt and simmer 20 minutes.
  6. Add potatoes and green beans, cook until tender, about 15 minutes.

2. Kak’ik

Kak’ik is a smoky turkey soup from the Verapaz region, built on a base of toasted achiote, dried chiles, and herbs. The broth turns a deep reddish-orange and tastes smoky and slightly peppery. Serve it with white rice and torn tortillas for dipping into the broth.

Yield: 6 servings | Prep: 20 minutes | Cook: 1 hour 30 minutes

Ingredients:

  • 3 lbs turkey thighs and drumsticks
  • 8 cups water
  • 3 dried guajillo chiles, stemmed and seeded
  • 2 roma tomatoes
  • 1/2 white onion
  • 3 garlic cloves
  • 1 tbsp achiote paste
  • 1 tsp dried oregano
  • 6 sprigs cilantro
  • 2 sprigs mint
  • 1 tsp salt
  • 2 scallions, sliced

Method:

  1. Simmer turkey in water for 45 minutes until tender. Reserve broth.
  2. Char tomatoes, onion, garlic, and chiles in a dry skillet.
  3. Blend with achiote paste, oregano, and 1 cup broth until smooth.
  4. Strain into the pot, add salt, and simmer 25 minutes.
  5. Stir in cilantro, mint, and scallions just before serving.

3. Pollo en Jocón

Pollo en Jocón gets its signature green color from a sauce of tomatillos, cilantro, and green peppers blended until silky. The flavor is tangy and herbal, a nice break from tomato-based stews. It pairs beautifully with white rice to soak up every drop of sauce.

Yield: 5 servings | Prep: 20 minutes | Cook: 50 minutes

Ingredients:

  • 2.5 lbs bone-in chicken thighs
  • 1 lb tomatillos, husked
  • 1 green bell pepper
  • 1 bunch cilantro
  • 1/2 white onion
  • 2 garlic cloves
  • 2 tbsp pumpkin seeds
  • 1 tbsp vegetable oil
  • 1 tsp salt
  • 2 cups chicken broth

Method:

  1. Boil tomatillos for 8 minutes until soft and olive-colored.
  2. Blend tomatillos, bell pepper, cilantro, onion, garlic, and pumpkin seeds with 1 cup broth.
  3. Brown chicken in oil in a large pot, about 6 minutes per side.
  4. Pour sauce over chicken, add remaining broth and salt.
  5. Simmer uncovered 30 minutes until sauce thickens slightly.

4. Hilachas

Hilachas means “rags” in Spanish, a nod to the shredded beef that soaks up a smoky tomato sauce. Flank steak gets simmered until it falls apart, then shredded and simmered again in the sauce. Spoon it over rice with black beans on the side for a classic Guatemalan plate.

Yield: 6 servings | Prep: 20 minutes | Cook: 1 hour 45 minutes

Ingredients:

  • 2 lbs flank steak
  • 6 cups water
  • 4 roma tomatoes
  • 1 guajillo chile, stemmed and seeded
  • 1/2 white onion
  • 2 garlic cloves
  • 1 tbsp vegetable oil
  • 1 medium potato, cubed
  • 1 carrot, sliced
  • 1 tsp salt

Method:

  1. Simmer steak in water 1 hour 15 minutes until very tender. Reserve broth.
  2. Shred the beef into thin strips.
  3. Char tomatoes, chile, onion, and garlic, then blend with 1 cup broth.
  4. Heat oil in a pot, pour in sauce, and simmer 10 minutes.
  5. Add shredded beef, potato, carrot, and salt. Simmer 20 minutes until vegetables are tender.

5. Tamales Colorados

Tamales Colorados are red-sauced masa tamales wrapped in banana leaves, a centerpiece at Guatemalan holiday tables. The dough is soft and slightly sweet, filled with pork and a rich chile sauce studded with raisins and olives. Steaming them low and slow keeps the masa tender.

Yield: 12 tamales | Prep: 1 hour | Cook: 1 hour 30 minutes

Ingredients:

  • 4 cups masa harina
  • 3 cups pork or chicken broth
  • 1/2 cup lard or vegetable shortening
  • 1 tsp salt
  • 2 lbs pork shoulder, cubed
  • 4 dried guajillo chiles
  • 2 roma tomatoes
  • 1/4 cup raisins
  • 1/4 cup green olives
  • 12 banana leaf squares, softened over flame

Method:

  1. Simmer pork until tender, about 45 minutes. Reserve broth.
  2. Blend chiles, tomatoes, and 1 cup broth; strain and simmer 15 minutes.
  3. Mix masa harina, remaining broth, lard, and salt into a smooth dough.
  4. Spread masa on banana leaves, add pork, sauce, raisins, and olives.
  5. Fold leaves into packets and steam 1 hour 15 minutes.

6. Chuchitos

Chuchitos are small, firm masa tamales wrapped in corn husks, a popular street food snack. They’re denser than Tamales Colorados and often topped with a sprinkle of dry cheese and extra tomato sauce. A batch of these makes a great grab-and-go lunch.

Yield: 14 chuchitos | Prep: 45 minutes | Cook: 1 hour

Ingredients:

  • 4 cups masa harina
  • 3 cups pork or chicken broth
  • 1/3 cup lard
  • 1 tsp salt
  • 1.5 lbs shredded cooked pork
  • 3 roma tomatoes
  • 1 guajillo chile
  • 1/4 white onion
  • 14 dried corn husks, soaked

Method:

  1. Blend tomatoes, chile, onion, and 1 cup broth; simmer 15 minutes.
  2. Mix masa harina, remaining broth, lard, and salt into firm dough.
  3. Spread masa on corn husks, add pork and a spoon of sauce.
  4. Fold husks tightly and tie with a strip of husk.
  5. Steam 50 minutes until masa pulls cleanly from the husk.

7. Fiambre

Fiambre is a sprawling cold salad made once a year for Día de los Muertos, piled with pickled vegetables, cold cuts, cheese, and eggs. Every family’s version looks different, but the base is always a tangy vinegar marinade. It’s a fun project dish if you want a real conversation starter at a potluck.

Yield: 8 servings | Prep: 1 hour 30 minutes (plus overnight marinating) | Cook: 20 minutes

Ingredients:

  • 1 lb green beans, trimmed
  • 2 carrots, sliced
  • 1 cup cauliflower florets
  • 1 cup pickled beets, diced
  • 8 oz cooked ham, cubed
  • 8 oz salami, cubed
  • 4 oz queso fresco, cubed
  • 3 hard-boiled eggs, quartered
  • 1 cup apple cider vinegar
  • 1/2 cup olive oil
  • 1 tsp dried oregano
  • Salt to taste

Method:

  1. Blanch green beans, carrots, and cauliflower until just tender, about 5 minutes. Cool fully.
  2. Whisk vinegar, olive oil, oregano, and salt for the dressing.
  3. Toss vegetables, pickled beets, ham, salami, and cheese with the dressing.
  4. Refrigerate overnight to let flavors meld.
  5. Top with quartered eggs before serving chilled.

8. Paches

Paches are potato-based tamales, softer and creamier than their corn cousins, often made for birthdays in Guatemalan households. Grated potato stands in for most of the masa, giving the dough a silky texture. They’re typically filled with chicken and a mild, paprika-tinted sauce.

Yield: 10 paches | Prep: 45 minutes | Cook: 1 hour

Ingredients:

  • 3 lbs russet potatoes, peeled and grated
  • 1/2 cup masa harina
  • 1/4 cup lard
  • 1 tsp salt
  • 1.5 lbs cooked, shredded chicken
  • 2 roma tomatoes
  • 1 tbsp paprika
  • 1/2 red bell pepper
  • 10 banana leaf squares, softened

Method:

  1. Blend tomatoes, paprika, and bell pepper into a smooth sauce; simmer 10 minutes.
  2. Mix grated potato, masa harina, lard, and salt into a thick batter.
  3. Spread potato mixture on leaves, top with chicken and sauce.
  4. Fold leaves into neat packets.
  5. Steam 50 minutes until firm and set.

9. Subanik

Subanik is a layered stew from Alta Verapaz combining three meats, usually chicken, pork, and beef, in one spiced sauce. The sauce leans on toasted sesame and pumpkin seeds similar to Pepián, but with a sharper chile kick. It’s a hearty, filling dish best served with plenty of corn tortillas.

Yield: 6 servings | Prep: 30 minutes | Cook: 1 hour 30 minutes

Ingredients:

  • 1 lb chicken thighs
  • 1 lb pork shoulder, cubed
  • 1 lb beef stew meat
  • 3 dried guajillo chiles
  • 2 tbsp pumpkin seeds
  • 1 tbsp sesame seeds
  • 2 roma tomatoes
  • 1/2 onion
  • 2 garlic cloves
  • 1 tsp salt
  • 4 cups broth

Method:

  1. Brown all three meats separately in a large pot.
  2. Toast chiles, seeds, tomatoes, onion, and garlic, then blend with broth.
  3. Strain sauce back into the pot with the meats.
  4. Simmer 1 hour 15 minutes until meats are tender and sauce thickens.

10. Enchiladas Guatemaltecas

Guatemalan enchiladas look nothing like the rolled Mexican version. They’re open-faced, built on a crisp fried tortilla piled with ground beef, shredded cabbage, beets, and a hard-boiled egg. Think of them as a loaded tostada with a tangy, colorful crunch.

Yield: 6 servings | Prep: 25 minutes | Cook: 25 minutes

Ingredients:

  • 6 corn tortillas
  • Vegetable oil for frying
  • 1 lb ground beef
  • 1/2 onion, diced
  • 2 roma tomatoes, diced
  • 1 cup shredded cabbage
  • 1/2 cup diced pickled beets
  • 3 hard-boiled eggs, sliced
  • 1/4 cup crumbled queso fresco
  • Salt and pepper to taste

Method:

  1. Fry tortillas in oil until crisp, then drain on paper towels.
  2. Cook ground beef with onion and tomatoes until browned, season with salt and pepper.
  3. Top each tortilla with beef mixture, cabbage, and beets.
  4. Add sliced egg and crumbled cheese on top before serving.

11. Rellenitos de Plátano

Rellenitos de Plátano are sweet fried plantain balls stuffed with spiced black beans, a snack you’ll find at markets all over Guatemala. The outside turns golden and slightly crisp, while the inside stays soft and warm. A light dusting of sugar finishes them off perfectly.

Yield: 10 rellenitos | Prep: 30 minutes | Cook: 20 minutes

Ingredients:

  • 4 ripe plantains
  • 1 cup cooked black beans, mashed
  • 1 tbsp sugar
  • 1/4 tsp ground cinnamon
  • Vegetable oil for frying
  • 2 tbsp granulated sugar for dusting

Method:

  1. Boil plantains with skins on until soft, about 20 minutes. Peel and mash.
  2. Cook mashed beans with sugar and cinnamon for 5 minutes, then cool.
  3. Shape plantain mash around a spoonful of bean filling into an oval.
  4. Fry in oil until golden on all sides, about 4 minutes.
  5. Dust with sugar while warm.

12. Pollo en Crema

Pollo en Crema is a comforting, mild chicken dish simmered in a creamy sauce with mushrooms and a touch of mustard. It’s less spiced than many Guatemalan stews, making it a gentle entry point for newcomers to the cuisine. Serve it over rice or with crusty bread.

Yield: 5 servings | Prep: 15 minutes | Cook: 35 minutes

Ingredients:

  • 2 lbs boneless chicken breast, cubed
  • 2 tbsp butter
  • 1 cup sliced mushrooms
  • 1/2 onion, diced
  • 1 cup heavy cream
  • 1 tbsp Dijon mustard
  • 1/2 cup chicken broth
  • Salt and pepper to taste

Method:

  1. Sauté chicken in butter until golden, remove from pan.
  2. Cook onion and mushrooms in the same pan until soft.
  3. Stir in cream, mustard, and broth, simmer 5 minutes.
  4. Return chicken to pan and simmer 15 minutes until sauce thickens and chicken is cooked through.

13. Caldo de Res

Caldo de Res is a clear, nourishing beef and vegetable soup that Guatemalan families make on cool, rainy days. Big chunks of corn on the cob, cabbage, and chayote squash float in a light broth. A squeeze of lime at the end wakes up the whole bowl.

Yield: 6 servings | Prep: 20 minutes | Cook: 1 hour 45 minutes

Ingredients:

  • 2 lbs beef short ribs or shank
  • 10 cups water
  • 2 ears corn, cut into thirds
  • 1 chayote, cubed
  • 2 carrots, sliced
  • 1 cup cubed cabbage
  • 2 potatoes, cubed
  • 1 onion, quartered
  • 2 garlic cloves
  • 1 tsp salt
  • Lime wedges for serving

Method:

  1. Simmer beef, onion, and garlic in water for 1 hour.
  2. Add corn, carrots, and potatoes, simmer 20 minutes.
  3. Add chayote and cabbage, cook another 15 minutes until all vegetables are tender.
  4. Season with salt and serve with lime wedges.

14. Dobladas de Queso

Dobladas de Queso are folded, fried tortillas stuffed with melty cheese, somewhere between a quesadilla and an empanada. The outside turns crackly and golden while the cheese inside goes soft and stretchy. They make a fast breakfast or snack with a cup of coffee.

Yield: 8 dobladas | Prep: 15 minutes | Cook: 15 minutes

Ingredients:

  • 8 small corn tortillas
  • 1.5 cups shredded queso fresco or mozzarella
  • Vegetable oil for frying
  • Toothpicks to secure

Method:

  1. Fill each tortilla with a spoonful of cheese and fold in half.
  2. Secure the open edge with a toothpick.
  3. Fry in hot oil 2 minutes per side until golden and crisp.
  4. Remove toothpicks before serving warm.

15. Tostadas Guatemaltecas

Tostadas Guatemaltecas are crisp fried tortillas topped with guacamole, tomato sauce, or refried beans, a favorite afternoon snack. Vendors sell them from carts with several topping options lined up side by side. They taste best eaten right away while the tortilla is still crunchy.

Yield: 8 tostadas | Prep: 15 minutes | Cook: 15 minutes

Ingredients:

  • 8 corn tortillas
  • Vegetable oil for frying
  • 1 cup refried black beans
  • 1 cup guacamole
  • 1 cup tomato sauce (tomatoes, onion, garlic, blended and simmered)
  • 1/4 cup crumbled queso fresco

Method:

  1. Fry tortillas in oil until crisp and golden, drain well.
  2. Spread each with refried beans, guacamole, or tomato sauce.
  3. Sprinkle with crumbled cheese before serving.

16. Frijoles Volteados

Frijoles Volteados are black beans cooked down, mashed, and fried until they turn glossy and thick, a staple side on Guatemalan breakfast plates. The beans get smoother and richer the longer they’re stirred over heat. Serve them alongside eggs and fried plantains for a classic morning spread.

Yield: 4 servings | Prep: 10 minutes | Cook: 20 minutes

Ingredients:

  • 3 cups cooked black beans with some liquid
  • 2 tbsp vegetable oil or lard
  • 1/4 onion, minced
  • 1 garlic clove, minced
  • Salt to taste

Method:

  1. Blend beans with their liquid until smooth.
  2. Heat oil in a skillet, sauté onion and garlic until soft.
  3. Pour in blended beans and stir constantly over medium heat.
  4. Cook 15 minutes, stirring often, until thick and glossy.

17. Atol de Elote

Atol de Elote is a warm, sweet corn drink with a smooth, pudding-like texture, often sipped in the evening or with tamales. Fresh corn gets blended and strained, then simmered with milk and a hint of cinnamon. It’s comforting the way hot cocoa is, just made from corn instead.

Yield: 4 servings | Prep: 15 minutes | Cook: 20 minutes

Ingredients:

  • 4 ears fresh corn, kernels removed
  • 3 cups whole milk
  • 1 cup water
  • 1/2 cup sugar
  • 1 cinnamon stick
  • Pinch of salt

Method:

  1. Blend corn kernels with water until smooth, then strain through a fine sieve.
  2. Combine strained corn liquid with milk, sugar, cinnamon stick, and salt in a pot.
  3. Simmer over medium-low heat, stirring often, 15 minutes until thickened.
  4. Remove cinnamon stick and serve warm in mugs.

18. Plátanos en Mole

Plátanos en Mole are ripe fried plantains bathed in a dark, slightly sweet chocolate-spiced sauce, a dessert that surprises people the first time they try it. The sauce is milder and sweeter than Mexican mole, built for dessert instead of dinner. Serve it warm with a scoop of vanilla ice cream if you want to go all out.

Yield: 4 servings | Prep: 15 minutes | Cook: 25 minutes

Ingredients:

  • 4 ripe plantains, sliced lengthwise
  • Vegetable oil for frying
  • 1 oz dark chocolate, chopped
  • 1 cup water
  • 2 tbsp brown sugar
  • 1/4 tsp ground cinnamon
  • 1 tbsp sesame seeds, toasted

Method:

  1. Fry plantain slices in oil until golden on both sides, drain.
  2. Simmer water, chocolate, brown sugar, and cinnamon until smooth and slightly thickened, about 10 minutes.
  3. Pour sauce over fried plantains.
  4. Sprinkle with toasted sesame seeds before serving.

19. Champurradas

Champurradas are large, crunchy sesame cookies that Guatemalans dunk into coffee or hot chocolate every morning. They’re thinner and crisper than a typical sugar cookie, with a toasty, nutty edge from the sesame seeds pressed into the dough. Store them in a tin and they’ll stay crisp for more than a week.

Yield: 24 cookies | Prep: 20 minutes | Cook: 15 minutes

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cup sesame seeds

Method:

  1. Preheat oven to 350°F. Cream butter and sugar until fluffy.
  2. Beat in egg and vanilla.
  3. Mix in flour and baking powder until a soft dough forms.
  4. Roll into balls, flatten into discs, and press sesame seeds on top.
  5. Bake 12 to 15 minutes until edges turn golden.

Finding Ingredients and Making Practical Substitutions

Most Guatemalan pantry staples show up at any well-stocked Latin American grocery store. Dried guajillo and pasilla chiles, masa harina, achiote paste, and banana leaves are the four items worth hunting down first. A lot of grocery chains now carry masa harina and dried chiles in the international aisle too.

Banana leaves can be swapped for corn husks or parchment paper in a pinch, though the flavor turns slightly less earthy. Achiote paste substitutes well with a mix of paprika and a touch of ground annatto seed if you can find it. Queso fresco can stand in for dry Guatemalan cheese; it melts less but tastes close enough.

If pumpkin seeds feel pricey, raw sunflower seeds work in Pepián and Subanik with a milder, less nutty finish. For dried chiles, chile de árbol brings more heat than guajillo, so cut the quantity if you swap them in.

Readers who enjoy this style of cooking might also like exploring 15 Salvadoran recipes, which share some of the same corn-and-bean backbone with their own regional twists.

Planning a Guatemalan Meal

A Guatemalan meal works best built around one main stew or tamale, a starch, and something pickled or fresh to cut the richness. Start with a protein-forward dish like Pepián de Pollo or Hilachas as the anchor. Add white rice and black beans, the two sides that show up on nearly every plate in the country.

Round things out with something bright, like a quick pickled cabbage or a scoop of Fiambre if you’re feeding a crowd. Corn tortillas belong on the table no matter what else you’re serving. For dessert, Champurradas and coffee make a simple, satisfying finish.

Weeknight cooks can lean on the faster dishes, Dobladas de Queso, Tostadas Guatemaltecas, and Frijoles Volteados all come together in under 30 minutes. Save the tamales and stews for a weekend when you have time to let things simmer. Cooks who want to branch out further into Central American flavors might enjoy browsing our best Salvadoran recipes or our best Latin food recipes to enjoy for more ideas that pair naturally with this spread.

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