Guatemalan cuisine offers a rich blend of flavors that reflect the country’s unique culture and history.
Traditional dishes feature key ingredients like corn, beans, pork, rice, and chilies that create memorable meals enjoyed by locals and visitors alike.
From hearty stews to sweet treats, Guatemalan food provides a delicious way to experience this Central American country’s culinary traditions.
Guatemalan cooking combines indigenous Mayan techniques with Spanish influences, resulting in dishes that are both comforting and complex.
The country’s most popular recipes include everything from pepián (a flavorful chicken stew) to tamales wrapped in banana leaves, plus street foods and desserts that showcase the versatility of Guatemala’s food culture.
These recipes offer a perfect opportunity to bring a taste of Guatemala into your own kitchen.
1. Pepián de Pollo
Pepián de Pollo is a famous Guatemalan chicken stew with a rich history. This dish combines tender chicken pieces in a velvety sauce made from roasted spices, tomatoes, and chilies.
To prepare this meal, you’ll need to create a smooth sauce by blending roasted vegetables with spices and chicken broth.
Some recipes call for adding a burnt tortilla to the blend for extra flavor and thickness.
The result is a hearty stew that’s lightly spiced and full of traditional Guatemalan flavors. You can serve Pepián de Pollo with simple sides like rice and a fresh salad for a complete meal.
2. Hilachas
Hilachas is a traditional Guatemalan shredded beef stew that brings comfort with every bite. The dish features tender beef simmered in a flavorful tomato-based sauce.
To make this hearty meal, you’ll use flank or skirt steak that’s slowly cooked until it can be easily shredded.
The rich sauce combines tomatoes, tomatillos, and mild spices for a balanced flavor profile.
Potatoes are added to the stew, absorbing the savory sauce while providing substance. The name “hilachas” actually means “threads” in Spanish, referring to the shredded texture of the beef.
You can serve this dish with rice or tortillas for a satisfying Guatemalan meal that showcases the country’s comfort food traditions.
3. Jocón
Jocón, also known as Pollo en Jocón, is a traditional Guatemalan chicken stew with deep Mayan roots. This flavorful dish combines tender chicken with a vibrant green sauce made from tomatillos and cilantro.
What makes this stew special is its unique blend of cultural influences. It features indigenous Maya ingredients like tomatillos and cilantro alongside Spanish contributions such as sesame seeds and chicken.
You’ll find this stew both tangy and comforting. It’s also naturally healthy – low in fat, dairy-free, and gluten-free. When you’re looking for an authentic taste of Guatemala, Jocón delivers both traditional flavor and cultural history on your plate.
4. Kak’ik
Kak’ik is a traditional Guatemalan turkey soup with deep Mayan roots. The name means “red and spicy” in the Mayan language, perfectly describing this flavorful dish.
This hearty soup features turkey legs as the main protein, simmered in a red broth made from tomatoes and tomatillos. You’ll find a mix of vegetables like onions and bell peppers adding depth to the soup.
Various spices give Kak’ik its distinctive taste. It’s especially popular in rural areas of Guatemala where traditional Mayan culture remains strong.
You can serve this soup with rice or corn tortillas for a complete meal that connects you to centuries of Guatemalan culinary tradition.
5. Chiles Rellenos
Guatemalan chiles rellenos differ from their Mexican counterparts in several ways. These stuffed peppers use sweet bell peppers instead of poblanos.
The filling consists of a flavorful mixture of ground beef, carrots, green beans, and spices. This creates a hearty and satisfying stuffing.
After filling the peppers, they’re covered in an egg batter and deep-fried until golden. The finished dish is typically served with a tomato sauce drizzled on top.
You can enjoy this popular Guatemalan dish as a main course. It’s rich and filling, combining various textures and flavors that make it a beloved classic in Guatemalan cuisine.
6. Tamales Colorados
Tamales Colorados are a traditional Guatemalan dish typically enjoyed during Christmas Eve and Saturdays. These large tamales are wrapped in banana leaves instead of corn husks, giving them a unique flavor.
The tamales are made with a corn masa base and stuffed with chicken or pork. What makes them special is the “recado” – a rich tomato and chile sauce that gives them their signature red color.
Making Guatemalan tamales takes time, but the process is worth it. You’ll need to prepare the masa, cook the meat, make the recado, and then wrap everything in banana leaves before steaming.
Try this recipe for your next special occasion. Your family will appreciate the authentic Guatemalan flavors.
7. Fiambre
Fiambre is a unique Guatemalan cold salad traditionally served during Día de los Muertos (Day of the Dead) on November 1st and 2nd. This impressive dish can contain over 50 ingredients, making it one of the most complex salads in the world.
The salad combines vegetables, cold cuts, cheeses, and pickled items dressed with a vinegar and oil mixture called caldillo. You’ll find ingredients like beets, corn, peas, green beans, cauliflower, and carrots mixed with various meats and cheeses.
Families in Guatemala often prepare fiambre using their own special recipes. You can customize it based on your preferences, adding or removing ingredients to suit your taste.
8. Tapado
Tapado is a delicious Guatemalan seafood soup that originates from the Caribbean coast. This rich dish combines fresh seafood with a flavorful coconut milk broth.
You’ll find a mix of fish, shrimp, and other seafood in traditional tapado. The soup also includes plantains and sweet potatoes that add a touch of sweetness.
The coconut milk base gives tapado its creamy texture while spices add depth. It’s typically served hot with rice on the side.
This hearty soup represents Guatemala’s coastal cuisine and shows the blend of Maya and Caribbean influences. When you taste tapado, you’re experiencing an authentic piece of Guatemalan food culture.
9. Desayuno Chapin
Desayuno Chapin is Guatemala’s traditional breakfast that will give you energy for the day ahead. This hearty morning meal combines several dishes on one plate.
You’ll typically find fried plantains, scrambled or fried eggs, refried black beans, and fresh cheese. Many versions also include avocado slices and warm corn tortillas on the side.
The beauty of Desayuno Chapin is its balance of flavors and textures. Sweet plantains complement savory beans, while the creamy avocado pairs perfectly with eggs.
You can easily prepare elements of this breakfast ahead of time. Beans can be made in batches and reheated when needed.
10. Guatemalan Enchiladas
Guatemalan enchiladas are quite different from their Mexican counterparts. They start with a crispy tostada as the base instead of a rolled tortilla.
To make them, you’ll place a romaine lettuce leaf on the tostada, then add a mixture of seasoned ground beef. The dish is then piled high with pickled vegetables, especially beets, which give it a distinctive color.
These enchiladas are also known as “jardineras” (meaning garden-style) because of all the vegetables used as toppings. You can customize yours with additional toppings like sliced boiled eggs, avocado, or cheese.
They make a colorful and flavorful meal that’s both filling and visually appealing.
11. Atol de Elote
Atol de Elote is a traditional Guatemalan hot drink made from corn. This warm, cinnamon-scented beverage is popular in local markets where it’s often served in cups to eager customers.
To make this comforting drink, you’ll need fresh corn, milk, sugar, and cinnamon. Some recipes also include a bit of cornstarch to thicken the mixture to the right consistency.
This sweet corn drink is quick and easy to prepare. You simply blend corn with milk or water, add your sweetener, and heat everything together until it reaches the perfect thickness.
Atol de Elote makes for a perfect breakfast drink or afternoon treat, especially during cooler weather.
12. Garnachas
Guatemalan garnachas are popular street food treats you’ll love to make at home. These simple snacks feature crispy fried corn tortillas topped with seasoned ground meat and various toppings.
To make garnachas, you’ll need to fry small corn tortillas until they become crisp. Then top them with savory seasoned beef or pork.
The final touch includes fresh cabbage and carrot slaw, tomato sauce, and crumbled cheese. Some versions add avocado or salsa for extra flavor.
These bite-sized delights make perfect appetizers or light meals. You can customize the toppings based on what you have available in your kitchen.
13. Guatemalan Empanadas
Guatemalan empanadas come in both savory and sweet varieties. The savory version often uses corn flour like Maseca to make the dough, which is filled with ingredients such as onions and tomatoes.
Sweet Guatemalan empanadas are a dessert pastry filled with a cornstarch pudding called Manjar Blanco. This filling has a strong cinnamon flavor that makes these treats especially delicious.
To make savory empanadas, you’ll need corn flour, warm water, and seasonings like Goya adobo. The dough is formed into small discs, filled, and then folded over to create half-moon shapes.
These flaky, buttery pockets are popular throughout Guatemala and make a wonderful snack or meal addition.
14. Rellenitos de Plátano
Rellenitos de Plátano are a beloved Guatemalan treat that can be served as either a dessert or appetizer. These tasty morsels consist of mashed ripe plantains wrapped around a sweet black bean filling, then fried until golden.
To make them, boil plantain pieces with the peel on for about 10-15 minutes until soft. Meanwhile, prepare sweetened refried black beans for the filling.
Once cooked, mash the plantains and form them around a spoonful of the sweet bean mixture. The filled plantain is then fried to create a delicious contrast of textures and flavors.
You can enjoy rellenitos plain or with a sprinkle of sugar on top. In Guatemala, they’re sometimes served with sour cream for an extra flavor dimension.
15. Sopa de Albóndigas
Sopa de Albóndigas is a comforting Guatemalan meatball soup that’s perfect for cool days. This hearty dish features tender meatballs in a flavorful broth filled with vegetables.
The meatballs are typically made from lean ground beef mixed with herbs and spices. They’re then simmered in a savory broth until cooked through.
What makes this soup special is the combination of fresh vegetables like carrots, potatoes, and zucchini that add nutrition and color. You can easily prepare this as a one-pot meal for your family.
Try making this traditional Guatemalan soup when you want something warming and satisfying that’s still healthy.
16. Chuchitos
Chuchitos are small Guatemalan tamales that make a delicious snack or meal. They consist of corn masa dough filled with pork or chicken and a tomato-based sauce called recado.
Unlike larger tamales, chuchitos are wrapped in corn husks instead of banana leaves. They’re a popular street food in Guatemala that you can enjoy as an appetizer or main dish.
You can find chuchitos throughout Guatemala, with slight variations depending on the region.
In Mazatenango, for example, they make their chuchitos with a red chili-based recado that adds a distinctive flavor.
Making chuchitos at home takes some time, but the process is straightforward. You prepare the masa dough, cook the meat filling with spices, wrap everything in corn husks, and steam them.
17. Paches
Paches are traditional Guatemalan potato tamales that offer a delicious alternative to corn-based tamales. They feature a dough made from mashed potatoes and bread instead of corn masa.
The potato dough is filled with tender chicken and topped with recado, a flavorful tomato-based sauce. This combination creates the ultimate Guatemalan comfort food that’s both hearty and satisfying.
To make paches, you’ll need potatoes, bread, chicken, tomatoes, and various spices. The potato mixture is wrapped in banana leaves before steaming, similar to traditional tamales.
You can find paches at special occasions and family gatherings in Guatemala, where they’re served hot and often accompanied by a simple salad or bread.
18. Salpicón
Salpicón is a refreshing Guatemalan dish made with shredded beef mixed with fresh vegetables. It’s a popular salad that combines tender beef with diced tomatoes, onions, and radishes.
What makes this dish special is the bright citrus flavor from lime juice and the fresh herbs, particularly mint or cilantro. In Guatemala, mint is often the preferred herb, giving it a distinctive taste.
You can serve salpicón cold as a light meal or side dish. It’s healthy, low in fat, and perfect for warm days.
You’ll typically enjoy it with tortillas or as a topping for tostadas.
19. Chojín
Chojín is a refreshing Guatemalan salad that combines crispy pork rinds (chicharrones) with finely minced radishes. This unique dish offers a delightful contrast of textures and flavors.
To make Chojín, you’ll need radishes, onion, mint, and jalapeño or serrano chile for some heat. The crispy chicharrones add a smoky, salty element that complements the fresh vegetables perfectly.
The salad is dressed simply with lime juice, creating a bright, tangy finish. Chojín works well as a light appetizer or side dish with your main meal.
You can adjust the spice level by controlling how much chile you add to suit your taste preferences.
20. Tostadas de Guacamole
Tostadas de Guacamole are a popular Guatemalan appetizer or snack often served during holidays and gatherings. They feature a crispy, toasted tortilla base topped with creamy guacamole.
To make these tostadas, you start with a crispy tostada shell. Spread a generous layer of fresh guacamole on top.
The guacamole is made from ripe avocados mashed with lime juice, salt, and sometimes onions or cilantro.
In Guatemala, tostadas come in different varieties. Besides guacamole, you can find tostadas topped with recado (tomato-based red sauce) or refried black beans. You can add extra toppings like queso fresco, cilantro, or diced tomatoes if you like.
21. Champurradas
Champurradas are traditional Guatemalan sesame seed cookies known for their crisp texture and buttery flavor. They’re similar to shortbread but with the added crunch of sesame seeds sprinkled on top.
The recipe is wonderfully simple, requiring just a few basic ingredients: flour, sugar, butter, and baking powder, plus some spices for flavor. The dough comes together quickly and is easy to work with.
These cookies are perfect for dunking in your morning coffee or afternoon tea. The sesame seeds add a nutty taste that complements the sweetness of the cookie.
You can make authentic champurradas at home with minimal effort, bringing a taste of Guatemalan cuisine to your kitchen.
Cultural Significance of Guatemalan Cuisine
Guatemalan cuisine tells the story of a nation through its flavors and cooking methods. The food represents a blend of indigenous Mayan traditions and Spanish colonial influences that have shaped the country’s cultural identity over centuries.
Historical Influences
Mayan civilization forms the foundation of Guatemalan cuisine. The ancient Maya contributed staple ingredients like corn, beans, and chilies that remain central to dishes today. Corn especially holds sacred significance, appearing in countless forms from tortillas to tamales.
When Spanish colonizers arrived in the 16th century, they introduced new ingredients and cooking techniques. Pork, beef, chicken, and dairy products became integrated into the native diet. This fusion created distinctive dishes like pepián, a meat stew with both Spanish and Mayan roots.
Religious celebrations and holidays also influenced Guatemalan food traditions. Special dishes mark important occasions in the Catholic calendar, reflecting the spiritual significance of food in community gatherings.
Regional Variations
Guatemala’s diverse geography creates notable regional food differences. Coastal areas feature seafood-based dishes with tropical fruits and coconut milk. The highlands specialize in heartier fare using local vegetables and meats in stews like kak-ik, a traditional turkey soup from the Alta Verapaz region.
Lake Atitlán communities prepare dishes using freshwater fish and locally grown produce. Their cooking methods often preserve ancient techniques passed down through generations.
The eastern regions show more Caribbean influences with spicier profiles and tropical ingredients. In contrast, western Guatemala displays stronger indigenous Mayan food traditions with dishes centered around corn, beans, and squash.
These regional variations reflect Guatemala’s microclimates and cultural diversity. Local ingredients and cooking methods tell the story of each community’s unique history and adaptation to their environment.
Key Ingredients in Guatemalan Cooking
Guatemalan cuisine draws heavily from Maya traditions with Spanish influences, creating dishes that are rich in flavor and cultural significance. The foundation of this vibrant food culture relies on several essential ingredients that appear consistently across recipes.
Essential Spices and Herbs
Guatemalan cooking features a distinctive blend of spices and herbs that create its unique flavor profile. Chilies are fundamental, with varieties like guaque (dried chilies) and pasa (smoked chilies) adding both heat and depth.
You’ll find achiote (annatto) used frequently for its earthy flavor and distinctive red color in many traditional dishes.
Cilantro brightens many Guatemalan recipes with its fresh, citrusy notes. When cooking authentic Guatemalan food, don’t forget about sesame seeds which are often toasted and ground into sauces, particularly in pepián.
Cinnamon, allspice, and cloves add warmth to both savory dishes and desserts. These spices reflect the Spanish influence on Guatemalan cooking traditions.
Staple Foods
Corn forms the backbone of Guatemalan cuisine. You’ll find it transformed into tortillas, tamales, and atoles (warm corn drinks).
Black, red, and white varieties are all used in different preparations, showing the incredible versatility of this ancient grain.
Beans – particularly black beans – appear daily on Guatemalan tables. They’re typically stewed until soft and served alongside rice or used as filling in various dishes.
Rice was introduced by Spanish colonizers but has become essential in modern Guatemalan cooking. It often complements beans as a simple yet satisfying combination.
Potatoes feature prominently in dishes like pache (potato tamales).
Other important staples include plantains, cheese, and various meats – especially pork, chicken, beef, and turkey for special occasions.
