World Flavors Cookbook

Guatemala Recipes

Guatemalan cuisine is a vibrant tapestry of Mayan indigenous roots and Spanish colonial influences. It is characterized by its use of corn, chilies, and beans, and is world-famous for its complex "recaudos" (thick sauces) like Pepián and Kak'ik. From highland stews to coastal seafood, it celebrates a rich agricultural heritage.

Recipes from Guatemala

• Pepián

  Guatemala's national stew — a rich, thick, and aromatic recaudo made with roasted seeds, nuts, and chiles, simmered with chicken and vegetables.

• Kak'ik

  A traditional Maya turkey soup with a vibrant red color and a complex blend of local spices and chiles.

• Rellenitos de Plátano

  Sweet plantain "doughnuts" filled with a rich black bean and chocolate paste, fried and dusted with sugar.

• Tamales Negros (Black Tamales)

  Dark, sweet-savory tamales flavored with chocolate, prunes, and raisins.

• Chuchitos

  Mini corn tamales stuffed with meat and tomato sauce, wrapped in corn husks.

• Shucos (Guatemalan Hot Dog)

  The iconic loaded hot dog of Guatemala City street corners.

• Pepián de Pollo

  A rich chicken stew thickened with toasted seeds and spices.

• Kak'ik

  A traditional Mayan turkey soup with a bright red, spicy broth.

• Rellenitos de Plátano

  Mashed plantain balls filled with sweetened black beans and chocolate.

• Fiambre

  An enormous cold salad of over 50 ingredients, including meats, cheeses, and pickled vegetables.

• Caldo de Res

  A hearty beef and vegetable soup served with rice and avocado.

• Jocón

  A green chicken stew made with tomatillos, cilantro, and green onions.

• Hilachas

  Shredded beef simmered in a rich tomato and potato sauce.

• Enchiladas Guatemaltecas

  Crispy tostadas topped with a beet and cabbage salad, meat, and boiled egg.

• Atol de Elote

  A sweet, creamy beverage made from fresh yellow corn.

• Tortitas de Papa

  Pan-fried potato and cheese patties.

• Mole de Plátano

  Fried plantain slices in a sweet chocolate and sesame sauce.

• Tapado

  A coastal seafood stew with coconut milk and plantains.

• Arroz con Leche

  Guatemalan-style rice pudding with a hint of cinnamon.

• Champurradas

  Large, crispy sesame seed cookies perfect for dunking in coffee.

• Pollo en Amarillo

  Chicken stew in a bright yellow sauce thickened with corn masa.

• Subanik

  A "sacrificial" stew of multiple meats wrapped and steamed in mashán leaves.

• Revolcado

  A rich stew made with pork head and liver in a tomato-based sauce.

• Tamalitos de Chipilín

  Small corn tamales flavored with the aromatic chipilín leaf.

• Chiles Rellenos

  Peppers stuffed with a mixture of meat and vegetables, dipped in egg batter and fried.

• Pacayas Envueltas en Huevo

  Bitter palm flowers dipped in egg batter and fried.

• Garnachas

  Small fried tortillas topped with ground meat, salsa, and pickled onions.

• Tostadas de Guacamole

  Crispy corn tortillas spread with fresh Guatemalan guacamole.

• Tostadas de Frijol

  Crispy corn tortillas spread with refried black beans.

• Tostadas de Salsa

  Crispy corn tortillas topped with fresh tomato salsa.

• Tayuyos

  Corn masa tortillas filled with black bean paste.

• Buñuelos

  Light fried dough balls served in a sweet cinnamon syrup.

• Torrejas

  Sweet holiday bread dipped in egg batter, fried, and soaked in syrup.

• Ayote en Dulce

  Squash slow-cooked in a dark syrup of panela and spices.

• Pan de Manteca

  A traditional Guatemalan lard-based bread roll.

• Quesadilla de Arroz

  A sweet and savory rice flour cake flavored with cheese.

• Canillitas de Leche

  A delicate, creamy milk candy that melts in your mouth.

• Empanadas de Manjar

  Crispy pastry pockets filled with sweet milk custard.

• Tamal Colorado

  Guatemalan red tamal filled with pork in recado colorado sauce, wrapped in banana leaves and steamed — the cornerstone of Christmas and Holy Week celebrations.

• Caldo de Pata

  Cow feet slow-simmered with corn, potatoes, carrots, mint, and cilantro — Guatemala's great restorative weekend soup.

• Recado Negro (Black Spice Paste)

  Guatemala's deep, complex black chile paste made from charred chilies, spices, and chocolate — the base of tamales negros and pollo en recado.

• Sopa de Lima

  Chicken broth perfumed with Guatemala's fragrant lima citrus — lighter and more aromatic than Mexican sopa de lima, a Yucatecan-Guatemalan border dish.

• Atol de Masa

  Thick, warm corn masa drink sweetened with piloncillo and flavored with cinnamon — the ancient Mayan beverage drunk at dawn in the highlands.

• Pollo en Pepián Verde

  Guatemala's great green pumpkin seed sauce — chicken in a thick, nutty green pepián made with toasted pumpkin seeds, tomatillos, and chile pasa.

• Chilaquiles Guatemaltecos

  Guatemala's version of the fried bread and tomato-beef casserole — fried plantain or bread slices layered with picadillo and tomato sauce, baked.

• Quesadilla de Queso Dulce

  Guatemala's sweet cheese pound cake — a dense, sesame-topped rice flour cake with fresh cheese. Nothing like the Mexican quesadilla.

• Sopa de Frijol Negro

  Creamy black bean soup with epazote, garlic, and a swirl of crema — Guatemala's everyday bowl of comfort.

• Tamalitos de Elote

  Fresh corn tamales wrapped in corn husks — sweet, soft, and eaten for breakfast with a cup of hot chocolate.

• Paches de Papa

  Guatemalan potato tamales filled with pork in recado rojo, wrapped in banana leaves — the highland alternative to corn tamales.

• Ceviche Guatemalteco en Tostada

  Guatemala's ceviche served on crunchy corn tostadas — shrimp or fish cured in lime with tomato, cucumber, and a kick of hot sauce.

• Pan Dulce Guatemalteco

  Guatemalan sweet bread in various forms — soft, lightly sweetened rolls with a sugar-shortening topping, baked daily in every panadería.

• Loroco con Queso

  Sautéed loroco flower buds melted with fresh cheese — a simple, distinctly Guatemalan and Salvadoran preparation of this edible flower.

• Pescado en Amarillo

  Fish fillets simmered in a yellow sauce of tomates, achiote, and herbs — a coastal Guatemalan dish from the Pacific and Caribbean shores.

• Gallo Pinto

  Central America's iconic breakfast of rice and black beans sautéed together with Salsa Lizano, peppers, and cilantro.