Baku Kitchen! An independent reference of traditional food

Guatemala

Maya-rooted cuisine of thick roasted-seed recados, banana-leaf tamales, and hearty stews built on corn. That is the short version of what Guatemala cooks. Look for Pepián (chicken in thick roasted seed-and-chile recado; national dish), Kak’ik (q’eqchi’ Maya turkey soup with achiote and spices) and Fiambre (vast chilled salad of meats and pickled vegetables for Day of the Dead). A Maya and Spanish fusion stew thickened with toasted seeds and chiles; Guatemala declared it intangible cultural heritage of the nation in 2007. This atlas has 36 Guatemala dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

36 dishes.

Antigua coffeeAntigua coffeeBalanced volcanic-soil coffee from the valley around colonial AntiguaAtol blancoAtol blancoUnsweetened white corn atol drunk hot with black beans and chile sauceAtol de eloteAtol de eloteHot drink of fresh sweetcorn, milk and cinnamon, thick enough to spoonAyote en dulceAyote en dulceSquash simmered in panela syrup with cinnamon, eaten with the syrupBoxbolBoxbolMasa rolled in chayote leaves, boiled and eaten with pumpkin-seed sauceCanillitas de lecheCanillitas de lecheSmall sticks of cooked milk and sugar, dusted white and sold in boxesChampurradasChampurradasLarge flat sesame cookies dunked in coffee or chocolateChiles rellenosChiles rellenosPeppers stuffed with meat and vegetables, egg-battered and friedChirmolChirmolRoasted tomato salsa with onion, coriander and mint, spooned over grilled meatChocolate de mesaChocolate de mesaHot chocolate whisked from ground cacao tablets with cinnamon and sugarChojínChojínChopped radish salad with crisp chicharron, mint and limeChuchitosChuchitosSmall firm corn tamales with tomato sauce and cheeseCurtidoCurtidoLightly fermented cabbage slaw served with pupusasCuxaCuxaFiery clear cane and maize moonshine drunk at highland village fiestasDesayuno chapínDesayuno chapínEggs, black beans, fried plantains, cheese, and tortillasDobladasDobladasFolded tortillas stuffed with meat or potato, fried and topped with salsa and cabbageFiambreFiambreVast chilled salad of meats and pickled vegetables for Day of the DeadGalloGalloPale lager poured cold with almost any Guatemalan mealGarnachasGarnachasSmall thick tortillas fried and topped with mince, onion, cheese and salsaHilachasHilachasShredded beef in tomato-chile sauce with potatoesJocónJocónChicken stewed in green tomatillo-coriander sauceKak’ikKak’ikQ'eqchi' Maya turkey soup with achiote and spicesPachePacheTamal made of potato rather than corn, filled with pork in red saucePepiánPepiánChicken in thick roasted seed-and-chile recado; national dishPonche de frutasPonche de frutasHot Christmas fruit punch with dried fruitswine & spiritQuetzaltecaClear cane aguardiente sold in flat pocket bottles, drunk neat or with fruitRellenitosRellenitosFried plantain dumplings filled with sweetened black beansRevolcadoRevolcadoPork head and offal stewed in a red tomato and chile recadoRompopoRompopoThick yellow drink of egg yolk, milk, sugar and rum, sipped smallRon ZacapaRon ZacapaRich aged rum from cane honey, sipped neat after dinnerShucosShucosGuatemalan hot dogs with guacamole, cabbage, and salsasSubanikSubanikThree-meat stew in chile recado steamed inside maxan leavesTamales coloradosTamales coloradosRed recado tamales in banana leaves, Saturday traditionTamalitos de chipilínTamalitos de chipilínSmall corn tamales flecked with chipilín leaves, steamed in husksTorrejasTorrejasFried egg-soaked bread steeped in panela and clove syrupTostadasTostadasCrisp tortillas topped with guacamole, beans, or salsa

  • Fiambre

    Vast chilled salad of meats and pickled vegetables for Day of the Dead. Ready in 3 hr prep and 1…

  • Antigua coffee

    Balanced volcanic-soil coffee from the valley around colonial Antigua. Ready in 5 minutes prep and 5 minutes cooking. 2 cups.…

  • Atol blanco

    Unsweetened white corn atol drunk hot with black beans and chile sauce. Ready in 15 minutes prep and 1 hour…

  • Atol de elote

    Hot drink of fresh sweetcorn, milk and cinnamon, thick enough to spoon. Ready in 20 minutes prep and 30 minutes…

  • Ayote en dulce

    Squash simmered in panela syrup with cinnamon, eaten with the syrup. Ready in 20 minutes prep and 1 hour 30…

  • Boxbol

    Masa rolled in chayote leaves, boiled and eaten with pumpkin-seed sauce. Ready in 45 minutes prep and 40 minutes cooking.…

  • Canillitas de leche

    Small sticks of cooked milk and sugar, dusted white and sold in boxes. Ready in 20 minutes prep and 1…

  • Champurradas

    Large flat sesame cookies dunked in coffee or chocolate. Ready in 30 minutes prep and 15 minutes cooking. About 20…

  • Chiles rellenos

    Peppers stuffed with meat and vegetables, egg-battered and fried. Ready in 45 min prep and 45 min cooking. 8 chillies.…

  • Chocolate de mesa

    Hot chocolate whisked from ground cacao tablets with cinnamon and sugar. Ready in 10 minutes prep and 15 minutes cooking.…