Guatemala
36 dishes.
Antigua coffeeBalanced volcanic-soil coffee from the valley around colonial Antigua
Atol blancoUnsweetened white corn atol drunk hot with black beans and chile sauce
Atol de eloteHot drink of fresh sweetcorn, milk and cinnamon, thick enough to spoon
Ayote en dulceSquash simmered in panela syrup with cinnamon, eaten with the syrup
BoxbolMasa rolled in chayote leaves, boiled and eaten with pumpkin-seed sauce
Canillitas de lecheSmall sticks of cooked milk and sugar, dusted white and sold in boxes
ChampurradasLarge flat sesame cookies dunked in coffee or chocolate
Chiles rellenosPeppers stuffed with meat and vegetables, egg-battered and fried
ChirmolRoasted tomato salsa with onion, cilantro and mint, spooned over grilled meat
Chocolate de mesaHot chocolate whisked from ground cacao tablets with cinnamon and sugar
ChojínChopped radish salad with crisp chicharron, mint and lime
ChuchitosSmall firm corn tamales with tomato sauce and cheesefermented & pickledCurtidoLightly fermented cabbage slaw served with pupusaswine & spiritCuxaFiery clear cane and maize moonshine drunk at highland village fiestas
Desayuno chapínEggs, black beans, fried plantains, cheese, and tortillas
DobladasFolded tortillas stuffed with meat or potato, fried and topped with salsa and cabbage
FiambreVast chilled salad of meats and pickled vegetables for Day of the Deadwine & spiritGalloPale lager poured cold with almost any Guatemalan meal
GarnachasSmall thick tortillas fried and topped with mince, onion, cheese and salsa
HilachasShredded beef in tomato-chile sauce with potatoes
JocónChicken stewed in green tomatillo-cilantro sauce
Kak’ikQ'eqchi' Maya turkey soup with achiote and spices
PacheTamal made of potato rather than corn, filled with pork in red sauce
PepiánChicken in thick roasted seed-and-chile recado; national dish
Ponche de frutasHot Christmas fruit punch with dried fruitswine & spiritQuetzaltecaClear cane aguardiente sold in flat pocket bottles, drunk neat or with fruit
RellenitosFried plantain dumplings filled with sweetened black beans
RevolcadoPork head and offal stewed in a red tomato and chile recado
RompopoThick yellow drink of egg yolk, milk, sugar and rum, sipped smallwine & spiritRon ZacapaRich aged rum from cane honey, sipped neat after dinner
ShucosGuatemalan hot dogs with guacamole, cabbage, and salsas
SubanikThree-meat stew in chile recado steamed inside maxan leaves
Tamales coloradosRed recado tamales in banana leaves, Saturday tradition
Tamalitos de chipilínSmall corn tamales flecked with chipilín leaves, steamed in husks
TorrejasFried egg-soaked bread steeped in panela and clove syrup
TostadasCrisp tortillas topped with guacamole, beans, or salsa-
Antigua coffee
Balanced volcanic-soil coffee from the valley around colonial Antigua. Ready in 5 minutes prep and 5 minutes cooking. 2 cups.…
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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.…