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.
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Chirmol
Roasted tomato salsa with onion, coriander and mint, spooned over grilled meat. Ready in 20 min prep and 15 min…
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Chojín
Chopped radish salad with crisp chicharron, mint and lime. Ready in 25 min prep and none cooking. 6 servings as…
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Chuchitos
Small firm corn tamales with tomato sauce and cheese. Ready in 1 hr prep and 1 hr 30 min cooking.…
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Curtido
Lightly fermented cabbage slaw served with pupusas. Ready in 25 min prep and 5 min cooking. Fills a 1-litre jar.…
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Cuxa
Fiery clear cane and maize moonshine drunk at highland village fiestas. A wine & spirit recipe from Guatemala.
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Desayuno chapín
Eggs, black beans, fried plantains, cheese, and tortillas. Ready in 20 minutes prep and 25 minutes cooking. Serves 4. A…
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Dobladas
Folded tortillas stuffed with meat or potato, fried and topped with salsa and cabbage. Ready in 40 min prep and…
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Garnachas
Small thick tortillas fried and topped with mince, onion, cheese and salsa. Ready in 40 min prep and 30 min…
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Hilachas
Shredded beef in tomato-chile sauce with potatoes. Ready in 30 min prep and 2 hr cooking. 6 servings. A main…