Tired of the same meals every week? Looking for something fresh, simple, and full of flavor?
You’re not alone—and Guatemalan cuisine might be exactly what you need. With rich spices, local ingredients, and easy-to-love dishes, it brings something new to your table.
In this article, you’ll find:
- Key ingredients and cooking methods
- Must-try dishes like chicken stew and Guatemalan tamales
- Everyday foods and holiday favorites
Let’s explore simple, tasty meals from Guatemala that anyone can enjoy—no advanced cooking skills needed!
Ingredients & Methods in Guatemalan Cuisine
Guatemalan cuisine uses fresh and local ingredients that are part of daily life and tradition.
Staple ingredients: Corn masa, beans, white rice, ripe plantains, and chiles feature prominently in many Guatemalan recipes. These staples are often combined with various vegetables, such as chayote squash, to create hearty stews and dishes.
Key spices and flavors: Achiote, cilantro, and pepitoria (ground pumpkin seeds) add a rich, earthy flavor to many dishes. Sesame seeds and green olives also appear frequently in traditional Guatemalan food, contributing unique textures and tastes.
Traditional cooking methods: A comal (flat griddle) is essential for preparing corn tortillas and fried tortillas. Clay pots are commonly used for cooking hearty stews like chicken stew and turkey soup (kak’ik). Some dishes, such as typical tamales, are carefully wrapped in banana leaves and steamed to enhance their softness and flavor.
Cultural roots: These ingredients and methods showcase the blend of Mayan cuisine and Spanish influences. Staples like black beans and corn masa remain central, preserving the deep culinary traditions of Guatemalan cuisine.
See Also Festivals in Guatemala
Iconic Dishes of Guatemalan Cuisine
1. Pepián
Pepián de pollo is a traditional Guatemalan dish and is also considered Guatemala’s national dish. It blends Spanish influences with Mayan cuisine. This spicy chicken stew includes vegetables like tomatoes, sweet peppers, and chayote squash.
Key ingredients such as sesame seeds and pumpkin seeds are toasted and ground to make a thick sauce. Pepián is often served with rice or corn tortillas.
2. Kak’ik
Kak’ik is a traditional Mayan dish made with turkey. The bright red color comes from achiote (annatto). The soup includes tomatoes, sweet peppers, and cilantro. Other spices add depth to the flavor.
It’s one of Guatemala’s most famous traditional dishes. Kak’ik is often served with white rice and tamalitos de masa.
3. Jocon
Jocon is a chicken stew with a green sauce made from tomatillos, cilantro, and green onions. It’s a common traditional Guatemalan food. Jocón is thickened with masa dough and often served with rice or corn tortillas. The green sauce gives it a fresh, mild flavor.
4. Tamales
Tamales are a popular traditional food. They are made with corn flour dough and wrapped in banana leaves. Small tamales, also known as tamalitos de masa, are a smaller version often served as snacks. Tamales colorados are filled with meat and a red sauce.
Tamales negros are sweet and include dried fruits, chocolate, and cinnamon. Tamales de elote are sweet corn tamales. Typical tamales are eaten during special events and holidays.
5. Chuchitos
Chuchitos are a firmer version of tamales. They are wrapped in corn husks instead of banana leaves. Made with corn dough, they are filled with chopped meat and tomato salsa. Chuchitos are smaller and are often sold as street food in Guatemala City.
6. Pupusas
Though common in Latin America, the Guatemalan version of pupusas is special. These corn masa cakes are stuffed with beans, ground beef, or cheese like queso fresco. They are grilled on a comal and served with cabbage slaw and tomato salsa. They are a popular street food.
7. Rellenitos de Plátano
This dish uses ripe plantains, mashed and filled with sweetened black beans. They are then deep-fried. Known as rellenitos, they are a favorite snack and dessert.
Another classic dish with plantains is mole de plátano, a sweet stew that highlights the fruit in a different way. Both dishes show how plantains and beans are used in sweet foods in Guatemalan cuisine.
8. Fiambre
Fiambre is a complex salad made only once a year for Day of the Dead. It includes vegetables, cold cuts, eggs, and cheese. Many families in Guatemala City have their recipes.
The dish is served cold and includes over 30 ingredients.
9. Hilachas
Hilachas is a shredded beef stew with a tomato-based sauce. It includes potatoes and sometimes other vegetables. Served with white rice and corn tortillas, it is one of the many dishes loved in Guatemalan cuisine.
10. Caldo de Res
Caldo de res is a traditional stew made with beef bones, corn, carrots, chayote squash, and cabbage. It’s one dish among the main dishes in Guatemalan cuisine. This soup is filling and is often served with rice and lime.
11. Enchiladas Guatemaltecas
This colorful Guatemalan dish is built on fried tortillas. They are topped with ground beef, tomato salsa, and beet salad. Sliced boiled egg, queso fresco, and vegetables add flavor and color. It’s a popular snack found in many street food stalls.
See Also Holiday Traditions in Guatemala
Street Food in Guatemalan Cuisine
Street food is a big part of Guatemalan cuisine. It’s easy to find in busy markets and on street corners, especially in Guatemala City. People enjoy quick, tasty bites during the day.
Common street snacks:
- Tostadas – grilled tortillas topped with beans, tomato salsa, ground beef, or cheese.
- Dobladas – folded corn tortillas filled with meat or vegetables, then fried in oil.
- Garnachas – small crispy tortillas topped with chopped meat, onions, and salsa.
Popular drinks:
- Atol de elote – warm corn drink made with milk, sugar, and cinnamon.
- Horchata – a cold rice drink flavored with cinnamon.
- Guatemalan coffee – strong and rich, made from locally grown beans.
Daily eating culture:
- Many people eat at local comedores (small eateries).
- Common meals include chicken stew, black beans, white rice, and fried plantains.
- Comedores offer affordable, home-style Guatemalan food.
Guatemalan street eats show the variety of dishes and flavors in the country. From snacks to drinks, these foods bring people together every day.
See Also Guatemalan Wedding Traditions
Holiday Foods of Guatemalan Cuisine
Holidays in Guatemala come with special dishes that are only made during certain times of the year. These foods are an important part of Guatemalan cuisine and family traditions.
Christmas:
- Guatemalan tamales are made with corn masa, filled with meat and sauce, and wrapped in banana leaves. Variations include red tamales and black tamales.
- Pan dulce (sweet bread) is often served with hot chocolate made from local cocoa beans.
Holy Week:
- Torrejas – bread slices soaked in syrup and eggs, then deep fried and topped with sweet sauce.
- Empanadas de manjar – pastry pockets filled with a thick, sweet milk-based cream.
Día de los Santos (Day of the Saints):
Fiambre – a cold dish with vegetables, sliced meats, boiled egg, and queso fresco. Each family makes their version of this Guatemalan dish.
These holiday dishes show how Guatemalan food connects people to culture and celebration. From tamales to fiambre, these meals are made with care and shared with loved ones.
Guatemalan Cuisine: A Recap
Guatemalan cuisine is full of flavor, color, and tradition. It uses fresh ingredients like corn, beans, rice, and local vegetables. Key spices such as achiote, cilantro, and pepitoria give each dish its special taste. Traditional cooking methods—like steaming in banana leaves or using a clay pot—add to the rich history behind each meal.
From street snacks to holiday favorites, Guatemalan food tells the story of its people. Dishes like pepián de pollo, kak’ik, and tamales are more than meals—they are part of family life and culture.
Foods like black beans, fried plantains, and corn tortillas appear daily, while special meals like fiambre mark important events.
Whether enjoyed at a street stall, a small comedor, or during a holiday, Guatemalan cuisine offers a true taste of Central America. With every bite, you experience a piece of the country’s past and present.