11 Must-Try Traditional Dishes for Your Guatemala Adventure
While many visit Guatemala for its stunning landscapes and colorful colonial towns, the country’s underrated cuisine is another great reason to go. Influenced by Spanish, Afro-Caribbean, and Indigenous cultures, Guatemalan dishes are distinct from its neighbors. Meat-based meals (pork, beef, chicken) are packed with flavors from peppers, chiles, and even chocolate, always accompanied by fresh, handmade tortillas.
On a recent trip to Lake Atitlán and Antigua, I discovered that the real taste of Guatemalan food is found in local comedores, markets, and cooking classes. These spots serve authentic stews, traditional plates, and unique desserts that you won’t find in touristy areas.
History of Food in Guatemala
Guatemala has a history that includes the Mayan Empire era and Spanish colonization which have influenced the countrys cuisine over time. Throughout history the Maya people primarily consumed maize (corn) and amaranth in their diets.The Spanish introduced their culinary practices which blended with local ingredients resulting in the distinct flavors of Guatemalan cuisine we enjoy today.
In todays Guatemala culture sugary drinks and fast food are prevalent; however, it’s crucial to highlight the cuisine of the country for a genuine culinary experience. Here are ten essential dishes to savor while exploring Guatemala’s food heritage.
1.Pepián: Guatemala’s National Dish
Considered the national dish, pepián is one of Guatemala’s oldest recipes. It’s a hearty stew with slow-cooked meats, vegetables like onions, tomatoes, and potatoes, thickened with seeds and nuts like peppercorns and pumpkin seeds. Often compared to curry, it’s served with rice and tortillas. While variations exist, everyone in Guatemala swears their abuela makes the best pepián. Fun fact: Though it’s now Guatemala’s national dish, pepián originally came from the Aztecs in Mexico and was later influenced by the Spanish.
2. Kak’ik
Kak’ik, a beloved dish from the Q’eqchi’ Maya of Alta Verapaz, is a red turkey broth flavored with tomatoes, achiote, coriander, and various chiles. Traditionally served with white tamales wrapped in banana leaves, kak’ik was named a Cultural Heritage dish in 2007 by Guatemala’s Ministry of Culture and Sports.
3. Elotes Locos
Elotes locos, or “crazy corn,” is a street food favorite. Corn on the cob is either grilled or boiled, then slathered with mayonnaise, sprinkled with queso fresco, chili powder, lime, salt, and cilantro. This is a must-try for lovers of bold flavors and street food.
4. Tamales
Guatemalan tamales differ from the Mexican version. Wrapped in banana leaves, these tamales are larger and filled with pork or chicken, capers, olives, and raisins. Making tamales is labor-intensive, as the sauce (recado) is prepared days in advance. The masa is also thinner, resulting in a tamale that’s more of a full meal than a snack.
5. Loroco
Loroco is an edible flower native to Guatemala and El Salvador, adding a unique, aromatic flavor to dishes like tamales and stews. Its taste is a distinctive blend of lilac, mango, sage, and oregano, turning any ordinary dish into something special.
6. Tamalitos de Masa
These small dough tamales are a simpler, smaller version of the traditional tamale. Typically plain in flavor, tamalitos de masa are enjoyed with soup, salsa, or beans, making them the perfect complement to other local dishes.
7. Tapado
From Guatemala’s Caribbean coast, tapado is a seafood stew made with coconut milk, bananas, and plantains. The dish, popular in the Garífuna community of Río Dulce, reflects Afro-Caribbean influences, offering a vibrant taste of the coastal region.
8. Subanik
A ceremonial dish from the Kaqchikel Maya, subanik is a chili-based meal with hot peppers and spices. It’s traditionally steamed in large mashan leaves and served with rice or tamales. The dish is aromatic, with a flavor reminiscent of artichoke.
9. Borracho Cake
Pastel borracho, or “drunken cake,” is a light sponge cake soaked in sugar syrup and Guatemalan rum made from local sugar cane. Often topped with a cornstarch pudding and raisins, it’s a popular treat in pastry shops across the country.
10. Chancletas is a unique dessert made from chayote squash. The squash is cooked, scooped out, mixed with sugar, cinnamon, and raisins, then stuffed back into its skin and baked. Named after the slipper-like appearance, this dish is a clever use of excess chayote during harvest season.
11. Mole de Plátano
In this sweet dessert, fried plantains are covered in a rich mole sauce made of chocolate, sesame seeds, pumpkin seeds, tomatoes, and chiles. Originating from San Pedro near Lake Atitlán, this dessert is a local favorite for its mix of sweet and savory flavors.
