Guatemala

Rompope is a dairy-based alcoholic drink similar to eggnog made using milk, sugar, spices, egg yolks, vanilla and rum. The milk and sugar are heated up to infuse with the spices. The egg yolks are beaten first, before adding into the milk mixture and the alcohol is added last. Rompope is most often associated with …

Fiambre is a traditional Guatemalan salad made with a wide variety of ingredients, including vegetables, cheeses and meats. Fiambre is served during the celebration of All Saints’ Day, or Día de Todos los Santos, when families honor their deceased loved ones at cemeteries throughout Guatemala. The salad dressing used in Fiambre is typically a mixture of …

Paches is a Guatemalan dish made from mashed potato and corn flour that is mixed together into a dough and steamed within banana leaves. They are stuffed with meat, often pork or chicken, and covered in recado, a flavorful traditional Mayan tomato-based sauce. Paches will sometimes be referred to as potato tamales in English. With …

Kak’ik is a Guatemalan soup prepared using a kind of turkey known as chompipe. Other ingredients used include cloves, cinnamon, peppers, tomatoes, tomatillos and Cobánero chile. The soup is generally red in color which comes from the inclusion of annatto seeds from the achiote tree. Kak’ik is usually served along with rice, chili, white tamales …

Churrasco is a traditional Latin American barbecue technique where chops of beef, veal, lamb, pork and chicken are skewered and then grilled over a wood fire. It is a very popular dish in Brazil but is also a widely followed cooking method in many other countries, like Nicaragua, Puerto Rico, Argentina, Uruguay, Ecuador, Guatemala, Cuba …

Stinking Toe Fruit, also known as locust fruit or jatobá, is the fruit of the West Indian Locust, the largest tree in the Caribbean. A popular fruit throughout Latin America, it is known as Stinking Toe Fruit as its shape is similar to a big toe and its pungent smell is like a sweaty foot. …

Tamalitos de chipilin is a Guatemalan dish consisting of a mixture of flavored corn flour and chipilin leaves which are wrapped in corn husks then steamed. When cooked, the husks are discarded before eating the now firm filling. They are usually served with a creamy sauce. Tamalitos translates simply in English to tamales. Tamales are …

Pupusas are a corn tortilla made with cornmeal or rice flour and filled with a wide range of ingredients, including pork, shrimp, fish, pumpkin, squash, beans and spinach. They are widely consumed in Central America, especially in Honduras, El Salvador and Guatemala. In this recipe we prepare the traditional pupusa made with loroco, an edible …

Pepian de Pollo is a delicious chicken stew layered with roasted peppers, pepitoria and sesame seeds blended together into a rich and meaty sauce. Borne from the fusion of Mayan and Spanish cultures, there cannot be a dish more representative of the Guatemalan cuisine than the Pepian de Pollo. Viewed by many as the national …

Guatemala is one of the most well-known countries of Central America with it’s stunning culture and a simple but hearty traditional cuisine. Guatemalan food at its core centres around the primary ingredients of rice, corn, tortillas, cheese, port, chicken, beans, or beef. The single most common ingredient in Guatemalan cooking is corn. With strong ties to …