Discovering the Flavors of Guatemala: 18 Authentic Recipes to Try
Guatemala, a country known for its rich cultural heritage and vibrant traditions, also boasts a cuisine that is as colorful as it is delicious. From hearty stews to sweet treats, Guatemalan cooking is a reflection of the nation’s indigenous roots and Spanish colonial past. In this article, we’ll take you on a culinary journey through Guatemala by sharing 18 flavorful recipes that showcase the country’s unique flavors and ingredients.
From traditional dishes like Pepián de Pollo (Guatemalan Chicken Stew) and Kak’ik (Traditional Guatemalan Turkey Soup), to sweet treats like Tamales Colorados (Red Tamales) and Buñuelos (Guatemalan Sweet Fritters), these recipes are sure to transport you to the heart of Guatemala. Whether you’re a seasoned cook or just looking for some new flavors to try, this article is your guide to exploring the delicious world of Guatemalan cuisine.
Pepián de Pollo (Guatemalan Chicken Stew)
Pepián de Pollo, a hearty Guatemalan chicken stew, is a staple dish in many Latin American households. This rich and flavorful recipe combines tender chicken, aromatic spices, and creamy peanuts to create a satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– 1/2 cup peanuts or peanut butter
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, paprika, cinnamon, and cayenne pepper. Cook for 1 minute, stirring constantly.
3. Add chicken and cook until browned on all sides, about 5-7 minutes.
4. Stir in peanuts or peanut butter, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
5. Season with salt and black pepper to taste. Serve hot over rice or with warm tortillas.
Cooking Time: 25-30 minutes
Kak’ik (Traditional Guatemalan Turkey Soup)
Kak’ik is a hearty and flavorful soup that’s deeply rooted in Guatemalan culture. This comforting dish is typically served during special occasions and celebrations, and its rich aroma fills the air with warmth and love.
Ingredients:
– 1 whole turkey breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper
– Salt and black pepper to taste
– 4 cups chicken broth
– 2 cups water
– 2 medium potatoes, peeled and cubed
– 2 ears of corn, husked and silked
– Chopped fresh cilantro for garnish
Instructions:
1. In a large pot, sauté the onions and garlic until softened.
2. Add the turkey, cumin, paprika, coriander, and cayenne pepper. Cook until the turkey is browned on all sides.
3. Pour in the chicken broth and water, then add the potatoes and corn.
4. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the vegetables are tender.
5. Season with salt and black pepper to taste.
6. Serve hot, garnished with chopped cilantro.
Cooking Time: 1 hour
Jocón (Chicken in Green Sauce)
This classic Puerto Rican dish is a flavorful and aromatic delight, featuring tender chicken cooked in a vibrant green sauce made with peppers, onions, garlic, and herbs. Jocón is a staple of many Caribbean cuisines, perfect for special occasions or everyday meals.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 medium habanero peppers, seeded and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1/4 cup green tomatoes, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine peppers, onion, garlic, and green tomatoes. Blend until smooth.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 5-6 minutes.
3. Pour the blended sauce over the chicken and stir to coat. Reduce heat to low and simmer for 15-20 minutes or until the chicken is cooked through.
4. Season with salt and pepper to taste. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Subanik (Spicy Meat and Vegetable Stew)
A hearty and flavorful stew that combines tender meat with a medley of spices and vegetables.
Ingredients:
– 500g beef or mutton, cut into small pieces
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 large tomato, diced
– 1 red bell pepper, sliced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt and black pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until they start to brown.
2. Add the meat, garlic, cumin, turmeric, and chili powder. Cook for 5 minutes, stirring occasionally.
3. Add the tomato, bell pepper, salt, and black pepper. Stir well.
4. Reduce heat to low, cover, and simmer for 30-40 minutes or until the meat is tender.
Cooking Time: 1 hour
Tamales Colorados (Red Tamales)
Experience the bold flavors of Mexico with these traditional Red Tamales, filled with tender pork and spices, wrapped in vibrant red corn husks.
Ingredients:
• 2 cups masa harina
• 1/2 cup lard or vegetable shortening
• 1 cup pork shoulder, cooked and shredded
• 1/4 cup roasted green chile peppers, chopped
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt, to taste
• Red corn husks, for wrapping
Instructions:
1. Soak the red corn husks in water for at least 30 minutes.
2. In a large mixing bowl, combine masa harina and lard. Gradually add warm water to form a dough.
3. Mix in cooked pork, roasted green chile peppers, onion, garlic, cumin, and salt.
4. Lay a corn husk flat, place about 1/4 cup of the filling in the center, and fold the sides over. Roll into a neat package.
5. Steam tamales for 45-60 minutes or cook them in boiling water for 20-25 minutes.
Cooking Time: 1 hour (steaming) or 25 minutes (boiling)
Tamales Negros (Black Tamales)
These traditional Mexican tamales are a flavorful twist on the classic recipe, with a rich and savory filling made from pork, chiles, and spices. This recipe is perfect for those looking to add some depth and complexity to their tamale-making repertoire.
Ingredients:
– 2 cups masa harina
– 1/2 cup lard or vegetable shortening
– 1 cup pork shoulder, cooked and shredded
– 1/2 cup roasted and chopped chiles (such as chipotle or Anaheim)
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt to taste
– 12-15 corn husks
Instructions:
1. Soak the corn husks in water for at least 30 minutes.
2. In a large mixing bowl, combine the masa harina and lard or shortening. Mix until well combined.
3. Add the cooked pork, chopped chiles, cumin, paprika, and salt to the masa mixture. Mix until just combined.
4. Assemble the tamales by spreading a thin layer of masa on each corn husk, leaving a 1-inch border around the edges. Place about 2 tablespoons of the filling in the center of the masa.
5. Fold the sides of the corn husk over the filling and then roll the tamale up, folding the top over to seal.
6. Steam the tamales for 1-2 hours or cook them in boiling water for 30 minutes.
Cooking Time: 1-2 hours
Chuchitos (Guatemalan-Style Tamalitos)
A traditional Guatemalan dish, Chuchitos are steamed tamales wrapped in banana leaves and filled with a delicious mixture of masa harina, pork, and spices. These bite-sized treats are perfect for snacking or as part of a larger meal.
Ingredients:
– 2 cups masa harina
– 1 cup pork, cooked and shredded
– 1/4 cup lard or vegetable shortening
– 1/2 teaspoon salt
– 1/4 teaspoon ground cumin
– 1/4 teaspoon paprika
– 2 tablespoons chopped fresh cilantro
– Banana leaves (fresh or frozen)
Instructions:
1. In a large mixing bowl, combine masa harina, lard or shortening, and salt. Mix until well combined.
2. Add the cooked pork, cumin, paprika, and cilantro to the mixture. Mix until smooth and pliable.
3. Soak banana leaves in water for at least 30 minutes.
4. Place a small spoonful of the filling onto the center of a banana leaf, leaving a 1-inch border around it.
5. Fold the leaf over the filling, forming a triangle or square shape, and press the edges together to seal.
6. Repeat with remaining ingredients and leaves.
7. Steam the Chuchitos for 20-25 minutes or until the masa is cooked through.
Cooking Time: 20-25 minutes
Plátanos en Mole (Plantains in Sweet Sauce)
Experience the rich flavors of Latin America with this simple recipe for Plátanos en Mole (Plantains in Sweet Sauce). This classic dish is a staple in many Caribbean and Central American cuisines, and is perfect for serving as a side or dessert.
Ingredients:
– 3-4 ripe plantains
– 1/2 cup granulated sugar
– 1/4 cup water
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 teaspoon ground cinnamon
– Salt to taste
Instructions:
1. Peel the plantains and slice them into 1-inch rounds.
2. In a medium saucepan, combine sugar, water, butter, garlic, and cinnamon. Bring to a boil over medium heat, then reduce heat to low and simmer for 10 minutes.
3. Add the plantain slices to the saucepan and cook for an additional 15-20 minutes, or until they are tender and caramelized.
4. Season with salt to taste.
5. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Rellenitos de Plátano (Sweet Plantain and Bean Fritters)
These crispy fritters are a delicious twist on traditional plantain dishes, filled with sweet plantains and creamy beans. Perfect as a snack or side dish.
Ingredients:
– 3 ripe plantains
– 1 can black beans, drained and rinsed
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup vegetable oil
– 1 egg, beaten (for egg wash)
Instructions:
1. Peel the plantains and slice them into 1-inch pieces.
2. In a bowl, mash the black beans using a fork or potato masher.
3. In a separate bowl, mix together flour, salt, and baking powder.
4. Heat oil in a deep frying pan to 350°F (180°C).
5. Dip each plantain piece into the bean mixture, then coat with the flour mixture, shaking off excess.
6. Fry the fritters for 3-4 minutes on each side, or until golden brown.
7. Drain on paper towels and serve warm.
Cooking Time: 10-12 minutes
Atol de Elote (Sweet Corn Beverage)
Atol de Elote, a traditional Mexican drink, is a sweet and creamy beverage made with fresh corn, milk, and spices. Perfect for warm weather, this refreshing drink is a staple in many Mexican households.
Ingredients:
– 2 cups fresh corn kernels
– 1 cup milk (whole or skim)
– 1/4 cup sugar
– 1 cinnamon stick
– 1/2 teaspoon ground nutmeg
– Pinch of salt
Instructions:
1. In a medium saucepan, combine corn kernels, milk, sugar, cinnamon stick, nutmeg, and salt.
2. Bring mixture to a boil over medium heat, then reduce heat to low and simmer for 15-20 minutes or until the corn is soft and the liquid has thickened slightly.
3. Remove from heat and let cool to room temperature.
4. Strain the mixture through a fine-mesh sieve into a large pitcher or jug.
5. Refrigerate until chilled, at least 2 hours or overnight.
Cooking Time: 20 minutes
Caldo de Res (Guatemalan Beef Soup)
Warm up with a hearty bowl of Caldo de Res, a traditional Guatemalan beef soup that’s sure to become a family favorite. This comforting dish is perfect for chilly days and special occasions alike.
Ingredients:
– 2 pounds beef brisket or shank, cut into large pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups beef broth
– 2 cups water
– 2 medium-sized potatoes, peeled and cubed
– 1 large carrot, peeled and sliced
– 2 green chilies, chopped (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat.
2. Add the beef pieces and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot; sauté until softened, about 3-4 minutes.
4. Add cumin, paprika, salt, and pepper; stir to combine.
5. Add beef broth, water, potatoes, carrot, and browned beef back into the pot.
6. Bring to a boil, then reduce heat to low and simmer for 1 1/2 hours or until the beef is tender.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped cilantro and green chilies (if using).
Cooking Time: 1 hour 30 minutes
Fiambre (Traditional Guatemalan Salad)
Fiambre, a hearty and flavorful salad from Guatemala, is typically served at special occasions like holidays and celebrations. This colorful dish is made with a variety of ingredients, including beans, cheese, and vegetables.
Ingredients:
– 1 cup cooked black beans
– 1 cup shredded queso fresco (or feta)
– 1/2 cup diced tomatoes
– 1/2 cup diced carrots
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– Lime wedges for serving (optional)
Instructions:
1. In a large bowl, combine the black beans, queso fresco, tomatoes, carrots, and cilantro.
2. Add the chopped jalapeño pepper and stir well.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled, garnished with lime wedges if desired.
Cooking Time: 10-15 minutes (including preparation time)
Tostadas Guatemaltecas (Guatemalan Tostadas)
These crispy corn tortillas are a staple in Guatemalan cuisine, topped with a flavorful mix of beans, cheese, and vegetables. A perfect snack or light meal that’s easy to make and packed with flavor.
Ingredients:
– 8-10 corn tortillas
– 1 can black beans, drained and rinsed
– 1 cup shredded queso fresco (or Monterey Jack)
– 1/2 cup diced onion
– 1/2 cup diced bell pepper
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt to taste
– Optional toppings: chopped cilantro, lime wedges, sour cream
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a bowl, mix together black beans, queso fresco, onion, bell pepper, and garlic.
3. Brush both sides of the tortillas with vegetable oil and bake for 10-12 minutes or until crispy.
4. Assemble the tostadas by spreading a spoonful of the bean mixture onto each tortilla, followed by any desired toppings.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Chiles Rellenos (Stuffed Peppers Guatemalan-Style)
Experience the vibrant flavors of Guatemala with this classic dish, Chiles Rellenos. Roasted poblano peppers are filled with a savory mixture of rice, meat, and spices, then battered and fried to perfection.
Ingredients:
– 4 large poblano peppers
– 1 pound ground beef or chicken
– 1 cup cooked white rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for frying
– 1 cup milk
– 1 egg, beaten
Instructions:
1. Roast the poblano peppers over an open flame or in a preheated oven until charred. Peel off skin, remove seeds, and cut a slit down one side.
2. In a large skillet, cook ground beef or chicken with onion, garlic, cumin, paprika, salt, and pepper until browned.
3. Add cooked rice to the meat mixture and stir to combine.
4. Stuff each poblano pepper with the meat-rice mixture.
5. Dip stuffed peppers in milk, then coat with beaten egg.
6. Fry stuffed peppers in hot oil until golden and crispy. Drain on paper towels.
Cooking Time: 30-40 minutes
Arroz Guatemalteco (Guatemalan-Style Rice)
A staple dish in Guatemalan cuisine, Arroz Guatemalteco is a flavorful and aromatic rice recipe that pairs perfectly with grilled meats or as a side dish. This recipe is a classic representation of traditional Guatemalan cooking.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt to taste
– 1 tablespoon chopped fresh cilantro (optional)
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the rice and stir to coat with the oil mixture.
5. Add the water, cumin, paprika, and salt. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
7. Fluff the rice with a fork and garnish with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Pan de Banano (Guatemalan Banana Bread)
This moist and delicious banana bread is a staple in Guatemalan cuisine, perfect for breakfast or as a snack. With its rich flavor and soft texture, it’s no wonder why Pan de Banano remains a beloved treat throughout the country.
Ingredients:
– 3 ripe bananas, mashed
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/4 cup vegetable oil
– 1 large egg
– 1 teaspoon vanilla extract
– Optional: chopped walnuts or pecans for added texture
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine flour, baking powder, and salt.
3. In a separate bowl, mix together mashed bananas, sugar, oil, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 50-60 minutes
Empanadas de Leche (Sweet Milk-Filled Pastries)
Empanadas de Leche are a classic Argentine dessert, consisting of flaky pastry pockets filled with a sweet and creamy milk filling. These tender pastries are perfect for satisfying your sweet tooth.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup lard or vegetable shortening
– 1/4 cup warm milk
– Filling ingredients (see below)
– Confectioners’ sugar, for dusting
Filling:
– 1 cup sweetened condensed milk
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter, melted
– 1 teaspoon vanilla extract
Instructions:
1. In a large mixing bowl, combine flour and salt. Gradually add lard or shortening, mixing until dough forms.
2. Roll out the dough to about 1/8 inch thickness. Cut into circles or squares, depending on your desired shape.
3. Place a spoonful of filling in the center of each pastry circle. Fold over the dough to form a triangle or square, and press edges together to seal.
4. Brush tops with beaten egg for glazing.
5. Bake at 375°F (190°C) for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Buñuelos (Guatemalan Sweet Fritters)
Buñuelos are traditional Guatemalan sweet fritters that are crispy on the outside and soft on the inside, drizzled with a sweet syrup. This recipe is a classic version of this beloved dessert.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon baking powder
– 1/2 cup granulated sugar
– 1/2 cup vegetable oil
– 1/2 cup whole milk
– 1 large egg
– 1 tablespoon anise extract (optional)
– Powdered sugar, for dusting
Instructions:
1. In a large bowl, whisk together flour and baking powder.
2. In a separate bowl, combine sugar, vegetable oil, milk, egg, and anise extract (if using).
3. Add the wet ingredients to the dry ingredients and mix until smooth.
4. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Using a spoon, drop small balls of dough into the hot oil, about 1/4 cup each.
6. Fry for 2-3 minutes on each side or until golden brown.
7. Remove from oil and place on paper towels to drain excess oil.
8. Dust with powdered sugar while still warm.
Cooking Time: About 15-20 minutes, depending on the size of the fritters.
Summary
Get ready to experience the vibrant flavors of Guatemala with these 18 authentic recipes! From hearty stews like Pepián de Pollo (Guatemalan Chicken Stew) and Subanik (Spicy Meat and Vegetable Stew) to sweet treats like Rellenitos de Platano (Sweet Plantain and Bean Fritters) and Empanadas de Leche (Sweet Milk-Filled Pastries), this collection has something for every palate. Enjoy traditional dishes like Kak’ik (Guatemalan Turkey Soup) and Caldo de Res (Guatemalan Beef Soup), as well as sweet surprises like Atol de Elote (Sweet Corn Beverage) and Buñuelos (Guatemalan Sweet Fritters). Whether you’re a seasoned cook or just looking to try something new, these recipes are sure to delight.
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