Guatemalan stews undoubtedly enjoy great recognition internationally, perhaps for their strong flavor and deep-rooted ancestral culinary origins.
Where does it come from
Such is the case of Subanik, one of the delights from Guatemala that represents San Martín Jilotepeque, located in the province of Chimaltenango, a region in Guatemala situated in the largest Central American mountain range that, during the Pre-Columbian era, was home to the Kaqchikel people.
Subanik is also known as "the food of the Gods" and was created in 1770 in the town of San Martín Jilotepeque, Chimaltenango, inspired by one of the ceremonial dishes prepared by the Kaqchikel Mayans of Guatemala.
Today, the dish has undergone some modifications, but its name remains the same, where the ending "ik" in the Kaqchikel language means it contains chilies.
What does it consist of
The dish is a very brothy stew with an orange-reddish color, made with tomatoes, peppers, achiote, and a variety of meats and chilies.
The meats used are chicken, beef, and pork, while the sauce is generally prepared with six or seven different types of chilies, including pimiento chilies, pasilla chilies, Guaque chilies, dried chilies, Olultes chilies, and Zambo chilies.
To prepare Subanik, it is necessary to place it over large mashan leaves, which are tied at the top with cibaque strings or threads.
The use of mashan leaves gives the dish a unique flavor, and its cooking process is similar to steaming, like tamales. To enjoy this traditional dish, you can accompany it with white rice, masa tamales, and don’t forget a delicious horchata.
