This traditional dish of the Guatemalan people has pre-Hispanic origins.
Something about its origin
For this reason, it features a red color that evokes or represents the blood that ancestors used in their ceremonies or rites.
This Maya Q'eqchi' dish, derived from the words q'eqchi' kak meaning red and ik meaning hot, underwent various color changes due to the ingredients brought to the New World by the Spaniards.
This dish is traditionally served with rice to add to the broth.
Additionally, small cornmeal tamales seasoned only with salt are added, which are called "white" or "pochitos" in this country.
The tradition in the cuisine
Kak Ik is such a rich dish in culture and tradition in Guatemala that in 2007 it was declared part of the Nation’s Intangible Cultural Heritage.
Although regional variations exist, the traditional preparation in the Verapaces region includes turkey, garlic, onion, mint, cilantro, and Zamat leaves. The red color is due to ground Annatto (Achiote) added to the preparation.
Guatemalans usually accompany this dish with rice, small white tamales wrapped in maxán leaves, chili, and a cacao-based drink. This has made Kak Ik one of the most consumed foods in the country.
